Tortilla de Patatas is one of Spain's most popular dishes. It's easy to make (with a few helpful tricks) and is a true comfort food. Tender potatoes, creamy eggs, onion, and flavourful olive oil combine for this fantastic breakfast, lunch, dinner, or snack food and tapa.
This month for our Eat the World recipe challenge, we head to sunny Spain to taste one of their favourite national dishes (next to paella). This rustic, pan-fried egg and potato frittata is served everywhere and at any time of day in that country. Tortilla de patatas is also known as tortilla española, Spanish omelette, Spanish tortilla, potato omelet, and Spanish frittata. (It is very different from the Mexican tortilla, which is a flatbread pancake made of flour or corn.)
Spanish tortilla is delicious, whether it's served warm, at room temperature, or even cold (great for picnics). It's also naturally gluten-free, dairy-free, and vegetarian. Put a thick slice of it between two pieces of bread to make a hearty sandwich.
I have such fond memories of our trip to Spain a few years ago. We had little squares of this simple and delicious tortilla served to us in tapas bars, and wedges of it for lunch in restaurants. There was always a large whole tortilla de patatas sitting in our hotel breakfast buffet in Barcelona, so you could slice yourself as big a wedge as you wanted. What a great way to start the day (or end it)!
Only a Few Simple Ingredients Needed
- potatoes - use a firm-cooking waxy kind, they contain less starch and keep their shape better when fried. Yukon gold or red-skinned varieties work well (russets will break up more when cooking).
- eggs - large ones
- onion - is optional, but it adds great flavour. Use any kind of onion - medium to large size.
- extra virgin olive oil - use a good, flavourful one. You will use a lot of it to fry the potatoes and onions, but don't worry - you'll drain off most of it (it can be reused several times). See the notes below the recipe for how to make a non-traditional version with less oil.
- salt - I use fine sea salt
- white pepper - optional. I love to add this because it contributes a subtle floral pepper flavour without adding heat. You can add a few shakes of tabasco sauce instead.
Variations
- Replace some of the potatoes with other ingredients of your choice (cook them in the oil along with the potatoes and onions): chopped sweet red or green bell peppers, chopped broccoli or asparagus, peas, sliced mushrooms, olives, sliced or crumbled chorizo or other Spanish sausage, chopped ham, etc.
- You can also finish the tortilla in the oven - instead of flipping it, cook the first side on the stovetop, and then put the skillet into the oven (middle shelf) under a preheated broiler, and broil it until the top is golden and the egg is cooked through, about 5 minutes).
- Tortilla de Patatas is very forgiving. Amounts don't need to be exact. If you have an egg more or less, it doesn't matter, or a few more or less potatoes. It will depend on the size of your pan.
How to Make a Tortilla de Patatas
- Peel the potatoes and cut them into thin slices, a little less than ¼-inch. Quarter the onion and slice it into thin slices, too.
- Pat the potato slices dry with a paper towel. Remove as much moisture as you can to prevent spattering when they go into the hot oil
- Whisk the eggs together with the salt and pepper and set aside.
- Heat the oil in a non-stick skillet (10-inch) until it shimmers. Then add the potatoes and onions and cook until tender, 15-20 minutes. Keep the heat set so the oil bubbles steadily.
- Drain the potatoes in a colander. Keep the oil - you'll need some to fry the tortilla de patatas and you can reuse the rest for making more tortillas or for other cooking and frying.
- Add the drained potatoes to the beaten eggs and stir gently.
- Put a couple tablespoons of the oil back into the pan, add the potato and egg mixture and cook for 6-8 minutes until the edges are set.
- You can lift the edge of the tortilla to peek and see if the bottom is nicely browned.
How to Flip a Tortilla de Patatas
- Invert a large plate or lid (bigger than the skillet) onto the skillet.
- Use oven mitts, and bring the skillet over the counter or sink to catch any drips.
- Put one hand flat on top of the inverted plate and hold the skillet handle with the other hand.
- Quickly and confidently, flip the skillet over in one movement, keeping plate and skillet together.
- Ta-da! Lift of the skillet and the tortilla will now be inverted onto the plate. (There may be a few drips of uncooked egg that spilled off - to be expected.)
- OR - the first time you try it - make 2 tortillas. Divide the egg & potato mixture in half and cook it in two smaller batches (less time on each side) to make them easier to to flip. The tortillas will be thinner (perfect for sandwiches) but taste just as great.
Finish Cooking the Tortilla
- Slide the Tortilla Española back into the skillet. Use a spatula to help slide along any potato slices that stick to the plate, tucking them in under the tortilla.
- Push down the edges of the tortilla, tucking them in and under, all the way around the skillet, to make a neat puck shape.
- Turn the heat down one notch lower than when cooking the first side, and cook the tortilla de patatas for another 6-8 minutes, until the underside is golden brown and the center feels springy when touched (or when a toothpick poked into the center comes out clean).
