Tortilla de patatas or Spanish omelette is a traditional Tapa from Spain. It is simple potato and onion omelette. Great Gluten free, vegetarian recipe. Perfect for breakfast, lunch, dinner and passover too!
Barcelona. Home, sweet home…
We got here about 5 days ago and we’ve been running around non stop, having a great time.
So we thought we would start sharing some of our amazing experience with you by bringing back a recipe that’s 100% Spain: one of the most popular “tapas”, Tortilla de patatas or Spanish potato omelet.
Hope you enjoy it!!
“… As soon as we got home from the airport, my mom had a whole lot of delicious dishes ready for us. And this one… definitely one of my favorites. THE very best take on eggs and potatoes: “tortilla de patatas”
Ok, I might be a little bias. Or a lot…
This potato omelet is one of the most popular dishes in Spain. And soooo versatile! We eat it for breakfast, in a sandwich for lunch, as tapas for dinner…. You name it. Every time I make it, it takes me right back home.
So if you feel like taking a little trip without leaving your kitchen, go ahead, get cooking! I guarantee it will be worth every second…”
Tortilla de Patatas- Spanish Potato Omelet,
Prep Time: 5 mins- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 8 1x
- Category: tapas
- Method: stove top
- Cuisine: spain
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Pin RecipeDescription
Tortilla de patatas or Spanish omelette is a traditional Tapa from Spain. It is simple potato and onion omelette. Great Gluten free, vegetarian recipe. Perfect for breakfast, lunch, dinner and passover too.
Ingredients
- Ingredients (serves 4; makes one large tortilla or 4 individual 5 1/2 inch tortillas):
- 5 large potatoes
- 1 large Spanish onion
- 8 eggs
- ½ cup of olive oil, divided
- Salt to taste
Instructions
- Peel and cut the potatoes into medium size, not too thick pieces. Slice the Spanish onion.
- In a large skillet, heat 4 tbsp of olive oil.
- Cook the potatoes and onions at medium heat, until soft and tender. Add salt to taste. Remove from heat and let them cool slightly.
- In the mean time, beat the eggs in a large bowl
- Add the potatoes and mix well
- Return skillet to heat and add remaining olive oil.
- Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown. If making individual tortillas, use 1 tbsp olive oil for each one and work with 1/4 of the mixture at a time.
- Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the over and bake at 350F until set. Make sure you use an oven proof skillet!)
- Prick to top of the omelet with a fork, to allow it to cook a little bit faster. Cook until eggs are no longer runny.
- ENJOY! From May I have that recipe
Nutrition
- Serving Size: 1 wedge
- Calories: 234
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 3
- Protein: 8
- Cholesterol: 186
Beet the eggs in a large bowl
Add cooked potatoes and onions
Cook the tortilla de patatas well on one side before flipping it to the other side.
FALEEN says
This looks delicious
mayihavethatrecipe says
Thanks! Here in Spain you can find it everywhere. So good!! You should give it a try 🙂
Barbara Norton says
sounds good. gonna try it.
mayihavethatrecipe says
Please do!! Hope you like it!
Ann Mah says
This is my favorite tapa, the one I crave after a holiday in Spain. I’ll have to find an appropriate-sized skillet to try to make your version!
mayihavethatrecipe says
We were able to find small skillets without a problem, but before getting them, we used a regular non stick skillet. You just have to be very careful while flipping it! Enjoy 🙂
Hanna says
The pictures look awesome! I can’t wait to tell my sister to make this for me for dinner tonight!! Does that go with football? 🙂
mayihavethatrecipe says
Tapas and football?? Of course!! 😉
Hanna says
ahhh, I didn’t get it! So, I’m making it tonight for my husband along with a beautiful Steak. sorry all you vegans!! 🙂
Adriana Bon Ramos says
Oh my! I’m not sure if you grew up speaking Catalan but… at any rate, yo tambien soy de Barcelona y vivo en Portland, OR. Que ilusion encontrar tu blog! y vaya pinta la tortilla. Yo vuelvo a casa en Octubre y tengo ganas de pa amb tomaquet i fuet!
Adriana from bakingpowders.blogspot.com
mayihavethatrecipe says
Hola!!! Pues si mira, nacimos y crecimos en Barcelona. Llevamos aqui unos cuantos anyitos ya y ahora estamos de vacaciones en Barcelona. No hay nada mejor que una tortillita y un buen pa amb tomaquet!
Nos alegramos mucho de que hayas encontrado nuestro blog!
Jenny says
This looks like real authentic Spanish food – yum!
mayihavethatrecipe says
The kind of yummy food we grew up eating… And it tastes even better while we’re here! 🙂
Heavy Hedonist says
I’m hoping my 10-inch iron skillet isn’t too big for this– should I maybe try something smaller?
mayihavethatrecipe says
A 10 inch skillet should be fine. Just make sure you have a lid or plate big enough to flip it.
Heavy Hedonist says
Thank you! Will do.
Jenny @ BAKE says
gorgeous photos! I love potato omlettes mine never look that gorgeous though!
mayihavethatrecipe says
Haha, thanks!! Believe me, it takes practice!!! 🙂
CINDY says
This is delicious for any meal or snack anytime! I love it with salsa or romesco sauce!
Vicky & Ruth says
Thank you Cindy!!! It’s definitely one of our favorites. Especially with Romesco!
Laura Tomsick says
THANK YOU for posting this recipe! My daughter was living in Sevilla, Spain for a couple years and LOVED tortilla de patatas…she has just moved home and I made this for her…made her very happy and it was DELICIOUS!