Tortilla de patatas (Spanish omelette)

Based on 13 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg waxy potato
eggs
500 ml olive oil
1 tsp sea salt
Metric
Imperial

Utensils

  • peeler
  • mandoline
  • frying pan (large)
  • spatula
  • bowl (large)
  • whisk
  • slotted spoon
  • kitchen towel
  • plate
  • knife

Nutrition per serving

Cal
618
Protein
16 g
Fat
43 g
Carb
44 g
  • Step 1/3

    Peel the potatoes and cut into thin slices using a mandoline. Heat the oil in a pan and cook the potato slices for 15 – 20 min. on low heat. If necessary, add a little more oil so they almost float. The potatoes should not take on any color.
    • 1 kg waxy potato
    • 500 ml olive oil
    • peeler
    • mandoline
    • frying pan (large)
    • spatula

    Peel the potatoes and cut into thin slices using a mandoline. Heat the oil in a pan and cook the potato slices for 15 – 20 min. on low heat. If necessary, add a little more oil so they almost float. The potatoes should not take on any color.

  • Step 2/3

    Meanwhile, beat the eggs in a large bowl along with the salt. Once the potatoes are cooked, scoop them into the eggs using a slotted spoon. Drain the oil, let cool and reuse for other dishes. Combine the potatoes with the egg mixture and let rest, covered, for 5 min.
    • eggs
    • 1 tsp sea salt
    • bowl (large)
    • whisk
    • slotted spoon
    • kitchen towel

    Meanwhile, beat the eggs in a large bowl along with the salt. Once the potatoes are cooked, scoop them into the eggs using a slotted spoon. Drain the oil, let cool and reuse for other dishes. Combine the potatoes with the egg mixture and let rest, covered, for 5 min.

  • Step 3/3

    Heat the same pan to medium heat, add a little oil, and then egg-potato mixture. Smooth out and let set in the pan for about 15 – 20 min., until the eggs are almost set, but the surface is still slightly runny. Carefully flip the tortilla over using a large plate and slide it back into the pan, with the browned side facing up. Cook for another 5 min., then slide to a large plate. Slice like a cake and serve. Enjoy!
    • plate
    • knife

    Heat the same pan to medium heat, add a little oil, and then egg-potato mixture. Smooth out and let set in the pan for about 15 – 20 min., until the eggs are almost set, but the surface is still slightly runny. Carefully flip the tortilla over using a large plate and slide it back into the pan, with the browned side facing up. Cook for another 5 min., then slide to a large plate. Slice like a cake and serve. Enjoy!

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