Tortilla de Patatas

Local potatoes, eggs, and onions come together easily to make this simple, traditional Spanish dish. Serve at room temperature for any meal of the day! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 50 minutes
Course Appetizer, Breakfast, Main Course
Cuisine Spanish
Servings 4 people
Calories 228 kcal

Equipment

  • Bowl
  • Frying pan

Ingredients
  

  • 3 potatoes* peeled, halved, and sliced into ⅛-inch slices
  • 1 onion* sliced thin
  • 6 eggs*
  • 2 cups olive oil
  • salt + pepper to taste

Instructions
 

  • Pour about 2 cups of olive oil into a frying pan over high heat (you will be able to reuse oil)
  • Cook onion and potatoes in oil for 10-15 minutes until soft, stirring occasionally
  • Crack eggs into a large bowl. Add potatoes and onion, straining off excess oil. Stir mixture together and let rest, covered, for 15 minutes
  • Heat a non-stick 9-inch pan to high heat. When hot, add potato and egg mixture. Cook on high heat for 1 minute, then medium heat for 2 minutes. To check if it is ready, shake the pan a little and run a spatula around the sides of the omelet. If it separates from the pan, it is ready to be flipped
  • Put a plate that is bigger than the frying pan face-down over the frying pan, and flip the omelet onto the plate (see video)
  • Slide omelet uncooked side down back onto the pan. Cook 1 minute on high, 2 minutes on medium. Flip back onto plate and serve. It should be moist and slightly runny in the center

Notes

Adapted from Tapas Revolution

Nutrition

Calories: 228kcalCarbohydrates: 31gProtein: 12gFat: 6gSaturated Fat: 2gCholesterol: 246mgSodium: 104mgPotassium: 804mgFiber: 4gSugar: 3gVitamin A: 356IUVitamin C: 34mgCalcium: 62mgIron: 2mg
Keyword eggs, onion, potatoes, Spanish, under5