Recipe
Tortilla de patatas
The Spanish potato omelette: potatoes slow-poached in olive oil until buttery, soaked in beaten egg, then flipped with a plate. The centre should stay juicy — jugosa, as they say in Spain.
- Preparation
- 15 minutes
- Cooking
- 35 minutes
- Total time
- 50 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 12 g
- Carbohydrates
- 28 g
- Fat
- 22 g
Ingredients
- Potatoes600 g
- Eggs6 kom
- Red onion1 kom
- Olive oil300 ml
- Saltpo ukusu
Instructions
- 1
Slice the potatoes about 5 mm thin, slice the onion into half-moons, and salt both.
- 2
Pour the olive oil into a deep pan, add potatoes and onion and cook over low heat for 25 minutes, until tender but not browned.
- 3
Lift the potatoes out with a slotted spoon and drain well; keep the oil for another day.
5 more steps in the app
The rest lives in the app
Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
