Spanish Potato Omelet (Tortilla de Patatas)
Spanish Potato Omelet (Tortilla de Patatas)
Mastering the Authentic Spanish Potato Omelet: Tortilla de Patatas
Learn to make the quintessential Spanish home-style dish, ‘Tortilla de Patatas,’ a hearty potato omelet! This recipe transforms simple ingredients like potatoes, eggs, and onions into a satisfying meal or a delightful snack. Its comforting texture and savory flavor make it a favorite for all ages. Perfect for a casual lunch, a light dinner, or even as part of a tapas spread, this Tortilla de Patatas brings a taste of Spain right to your kitchen.
Main Ingredients- 1 medium potato
- 1/4 onion
- 2 large eggs
Cooking Instructions
Step 1
Begin by peeling the potato and washing it thoroughly. Slice it thinly, about 3mm thick, into half-moons or small wedges. Thin slices ensure even cooking.
Step 2
Peel and wash the onion, then slice it thinly into slivers or finely chop it, similar in thickness to the potatoes. The onion adds a wonderful sweetness and depth of flavor.
Step 3
Heat a medium-sized non-stick skillet over medium heat and add a generous amount of cooking oil (or olive oil). Once the oil is shimmering, add the sliced potatoes and onions to the pan.
Step 4
Reduce the heat to medium-low and gently sauté the potatoes and onions, stirring occasionally to prevent sticking or burning. Cook for about 10-15 minutes, or until the potatoes are tender and the onions are translucent and softened. The potatoes will naturally break down a bit as they cook.
Step 5
Once the potatoes and onions are cooked through and tender, carefully remove them from the pan with a slotted spoon, allowing excess oil to drain. Be gentle to avoid breaking them down too much.
Step 6
While the vegetables are cooking, crack the 2 large eggs into a mixing bowl. Add a pinch of salt and a grind of black pepper. If you’re using mozzarella cheese, you can mix it in at this stage.
Step 7
Add the drained, cooked potatoes and onions to the bowl with the eggs. It’s best to let the cooked vegetables cool slightly before adding them to the eggs to prevent the eggs from scrambling prematurely.
Step 8
Gently stir everything together with a spatula or fork until well combined. Ensure the potatoes and onions are evenly distributed within the egg mixture. Taste and adjust seasoning if needed, adding a little more salt or pepper.
Step 9
Wipe the skillet clean if necessary, or use a fresh one. Add a touch more oil to the pan and heat over low heat. Pour the egg and potato mixture into the skillet. Once the edges start to set, use a spatula to gently shape the omelet.
Step 10
Cook slowly over low heat. Cover the pan with a lid and let it cook for about 5-7 minutes, or until the bottom is golden brown and the center is starting to set. Cooking on low heat is crucial to ensure the inside cooks thoroughly without burning the bottom.
Step 11
When the bottom is golden and the omelet is almost set, carefully slide a plate over the skillet. Holding the plate firmly, quickly flip the pan over so the omelet lands onto the plate.
Step 12
Gently slide the omelet back into the skillet, uncooked side down. Cook the other side over low heat for another 3-5 minutes, or until golden brown and cooked through. Your delicious Spanish Potato Omelet (Tortilla de Patatas) is ready to be enjoyed! It’s best served warm.
