Tortilla de Patatas: 5 Easy Steps to a Perfect Spanish Omelette
Once the potatoes and onions are cooked, remove them from the pan and drain the oil using a slotted spoon. Set them aside in a large bowl. Save a little of the oil for the next step—you’ll need it to cook the tortilla!
There’s nothing quite like the taste of a freshly made tortilla de patatas—Spain’s beloved potato omelette. This iconic dish is a staple in Spanish households, offering a perfect balance of rich flavors and comforting textures. While it’s often served in tapas bars or as a family meal, making tortilla de patatas at home is surprisingly simple and immensely rewarding. In this blog, we’ll walk you through the steps to make this Spanish classic in your own kitchen. So grab your apron and get ready to enjoy a delicious homemade tortilla de patatas!
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather the ingredients. Tortilla de patatas requires just a few basic items, but their quality makes all the difference:
4-5 medium potatoes (Yukon Gold or a similar waxy variety works best)
1 medium onion (optional, but adds great flavor)
6 large eggs
Olive oil (a good, extra virgin olive oil is key)
Salt (to taste)
Black pepper (optional)
Step 1: Prepare the Potatoes and Onion
Start by peeling and thinly slicing the potatoes. The slices should be about 1/8-inch thick. This will ensure they cook evenly and don’t take too long to soften. If you’re adding onions, peel and slice them thinly as well. The onion will bring a sweet, caramelized flavor to the dish, but some prefer to make their tortilla without it—so it’s entirely up to your personal taste!
Heat a generous amount of olive oil (about ½ cup) in a large, deep frying pan over medium heat. Once the oil is hot, add the potatoes and onions (if using) and cook gently. You want them to soften, but not brown, so make sure the heat is low to medium. Stir occasionally and let them cook for about 15-20 minutes until the potatoes are tender but still intact. You’ll know they’re done when they break apart easily with a fork.
Step 2: Drain and Set Aside
Once the potatoes and onions are cooked, remove them from the pan and drain the oil using a slotted spoon. Set them aside in a large bowl. Save a little of the oil for the next step—you’ll need it to cook the tortilla!
Step 3: Beat the Eggs
Crack the eggs into a separate bowl and beat them gently. Season with a pinch of salt and black pepper to taste. Once the eggs are well-beaten, carefully fold the cooked potatoes and onions into the egg mixture. Let it sit for a couple of minutes so the potatoes can absorb the flavors of the eggs.
Step 4: Cook the Tortilla
Now comes the fun part—cooking the tortilla! Heat a small amount of the reserved olive oil in a clean frying pan, ideally one that’s about 8-10 inches in diameter. The pan should be non-stick or well-seasoned for easy flipping. Once the pan is hot, pour the egg and potato mixture into the pan, spreading it out evenly.
Let the tortilla cook on low to medium heat for about 6-8 minutes. Don’t rush this step—patience is key! You want the edges to firm up, while the center remains slightly runny. As the edges set, you can gently lift them with a spatula to let any uncooked egg flow to the edges.
Step 5: Flip the Tortilla
Once the tortilla has set and the edges are golden brown, it’s time to flip it. This part can be a little tricky, but with a little confidence, you’ll nail it! Place a flat plate or lid over the frying pan and carefully flip the tortilla onto the plate. Then, slide it back into the pan to cook the other side for about 4-5 more minutes.
You’re looking for a golden-brown, crispy exterior and a soft, slightly creamy interior. Once both sides are cooked to perfection, remove the tortilla from the pan and let it rest for a few minutes before slicing. Serve it warm, or enjoy it at room temperature for a classic Spanish experience.
Tips for Perfect Tortilla de Patatas
- Low and slow: The key to a great tortilla de patatas is cooking the potatoes and eggs gently over low heat. This helps develop the rich, comforting texture that makes this dish so beloved.
- Don’t skip the olive oil: Using good quality olive oil enhances the flavor and texture of the tortilla. The potatoes absorb the oil as they cook, giving the dish its signature richness.
- The flip: If you’re nervous about flipping the tortilla, use a plate or a large lid to help. The goal is to cook the tortilla evenly, so don’t worry if it’s not perfectly round—just focus on getting that golden crust!
Enjoy Your Tortilla de Patatas!
And there you have it—the perfect homemade tortilla de patatas! Serve it with a side of fresh salad or some crusty bread for a complete meal. It’s the ideal dish for any occasion, whether you’re hosting a gathering or just treating yourself to a comforting bite.
If you’re in the mood for a restaurant-quality tortilla de patatas, come visit us at El Pintxo de Petritxol in the heart of Barcelona. We take pride in serving this classic dish with only the freshest local ingredients, ensuring that every bite brings the same warmth and satisfaction you’d expect from a Spanish family kitchen. Whether you’re looking for a traditional version or a creative twist, we’ve got you covered. Come taste the love we put into every tortilla!
