Tortilla de Patatas (Spanish Potato Omelette)
Category: Main Dishes | Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 500g |
| White onions | 200g |
| Eggs | 7 |
| Fine salt | To taste |
| Extra virgin olive oil | 150g |
| Black pepper | To taste |
Nutritional Information (Per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 8g |
| Fat | 22g |
| Carbohydrates | 26g |
| Fiber | 3g |
| Sodium | 200mg |
Instructions
- Start by washing and peeling the potatoes using a vegetable peeler. Slice them into thin rounds, ensuring theyโre of uniform thickness for even cooking.
- Peel and slice the white onions into thin rings about 1 cm thick. Set them aside for now.
- Pour 150g of extra virgin olive oil into a large frying pan. Heat over medium-low flame, allowing the oil to warm gently without reaching a frying temperature.
- Add the sliced potatoes to the pan, followed by the onions. The goal here is not to fry them but to let them soften and stew gently in the oil, preserving their natural sweetness and tenderness. Keep the oil at a medium-high heat for this process, ensuring that the potatoes cook evenly and the onions become translucent.
- Cover the pan and cook for about 15 to 20 minutes, stirring occasionally. The potatoes should be soft but not browned, so be careful not to increase the heat too much.
- Once the potatoes and onions are perfectly tender, drain them well to remove any excess oil.
- In a separate bowl, whisk the eggs with a pinch of salt and black pepper until fully combined.
- Allow the potatoes and onions to cool slightly, and then gently fold the egg mixture into the vegetables. Stir well to ensure the potatoes and onions are evenly coated with the egg.
- Return the pan to the heat and pour the egg mixture back in. Lower the heat slightly and cook the tortilla for around 10 minutes, covered, until the eggs are set but still slightly soft on top.
- After 10 minutes, itโs time to flip the tortilla. Place a large plate over the pan, holding it firmly, and carefully flip the tortilla onto the plate. Then, slide it back into the pan to cook the other side, allowing it to brown and firm up for another 5 minutes.
- Once cooked to your desired level of golden perfection, carefully remove the tortilla from the pan.
- Serve your Tortilla de Patatas warm or at room temperature for a delicious, hearty Spanish meal. This dish can be enjoyed on its own, or as part of a tapas spread with crusty bread, olives, and a glass of wine.
Whether served fresh or as leftovers, the Tortilla de Patatas is a true Spanish classic, rich in flavor and comfort.
