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This is hands down the best tortilla de patatas ever. In this recipe, I’ll show you how to make the perfect tortilla de patatas (or traditional Spanish omelette) that’ll transport you and your guests to sunny days in Spain.
Why Is This The Best Tortilla De Patatas Ever?
The potatoes are cooked to perfection, the onion is tantalizingly caramelized, and the result is creamy and full of Mediterranean flavor thanks to the minimal cooking time and extra virgin olive oil. This Spanish omelette would make any Spaniard proud.
What’s A Tortilla De Patatas Made Of?
The list of ingredients for the best tortilla de patatas is pretty straightforward:
- 10 large eggs (free range is best)
- 28 oz of Mona Lisa potatoes (or another waxy potato variety, such as )
- Optional: 1 white onion
- About 2 tsp. salt or to taste
- 2/3 cup extra virgin olive oil for frying (enough to cover the potatoes)
How To Make The Spanish Omelette Recipe Step By Step
Spanish tortilla is very easy to prepare, but also requires your full attention, so make sure you follow these steps carefully:
Step 1: Prepare the onion and potatoes
Wash and peel the onion and potatoes. Then, cut the potatoes (evenely) and onion into thin rounds. Gather the rest of the ingredients and let’s begin.
Step 2: Fry the onion and potatoes + crack the eggs
Pour olive oil into a 9-inch frying pan and heat it on medium. When the oil is hot, toss the onion in and let it cook for about 2 minutes. This way we’ll make sure the onion will be well-cooked, and it also gives the oil a yummy flavor.
Carefully add the potatoes, so that the oil doesn’t spray everywhere, and let them fry for 8-12 minutes on medium-high heat. They should be cooked through and slightly golden.
While the potatoes are frying, crack the eggs into a large bowl, add 1 teaspoon of salt, and beat them together.
Step 3: Add the potatoes to the eggs
Once the potatoes are cooked, remove them from the oil with a slotted spoon, making sure you let as much of the oil as possible drip back into the pan, and place the potatoes into the bowl of beaten eggs. Salt the potatoes with the remaining 1 teaspoon of salt and mix to evenly coat them in the egg.
Step 4: Cook the Tortilla De Patatas
Drain the oil from the pan and save it for another day. Pour a splash of extra virgin olive oil into the pan for frying the Spanish omelette. Heat it on medium-high heat.
Once the oil is hot, pour the potato and egg mixture into the pan and even it out with a spatula. Cook for 2-3 minutes or until the surface of the tortilla starts to harden and the edges start to separate from the pan.
Flip the tortilla by placing a plate on top of the pan (one that is big enough to cover the pan), and turn it onto the plate with one fast movement. Slide the tortilla back into the pan and let it cook for another 1-2 minutes, shaping the edges of the tortilla with a spatula or slotted spoon.
Step 5: Serve the tortilla
At this point, you can serve the tortilla by sliding it onto a plate, but if you like the egg well-done, let it cook longer after the second flip. You can also flip the tortilla as many times as you need until you’ve achieved your desired doneness.
How To Serve Spanish Omelette
I like to serve tortilla de patatas with a mixed salad or an Easy Carrabba’s Creamy Parmesan House Salad. You can also make bocadillos (baguette sandwiches) with it. Yes, potatoes in bread may sound weird, but once you try it, you’ll be addicted.
Tortilla de patatas is a typical tapas food in Spain and it’s usually served with a piece of baguette. Some people like to eat it with ketchup, mayonnaise, or mustard, but I prefer hot sauce like storebought sriracha or homemade sriracha, or homemade harissa mayonnaise. Yum!
Spanish Omelette Tips & Substitutions
- 10 large eggs
- 28 oz of Mona Lisa potatoes
- Optional: 1 white onion
- About 2 tsp. salt or to taste
- ⅔ cup extra virgin olive oil for frying or more
- All ingredients ready? Let's begin!
- Peel and wash the onion and potatoes. Cut potatoes and onion into thin rounds.
- Pour olive oil into a 9-inch frying pan and heat it on medium until hot. Toss the onion in and let it cook for about 2 minutes.
- Add the potatoes, fry for 8-12 minutes. Salt them with 1 teaspoon of salt. They should be soft and slightly golden.
- Crack the eggs into a large bowl, add 1 teaspoon of salt, and whisk together.
- Once the potatoes are cooked, remove them from the oil with a slotted spoon, draining any excess oil, and place the potatoes into the bowl of beaten eggs. Mix to evenly coat the potatoes in the egg.
- Drain the oil from the pan and save it for another day. Pour a splash of oil into the pan for frying the Spanish omelette. Heat it on medium-high heat.
- Once the oil is hot, pour the potato and egg mixture into the pan and even it out with a spatula. Cook for 2-3 minutes or until the surface of the tortilla starts to harden and the edges start to separate from the pan.
- Flip the tortilla by placing a plate on top of the pan, and turn it onto the plate with one fast movement. Slide the tortilla back into the pan and let it cook for another 1-2 minutes, shaping the tortilla edges with a spatula or slotted spoon.
- Serve the tortilla by sliding it onto a plate or cook on low until the egg is as done as you wish. Enjoy with a side of salad, bread, and your favorite condiments!
- Be careful not to burn yourself when flipping the tortilla. I like to use a thick kitchen towel to hold onto the edges of the pan and the handle.
- The best potatoes for a Spanish omelette are waxy potatoes. In Spain, they usually use Mona Lisa or Liberta potatoes, but red potatoes, new potatoes, or Yukon gold also work well.
- If you like your tortilla runny, make sure you don’t overcook it. About 2-3 minutes on the first side and 1-2 minutes after the flip on medium-high heat should do the trick. Cook it longer on lower heat if you like the egg to be well done, but be careful not to burn it.
- To keep the tortilla de patatas from sticking, use a non-stick pan, don’t forget the olive oil, and make sure the oil is hot before pouring the uncooked tortilla mixture into the pan.
Spanish omelette can be stored in an airtight container in the fridge for up to 3 days. It’s delicious cold the next day which makes it great for picnics! I don’t recommend freezing it because egg becomes rubbery and watery when thawed.