Serving Tortilla Española
Serve the Tortilla de Patatas right away while it's warm. It's great with a green salad, some olives, and crusty bread. Or serve it at room temperature, like it is most of the time in Spain. It can even be eaten chilled. It will keep in the refrigerator, covered in food wrap, for up to 5 days. Tortilla Española is a great food to take along on picnics or pack in lunches. Cut it into smaller wedges or squares, and serve it as a tapa or appetizer with a drink. Or put slices of it between bread or in a bun for a delicious sandwich (lettuce leaves or tomato slices optional).
Check out all the wonderful Spanish dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
A Day in the Life on the Farm: Orange Salad with Spanish Pork
Culinary Cam: Arroz con Langostinos y Carabineros
Sneha’s Recipe: Churro Pancakes
Pandemonium Noshery: Romesco con Esparragos - Asparagus with Red Pepper Sauce
Kitchen Frau: Spanish Potato Tortilla (Tortilla de Patatas)
Palatable Pastime: Spanish Stuffed Eggs with Shrimp
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Guten Appetit!
Spanish Potato Tortilla (Tortilla de Patatas)
Tortilla de Patatas is one of Spain's most popular dishes. It's a pan-fried frittata of tender potatoes, creamy eggs, onion, and olive oil. Makes a great breakfast, lunch, dinner, or snack.
Equipment
- 1 10-inch (25cm) skillet, non-stick or well-seasoned cast iron
Ingredients
- 2 lbs (900 grams or 5-6 medium) waxy potatoes (like Yukon Gold), about 5 cups of peeled, sliced potatoes
- 1 large onion
- 8 large eggs
- 1¼ teaspoons fine sea salt
- ½ teaspoon white pepper, optional
- 1½ cups (360 ml) extra-virgin olive oil
Instructions
- Peel and slice the potatoes thinly, just under ¼-inch thick (about ½ cm). Dab handfuls of the sliced potatoes dry with a paper towel or clean kitchen towel, removing as much moisture as you can.
- Peel the onion, cut it into quarters, and slice them as thin as the potatoes.
- Pour the olive oil into a 10-inch (25 cm) non-stick skillet. Heat the oil over medium-high heat until it shimmers.
- While the oil is heating, beat the eggs in a large bowl (big enough to add the cooked potatoes later) with the salt and white pepper. The salt will make the eggs get a little 'glassy' and dark-coloured as they sit - that helps them stay more tender when cooking.
- When the oil is hot, carefully add the sliced potatoes and onions, a handful at a time so they don't splash. Stir them gently to coat them with the oil.
- Cook the potatoes in the oil for 15-18 minutes, until they are just fork tender. Adjust the temperature to keep the oil bubbling gently and steadily. Stir them occasionally, lifting the bottom slices to the top, so they cook but don't brown.
- Set a metal colander or large sieve into a bowl, then carefully pour in the hot potatoes and oil to drain. Let them drain and cool for 5 minutes. Wipe the outside of the skillet clean, but do not wash it.
- Pour the drained potatoes and onions into the beaten eggs, stirring gently to combine everything without breaking up too many of the potatoes.
- Put the skillet back onto the stovetop on medium heat and add 2 tablespoons of the oil back into it. Pour the potato-egg mixture into the skillet and pat the potatoes down with a spoon so the top of the tortilla is even. Cook, uncovered, on medium heat for 6 to 8 minutes, until the edges are set and the bottom is golden-brown when you carefully lift up one edge a bit.
- Invert a large, flat dinner plate or a lid onto the top of the skillet. Using an oven mitt, place one hand flat on top of the plate, then quickly and confidently flip the skillet and plate together so the plate is on the bottom and the tortilla has flipped onto the plate. (Do this over the sink or countertop to prevent drips onto the stovetop.)
- Replace the skillet onto the stovetop. Add another tablespoon of the reserved oil, and carefully slide the tortilla off the plate and back into the skillet (cooked-side-up), using a spatula to help push along any potatoes that stick to the plate. Using the spatula, push the edges of the tortilla in and under, all the way around the outside of the skillet to help it form a neat puck shape.
- Lower the heat a notch, and cook the second side of the tortilla for another 6 to 8 minutes, until the bottom is golden-brown when you lift the edge carefully, and the center feels almost firm to the touch. Leave it in the pan for 5 minutes to cool, then slide it onto a serving plate (or invert it so the nicest side is on the top).
- Cut into 6 to 8 wedges. Serve the potato tortilla warm, at room temperature, or chilled.
Notes
Tortilla de Patatas is great for breakfasts, snacks, packed lunches or picnics, or for a light meal with a salad and some crusty bread.
Use tabasco sauce instead of white pepper, if desired, or omit the pepper altogether.
