Spanish Omelette (Tortilla de Patatas)

Name: Spanish Omelette (Tortilla de Patatas)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Potatoes yellow 1.1 lbs; White onions 1 ¼ cup; Eggs 7; Fine salt to taste; Extra virgin olive oil 5.3 oz; Black pepper to taste

551

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 551
Carbohydrates g 23.2
of which sugars g 7.6
Protein g 12.4
Fats g 45.4
of which saturated fat g 8.27
Fiber g 2.8
Cholesterol mg 324
Sodium mg 457

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4 persone
Cost: Low
Note + cooling time for the potatoes and onions

PRESENTATION

Do you want to revive a Madrid evening with an aperitif in perfect tapas style? Surely, the tasty tortilla de patatas, one of the most beloved dishes of Spanish cuisine, with ancient origins and considered one of the symbols of Hispanic culinary tradition, cannot be missing among the proposals. But how do you prepare this delicious Spanish potato omelette? Today we show you all the steps to make a version that also includes onions. The result will amaze you: a substantial omelette... indeed, much more than a simple omelette: tall, rich, and flavorful! Discover with us how to prepare this delicious tortilla de patatas to serve as a main course during your Spanish-themed dinner!

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INGREDIENTS
Ingredients for a tortilla about 10 inches in diameter: Potatoes 1.1 lbs (500 g) - yellow; White onions 1 ¼ cup (200 g); Eggs 7; Fine salt to taste; Extra virgin olive oil 5.3 oz (150 g); Black pepper to taste

Preparation

How to prepare Spanish Omelette (Tortilla de Patatas)

To prepare the tortilla de patatas, wash and peel the potatoes with a peeler 1, cut them into slices 2 then into cubes of about half an inch 3.

Clean the onions and cut them into slices about half an inch thick and set aside 4. Pour 2/3 cup of extra virgin olive oil into a large frying pan, turn on medium-low heat and add the potatoes 5; let them cook for 2-3 minutes, then also pour in the onions 6. Potatoes and onions should not fry, but stew and remain soft, so the temperature of the oil should be kept medium high.

Cook for about 15-20 minutes with the lid on 7, stirring occasionally. Once ready, drain them to remove the excess oil 8 and set aside to let them cool down. In a small bowl, beat the eggs with a whisk or a fork, and season with salt and pepper to taste 9.

Mix the beaten eggs with the now lukewarm potatoes and onions 10, stirring the mixture. In a 10 inch diameter frying pan, pour a drizzle of oil, then pour the mixture of eggs, potatoes, and onions 11; gently shake the pan and shape the edges using a spatula 12.

Cook the tortilla for about 10 minutes, covering with a lid 13. After the necessary time, you will need to flip the tortilla de patatas: place a plate on the frying pan (14-15). Flip the pan onto the plate

and let the tortilla slide back into the pan 16 so that the uncooked side comes into contact with the bottom. Continue cooking on low heat for another 10 minutes always with the lid on 17, to also brown the other side. Once ready, place the tortilla de patatas on a serving dish and serve hot or warm 18!

How to store

The tortilla de patatas can be stored for a maximum of 1-2 days in the refrigerator in an airtight container. Freezing is not recommended.

Tips

Do you want to add a tasty and colorful note to your tortilla de patatas? Add some green peppers cut into strips to the mixture. Other versions also include the addition of jamon (ham) or chorizo (a spicy Spanish sausage)!

Suggestions and curiosities

Can red onions be used?
Red onions can be used without any problems.
Why should potatoes and onions be cooled down?

Adding them hot to the eggs could start cooking the eggs.
How should the flame be?
To achieve even cooking, we recommend cooking the tortilla on medium heat.

For the translation of some texts, artificial intelligence tools may have been used.