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 center should stay juicy - jugosa, as they say in Spain.
Tortilla de patatas takes about 50 minutes and makes 4 servings. Each serving has 370 kcal.
- 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 pcs
- Red onion1 pc
- Olive oil300 ml
- Salt1 pinch
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.
Tip: The oil should barely bubble - you are poaching, not frying. If the potatoes take color, the heat is too high.
- 3
Lift the potatoes out with a slotted spoon and drain well; keep the oil for another day.
- 4
Beat the eggs with salt in a large bowl, fold in the warm potatoes and let them soak for 10 minutes.
- 5
Heat 2 tablespoons of the reserved oil in a 24 cm non-stick pan, pour in the mixture and cook over medium-low heat for 4 minutes, until the edges set.
- 6
Cover the pan with a flat plate, flip both together in one confident move, then slide the tortilla back in, cooked side up.
Tip: Use a plate wider than the pan and flip decisively - hesitation is what makes tortillas land on the floor.
- 7
Cook the second side for just 3 minutes, tucking the edges under with a spatula - the center should stay slightly juicy.
- 8
Slide onto a plate and rest for 5 minutes; serve warm or at room temperature.
Cooking methods
On the stove
Low, patient heat is everything: the oil for poaching should sit around 120 °C, showing only tiny bubbles around the potato edges. For the egg stage, medium-low heat gives a golden outside and a juicy middle.
On induction
Poach the potatoes at power 3–4 of 9 and resist turning it up - induction pans hold heat, and the potatoes will brown before they soften. Cook the tortilla itself at power 5, dropping to 4 after the flip.
Over an open fire
Doable over embers with care: use a heavy pan set to the side of the fire so the oil never fries hard, and rake embers away if it starts to sizzle loudly. The plate-flip works the same - just find level ground first.
Recipe questions
- How long does this recipe take?
- Plan for about 50 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Poach the potatoes at power 3–4 of 9 and resist turning it up - induction pans hold heat, and the potatoes will brown before they soften. Cook the tortilla itself at power 5, dropping to 4 after the flip.
- Can I cook this recipe over an open fire?
- Yes. Doable over embers with care: use a heavy pan set to the side of the fire so the oil never fries hard, and rake embers away if it starts to sizzle loudly. The plate-flip works the same - just find level ground first.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, glutenFree.
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.
