This Spanish Omelette (Tortilla de Patatas) or a Spanish Tortilla is a traditional dish to Spain. This one is made with just eggs and potatoes. It’s great served hot or at room temperature and can be served as a lunch or even as a tapa/snack type food. This would even be a great addition to a brunch table.
Have you ever made one? Well, if you haven’t and you are into eggs and omelettes, make yourself one this weekend. They are great hot or cold and really not hard to make at all.
When I first came to Spain more than two decades ago, this was the first Spanish dish I learned to cook. Admittedly, the first time, wasn’t a huge success. But with a little practice, I was making them on a regular basis and it’s dish we enjoy on a regular basis.
If you’ve never had a Tortilla, it’s made much in the same way as my Zucchini & Parmesan Omelette. Let’s take a look
What We Need To Make The Spanish Omelette
- 7 large eggs
- 2 large potatoes peeled and cleaned
- 1/4 Cup olive oil
- 1 teaspoon Coarse salt to taste
REMEMBER, the full recipe and ingredient list can be found at the end of the post in the recipe card.
How To serve The Potato Omelette
This is great served just as it is, between baguette bread as a sandwich or cut into small pieces as little tapas for a party.
I personally enjoy this best warm on it’s own. But many people enjoy it at room temperature or even cold.
Notes about The Spanish Omelette (Tortilla de Patatas)
This recipe has only four ingredients, yes four! So, that in it’s own right makes it a winner of a recipe. I would like to say that there is a huge discussion going on here in Spain as to if you should or should not put onions in tortilla. Well, I don’t. But you can add them if you like and if you feel that’s the more authentic way to go. I have had both and like both versions. But this one was done for simplicity and doesn’t lack in flavour at all.
This Tortilla de Patatas would go great served with my Oven Roasted Italian Green Peppers or the Empanada de Carne (Spiced Beef Patties) And don’t forget the big pitcher of Summer Sangria!
Happy cooking friends and see you all really soon with some more kitchen inspiration!
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Get the recipe!
Spanish Omelette (Tortilla de Patatas)
Ingredients
- 7 large eggs
- 2 large potatoes peeled and cleaned
- 1/4 Cup olive oil
- 1 teaspoon Coarse salt to taste
Instructions
- Cut the potatoes into small bite size pieces, about 1-inch. Give the potatoes a good rinse in cold water. Add the salt to the potatoes and give then a shake in a colander.
- Heat the oil in a 6 or 7 inch skillet set over medium to high heat. Add all the potatoes and cook them for around 8 minutes until soft but not golden or crispy. Stir them as they cook to ensure even cooking. Remove from pan and drain on kitchen towels. Set aside. Keep the oil in the pan over a low heat.
- Whisk the eggs in a large mixing bowl. Add potatoes to the egg mixture. Pour your mixture into your prepared pan. Turn heat to medium-low and cover. You want to be careful not to brown the bottom side too much before the egg mixture cooks. Leave it cooking for about 5 minutes, gently lifting the sides off with a rubber spatula. It will still be quite runny on the top, but it is time to quickly flip the tortilla. Place a lid firmly over the frying pan and invert the pan. Now you should have the tortilla runny side down on the lid. Gently slide the tortilla back into the pan, uncooked side down. Cook on this side for another few minutes and flip again. Continue this flipping process until it is completely cooked. Approximately 5-7 minutes.
- Can be straight away or cold.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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