Tortilla de patatas (Spanish omelette)
peeler, mandoline, frying pan (large), spatula, bowl (large), whisk, slotted spoon, kitchen towel, plate, knife
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Nutrition per serving
- ½ kg waxy potato
- 250 ml olive oil
- frying pan (large)
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.
- 4 eggs
- ½ tsp sea salt
- bowl (large)
- 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.
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!
Enjoy your meal!