Tortilla de patatas or Spanish omelet is a traditional Tapa from Spain. It is a simple potato and onion omelet. 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…”
Check out these other recipes from Spain
- Patatas bravas
- Authentic Spanish Gazpacho
- Hot Chocolate Barcelona Style
- Montadito de Berenjena
- Crema Catalana
- Espinacas a la Catalana
- Pan con Tomate
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.
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 (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
- 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
- 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