Spain Tortilla de Patata (Potato Omelet)
Along with paella and gazpacho, tortilla de patatas is one of Spain’s most ubiquitous, well-known dishes. A simple dish with both inexpensive and locally available ingredients, the Spanish omelet is served throughout the country and is a constant on tapas menus. The basic recipe is below; cheese and additional vegetables are sometimes included.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- One-third cup (80 ml) olive oil
- 4 large potatoes, peeled and cut into very thin slices
- 1 large onion, peeled and thinly sliced
- Salt, to taste
- 4 eggs
Directions
- In a nonstick skillet over medium-low heat, heat 3 tablespoons (45 ml) of olive oil.
- Add potato slices and onions.
- Cook slowly, occasionally turning potatoes until they are tender but not brown.
- Remove from heat and set aside.
- In a medium mixing bowl, beat the eggs and add potato-onion mixture; add a sprinkle of salt.
- Return skillet to the stove, add the rest of the olive oil and turn heat to medium-high. Wait 1 minute for the oil to become hot, taking care not to let it splatter.
- Pour potato and egg mixture into the skillet, spreading it evenly with a spatula.
- Lower heat to medium. Cook until the bottom is light brown (lift the edge of the omelet with a spatula to check).
- Carefully place a large dinner plate on top of the pan and turn it upside down so that the omelet falls onto the plate.
- Slide the omelet (with the uncooked side down) back into the skillet.
- Cook until the other side is brown.
- To serve, cut into wedges.
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