Spanish

Tortilla de Patatas (Spanish Potato Omelette)

Name: Tortilla de Patatas (Spanish Potato Omelette)
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lb starchy potatoes; 1 large onion; 8 eggs; 1.5 cups olive oil; 1 tsp salt

Javier @javier_v84

Tortilla de Patatas (Spanish Potato Omelette) is Spanish home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

45 min Medium High fiber Halal Pescatarian Eggetarian Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

2 lb starchy potatoes
1 large onion
8 eggs
1.5 cups olive oil
1 tsp salt

How to cook it

Peel the potatoes and slice them thin, salt them lightly, and let them sit for 10 minutes to release excess moisture, then pat them dry.
Heat the olive oil in a wide deep skillet over low to medium heat and slide in the potatoes and the sliced onion, letting them cook gently, mostly submerged, for about 25 minutes, stirring occasionally, until fork tender but not browned; this slow confit is what makes the tortilla, not a quick saute.
Drain the potatoes and onion in a colander set over a bowl, reserving the fragrant oil, and let them cool for a few minutes.
Beat the eggs in a large bowl, season with the salt, and fold in the warm potatoes and onion, lightly mashing some of the slices as you mix so the tortilla holds together.
Return 2 tablespoons of the reserved oil to a smaller nonstick skillet, pour in the egg and potato mixture, and cook over medium low heat for 4 to 5 minutes, shaking the pan gently so the bottom sets and turns lightly golden.
Place a large plate over the skillet, flip the tortilla onto the plate in one confident motion, then slide it back into the pan browned side up and cook for another 3 to 4 minutes until just set in the center; rest 5 minutes before slicing into wedges.

Watch how to cook Tortilla de Patatas (Spanish Potato Omelette)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Tortilla de Patatas (Spanish Potato Omelette), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Tortilla de Patatas (Spanish Potato Omelette) carries eggs. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Tortilla de Patatas (Spanish Potato Omelette)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 460 kcal
Protein: 17 g
Carbs: 42 g
Fat: 25 g
Fiber: 5 g
Sugar: 2 g
Sodium: 730 mg
Saturated fat: 5 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Tortilla de Patatas (Spanish Potato Omelette) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.