Spanish
Tortilla de Patatas (Spanish Potato Omelette)
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.
Ingredients
- 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.
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.
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Something to sip
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Something cool and fresh
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.
| 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
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Egg and Vegetables
- How this was set
- Hand audited
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.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on potato, egg, and onion.
From the same kitchens
More cooking from Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.