Tortilla de patatas (Spanish omelette)

Tortilla de patatas (Spanish omelette)

Based on 19 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"The best thing about the authentic Spanish tortilla is its simplicity as it consists of only 4 ingredients you probably already have on hand! The tortilla is delicious hot or cold, as a tapa or as a side dish."

Difficulty

Easy 👌

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½ kg
waxy potato
4
eggs
250 ml
olive oil
½ tsp
sea salt
MetricImperial

Utensils

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

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How-To Videos

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How to crack, separate, and store eggs

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How to reach the perfect temperature for frying

Nutrition per serving

Cal618
Fat43 g
Protein16 g
Carb44 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.
    • ½ kg waxy potato
    • 250 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.
    • 4 eggs
    • ½ 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!

  • Enjoy your meal!

    Tortilla de patatas (Spanish omelette)

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