Tortilla de Patata Recipe

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tortilla de patata recipe

So one of my blogging goals is to include recipes of traditional food from around the world. For my first entry I figured I would go with the easiest, most common dish in Spain-tortilla de patata. Now a tortilla de patata is known as a Spanish potato omelette, and you can find in almost any bar or restaurant in Spain. As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. It’s really cool because everywhere you go, it looks and tastes different. You can add in garlic, onions, ham, mushrooms, anything you like! Here in Andalucía they love to eat it with breadsticks and mounds of mayonnaise (GROSS!). Almost everyone I know uses different quantities of eggs or potatoes, but this is what works for me. When you are out, you usually order it in a tapa size called a pincho de tortilla. Delicious!


1/2 pint of (good Spanish) olive oil
5 medium potatoes, peeled, sliced and lightly sprinkled with salt
5 eggs

Heat the olive oil in a big skillet and add the potato slices carefully, trying to keep the potato slices separated so they will not stick together, making sure there is enough olive in the pan to cover the potatoes. Cook, turning occasionally, over medium heat for 5 minutes until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet. You can put the drained olive oil in a jar and reuse it later.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir in the potatoes until coated with the eggs. Add the egg-coated potatoes to the very hot oil in the same skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set. The potato mixture should lie flat and fit to the shape of the pan.

Use a plate to cover the skillet and flip the omelette onto the plate, then slide it back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt.

Serve warm or at room temperature or cold (but don’t serve it hot). Spaniards usually eat this for lunch or dinner, but I think it makes for a great breakfast. You decide!

tortilla de patata recipe

My first attempt at a tortilla, I’ve gotten better

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