Tortilla de Patatas or Spanish frittata is a traditional tapa from Spain. Made with 3 simple ingredients potatoes, onions and eggs, it's vegetarian and gluten-free. Perfect for breakfast, lunch, dinner, and Passover too!
Barcelona. Home, sweet home...
Not seeing its best days right now, unfortunately, as the entire country has been shut down for over a week now. COVID-19 has hit our beautiful city pretty hard. Our parents, who still live there and are 70 and 80 years old, haven't left the house in 10 days. Not being able to physically check up on them, and make sure they have everything they need, has been incredibly challenging. Praying the situation starts to improve, and we can all go back to normal soon.
In the meantime, we'll try to stay positive and focus on remembering all the good things Spain has to offer.
So naturally, we thought we would start with food. And we're sharing a recipe that's 100% Spain, and it's one of the most popular "tapas": Tortilla De Patatas or Spanish potato omelet. A great vegetarian dish, that is also gluten-free and perfect for Passover, too.
This Tortilla De Patatas is so versatile. In Spain, it's served for breakfast, in a sandwich for lunch, and as tapas for dinner. Every time we make it, it takes us right back home.
So, since most of us are stuck at home right now and probably won't be traveling anytime soon, we invite you to take a little trip without leaving your kitchen, and go ahead and get cooking! We guarantee it will be worth every second... 🙂
Check out these other recipes from Spain
- Patatas bravas
- Authentic Spanish Gazpacho
- Membrillo
- Hot Chocolate Barcelona Style
- Montadito de Berenjena
- Crema Catalana
- Espinacas a la Catalana
- Pan con Tomate
- Fideua
- Romesco
- Tortilla de patatas
How to make Tortilla de Patatas
Slice onions and dice potatoes into medium-size pieces. Make sure the potatoes are not too or they will take a long time to cook
Heat olive oil in a large 12" skillet with a lid with and add potatoes and onions
Cooked covered until the potatoes are cooked
Let the cooked potatoes and onions cool. Beat eggs in a bowl and add cooled potatoes and onions and return mixture to a 10.5" skillet.
Cook the Tortilla de Patatas well on one side before flipping it to the other side. Watch this 5-second video showing how to plip a tortilla de patatas.
Slide the tortilla de patatas back into the skillet after flipping it.
Cook the other side of the Tortilla de patatas
When done place in a plate in slice into 8 even wedges
Other Frittata Recipes You Will Surely Enjoy:
- Eggplant Montadito
- Artichoke and Asparagus Frittatas
- Quinoa, Mushroom and Zucchini Frittata
- Spinach and Cheese Bites
- Cheese Zucchini Frittata
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Tortilla de Patatas- Spanish Potato Omelet,
- Prep Time: 15
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 8 1x
Description
Tortilla de Patatas or Spanish frittata is a traditional tapa from Spain. Made with 3 simple ingredients potatoes, onions and eggs, it's vegetarian and gluten-free. Perfect for breakfast, lunch, dinner, and Passover too!
Ingredients
- ¼ cup extra virgin olive oil, plus 2 tablespoons ( See Note 1)
- 5 large potatoes, diced into medium size pieced ( about 6 cups, diced)
- 1 large Spanish onion, sliced thing
- 6 eggs
- 1 - 2 tsp Sea Salt to taste (use only 1 tsp if using table salt)
Instructions
- FOR STEP BY STEP IMAGES AND A VERY SHORT VIDEO ON HOW TO MAKE TORTILLA DE PATATAS CHECK OUT THE IMAGES ABOVE
- Peel and cut the potatoes into medium size, not too thick pieces. Thinly slice the Spanish onion.
- In a large 12" nonstick skillet fitted with a lid, heat ¼ cup of the olive oil.
- Add the potatoes, onions and salt cook covered over medium heat, until soft and tender. About 15-20 minutes or longer depending on the potatoes. Taste potatoes now and adjust salt if necessary.
- Remove from heat and let them cool slightly.
- In the meantime, heat 2 tablespoons of olive oil in a 10.5" nonstick skillet.
- Beat the eggs in a medium bowl. Add the potatoes and mix well.
- Pour the egg/potato mixture and cook on one side, over medium heat, until the bottom starts to brown about 5-7 minutes or longer if necessary.
- Wearing oven mitts, place 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. Make sure you flip the tortilla de patatas over a bowl in case some of the mixture falls off the skillet. (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 ovenproof skillet!)
- Prick to top of the omelet with a fork, to allow it to cook a little bit faster and to check when the eggs are cooked all the way through. Cook until eggs are no longer runny, about another 5-7 minutes or longer if necessary.
Notes
- We know it seems like we are using a lot of oil, but this dish needs it.
- Category: Tapas
- Method: stovetop
- Cuisine: Spain
Nutrition
- Serving Size: 1 wedge
Keywords: how to make tortilla de patatas, what is tortilla de patatas, where is tortilla de patatas from
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!
Cheryl Tate says
Would it be okay to add cheese?
Vicky & Ruth says
Hi Cheryl, yes you may add cheese to the Tortilla de patatas.
Lea says
Can I "veganize" this with flax eggs or should I use a liquid vegan egg replacement?
Vicky & Ruth says
Hi Lea,
We haven't tested it yet, but we think a liquid vegan egg replacement is the way to go. We don't think flax eggs would work here. Please let us know how it turns out if you try it!
Evelina says
Just made it and it came out wonderful! I cut the onions smaller, and served with a fresh cucumber salad. Thanks for posting, definitely saving this recipe.
MY says
Since I came back from Spain I have been looking for a perfect Tortilla de Patatas recipes and this is it! Thank you for the recipe!
★★★★★
Leora says
How does this compare with traditional Ashkenazi potato kugel?
Vicky & Ruth says
Hi Leora, same ingredients, but it tastes different, less "eggy" and with a more distinct potato and onion flavor.
Lee Cohen says
What can I say, when I met my wife in Spain this is one of the first dishes she introduced me to, amazingly simple yet so tasty, great combo eggs, potatoes, and onions, how can you go wrong? Just be sure not to overcook it or else it can become dry.
★★★★★
Margarita says
Today was a nice sunny day so we decided to have lunch on the terrace. I made this tortilla de papatas recipe, with a garden salad, your pan con tomate and sangria. I was in heaven. 🙂
★★★★★
Vicky & Ruth says
That's what I call I perfect meal!