If you use a larger skillet, you will need a very large platter or lid, and it will be harder to flip, so I recommend a 9 or 10-inch skillet (use only 1½ lbs of potatoes for a 9-inch skillet).
Replace some of the potatoes with other ingredients of your choice (cook them in the oil along with the potatoes and onions): chopped sweet red or green bell peppers, chopped broccoli or asparagus, peas, sliced mushrooms, olives, sliced or crumbled chorizo or other Spanish sausage, chopped ham, etc.
Reuse the drained olive oil for making more tortillas - it can be used 3 or 4 times - or for cooking or frying other dishes. Strain the oil through a fine-meshed sieve into a jar, and keep it in the refrigerator. It will last for up to a month. Olive oil will solidify when it is chilled, but will re-liquify when heated (just scoop it out of the jar with a spoon to use it).
Alternately, for a lighter version, you can use only ¼ cup (60ml) of olive oil and cook the potatoes with a lid, stirring often. Don't drain the oil. The potatoes will break up more, but the tortilla will still be very tasty.
Tried this recipe?Let us know how it was!
Check out my past ‘Eat the World’ Recipe Challenge posts:
(in alphabetical order)
- Argentina: Red Chimichurri Sauce
- Australia: Anzac Biscuits (Crispy Oatmeal Cookies)
- Bangladesh: Chingri Masala (Shrimp Curry)
- Bermuda: Fish Chowder
- Bulgaria: Patatnik (Savoury Potato and Cheese Pie)
- Cambodia: Noum Kong (Cambodian Rice Flour Doughnuts)
- China: Kung Pao Chicken
- Colombia: Pan de Yuca (Warm Cheese Buns)
- Dominican Republic: Empanaditas de Yuca (Cassava Empanadas)
- Ecuador: Pescado Encocado (Fish in Coconut Sauce)
- Egypt: Fava Beans and Feta
- England: Gluten Free Fish and Chips and Mushy Peas
- Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
- Fiji: Spiced Sweet Potato and Banana Salad
- Finland: Lohikeitto (Creamy Salmon, Potato, and Dill Soup)
- France: Axoa d’Espelette (A Simple Stew from the Basque Country)
- Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
- Greece: Moussaka
- Guyana: Fried Tilapia in Oil & Vinegar Sauce (fish dish)
- Hungary: Túrós Csusza (Pasta Scraps with Cottage Cheese)
- India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
- Iraq: Tepsi Baytinijan (Eggplant & Meatball Casserole)
- Ireland: Dublin Coddle (A tasty Sausage and Potato Stew)
- Israel: Cucumber, Feta, and Watermelon Salad
- Jamaica: Rice and Peas (Coconut Rice and Red Beans)
- Japan: Chawanmushi (Steamed Savoury Egg Custard)
- Kenya: Maharagwe with Ugali (Red Beans with Cornmeal Slice)
- Laos: Ping Gai (Lao Grilled Chicken Wings)
- Lesotho: Chakalaka & Pap (Veggie & Bean Stew with Cornmeal Polenta)
- Libya: Kufta bil Batinjal (Eggplant & Meat Rolls in Tomato Sauce)
- Luxembourg: Stäerzelen (Buckwheat Dumplings)
- Malta: Ross il Forn (Baked Tomato Rice)
- Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
- Morocco: Moroccan Shredded Carrot Salad with Oranges
- Netherlands: Boerenkool Stamppot (Kale-Potato Mash with Sausages & Pears)
- New Zealand: Classic Pavlova
- Poland: Polish Honey Cake
- Portugal: Tuna and Sardine Pâtés
- Puerto Rico: Piña Colada Cocktail
- Scotland: Cranachan (Raspberry, Whisky & Oat Cream Parfaits)
- Senegal: Mafé (Beef and Peanut Stew)
- Slovakia: Bryndzové Halušky (Potato Dumplings with Cheese & Bacon)
- Sudan: Peanut Butter Creamed Spinach & Peanut Meringue Cookies
- Sweden: Swedish Meatballs with Cream Gravy
- Switzerland (Christmas): Basler Leckerli Cookies
- Thailand: Shrimp Laksa (Khung)
- Trinidad & Tobago: Peanut Butter Prunes
- Turkey: Çilbir (Scrambled Eggs with Garlic Yogurt)
- Ukraine: Buckwheat Kasha with Beef
- United States (Soul Food): Smothered Pork Chops
- Uruguay: Torta de Fiambre (Baked Ham & Cheese Sandwiches)
- Vietnam: Caramelized Pork Rice Bowls
- Wales: Welsh Cakes (Skillet Cookies with Nutmeg & Currants)
Camilla M Mann
This is one of our family's favorite Spanish dishes. Thanks for the reminder. I will make it this week!
Wendy Klik
I love Spanish Tortillas and have not enjoyed one in a long time. Going onto a menu soon.