Tortilla de Patatas (Spanish Potato Omelette) is a traditional Spanish recipe for a classic tortilla or thick pancake of fried potatoes and onions cooked in a pan with eggs. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Spanish Potato Omelette (Tortilla de Patatas).
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This is the classic Tortilla or Spanish Omelette made with potatoes fried in olive oil and then fried with eggs. It's considered one of Spain's national dishes.
Ingredients:
6 medium-sized Potatoes
240ml Olive Oil (For Frying)
1 large-size Onion, sliced
5 large-size Eggs
½ Salt
1 tbsp Olive Oil, For Cooking
Method:
To prepare the potatoes, take the first one and cut in half cross-wise. Now take each half and thinly slice. Repeat this process until all the potatoes have been sliced.
Place a large frying pan over medium heat. Once hot add the olive oil and wait for it to heat up. Add the onion and potato slices to the pan and fry for 10–12 minutes or until the onion has begun to caramelize and the potatoes are browned around the edges.
Set a fine-meshed sieve over a heat-proof bowl then pour in the onion and potato mix from the frying pan. Set aside to allow the oil to drain into the bowl.
Crack the eggs into a mixing bowl. Beat to combine then stir in the drained fried onion and potato slices.
Sprinkle the salt over the mixture then using a spatula gently fold to combine ensuring that all the ingredients are coated in egg.
Cover the bowl with kitchen foil and set aside to rest for 10 minutes. After this time stir the mixture with a spatula once again to ensure that all the ingredients are coated in egg and mixed well together.
Set a frying pan over medium heat. Once hot pour in 1 tbsp of olive oil then swirl the pan to coat its base in the oil.
Add in the egg, potato and onion mixture and cook on high for 1 minutes. Reduce the heat to low and cook for 3 minutes more.
Place a large plate over the pan. Quickly flip the pan and the plate over so that the omelette slips out onto the plate.
Carefully slide the tortilla back into the frying pan, with the fried side uppermost. Cook the omelette for 1 minute more over high heat.
Run a spatula along the sides of the tortilla to prevent it from sticking, and shake the pan slightly.
Reduce the heat to low heat and cook for another 3 minutes.
Place the large plate over the pan again and transfer the fully fried tortilla onto the dish.
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