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This Spanish Tortilla De Patatas is a thick, satisfying potato and onion omelet, slow-cooked in olive oil until the potatoes turn meltingly soft, then bound together with eggs into a golden, tapas-bar classic. Served warm or at room temperature, it's one of Spain's most beloved comfort foods, equally at home as breakfast, lunch, or a tapa.
Per serving
280kcal
Calories
9g
Protein
22g
Carbs
18g
Fat
2g
Fiber
Prep Time
15 min
Cook Time
35 min
Servings
6 people
Difficulty
medium
2g
Sugar
Follow step-by-step with voice guidance.
Peel the potatoes and slice them thinly into rounds. Thinly slice the onion.
Heat the olive oil in a large nonstick pan over medium-low heat. Add the potatoes and onion, along with a pinch of salt, and cook gently for 20-25 minutes, stirring occasionally, until the potatoes are very soft but not browned (this slow poaching in oil is the key to authentic tortilla).
Drain the potatoes and onion in a colander set over a bowl, reserving the flavorful oil.
In a large bowl, whisk the eggs with the remaining salt, then gently fold in the drained, warm potatoes and onion, breaking them up slightly as you mix.
Return 2 tablespoons of the reserved oil to the pan over medium heat. Pour in the egg and potato mixture, spreading it evenly, and cook for 3-4 minutes until the bottom is set and golden.
Place a large plate over the pan and carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side for another 3-4 minutes, until golden and just set in the center.
Slide the tortilla onto a serving plate and let it rest for at least 10 minutes before slicing into wedges. Serve warm or at room temperature.
Cook the Potatoes Low and Slow: Gently poaching the potatoes in oil rather than frying them at high heat is the secret to their soft, almost creamy texture without any browning. Don't Skip the Rest: Letting the finished tortilla sit for at least 10 minutes helps it set fully, making it much easier to slice into clean wedges. Use a Plate to Flip: A large, flat plate pressed firmly over the pan makes flipping the tortilla far easier and less messy than trying to flip it with a spatula alone.
It's traditionally enjoyed warm or at room temperature, not piping hot straight from the pan, which allows it to fully set and makes it easier to slice cleanly.
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