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Recipe no 5: Tortilla de patatas

Photo Credit :: Corridor Kitchen

In Spanish, this dish is called tortilla de patatas (papas) or tortilla espaƱola to distinguish it from an omelette (tortilla francesa, French tortilla) and from the Mexican tortilla. In Spanish-speaking countries and regions where potatoes are called papas rather than patatas, it becomes tortilla de papas. From

The Tortilla de Patata or Potato Omelet is is a traditional Spanish dish, it is a cross between a french omlette and an Italian frittata. It is a very popular dish in Spain and is served as both a main dish and as a tapa or appetizer. It is served warm or cold and eaten at breakfast, lunch or dinner. There are many variations to the Tortilla de Patata, and a few are listed below, but the classic recipe, the core recipe, is perfect in it’s simplicity and ability to satisfy and sustain.

3-4 medium potatoes
1 small yellow onion
5-6 large eggs
1/2 cup of good olive oil
Salt to taste

Basic Instructions:
Peel and slice the potatoes, cutting them about quarter of an inch thick. Fry using olive oil at a moderate temperature until they are soft but not brown. Once the potatoes are tender, mix in the well beaten eggs, keep the temperature moderate and cook slowly to avoid burning the eggs. When the top starts to firm and the eggs are less runny, turn the tortilla over to cook on its other side. This can be done with the help of a plate to flip the eggs from one side to the other.

Try this basic recipe for Tortilla de patatas yourself and tell us what you think, it’s a great fall meal. It is especially good with chorizo sausages on the side, some bread, olives and a glass of red wine. Once you’ve perfected the classic version you can experiment with adding various other ingredients, such as ham, peppers, sausage.


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