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Tortilla de Patatas
Tortilla de Patatas
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Spanish potato omelette - a classic and easy tapa from Spain made with eggs, potatoes, and onions.
Ingredients:
  • 2 cups extra-virgin olive oil
  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 2 teaspoons pink Himalayan salt, divided
  • 6 large eggs
  • 1 teaspoon olive oil, or more to taste
Instructions:
  • 1. Heat oil in a deep stockpot until almost smoking. Add potatoes and onion making sure they are mostly covered with oil. Season with 1 ½ teaspoons salt. Cook and stir occasionally until potatoes are just fork-tender, about 10 minutes. Be careful not to overcook.
  • Strain potato-onion mix in a colander, saving oil for later or discarding. Let cool briefly, then season with extra salt to taste.
  • In a large bowl, crack the eggs and season with the remaining 1/2 teaspoon salt. Whisk until well beaten, then add the potato-onion mixture and toss to coat.
  • 1. Preheat a 10-inch nonstick skillet over high heat, then add 1 teaspoon of olive oil followed by the egg-potato mixture. Flatten the mixture with a spatula and cook for 1 minute. Lower the heat to medium-low and continue cooking for approximately 5 minutes, using a rubber spatula to gently release the edges and maintain its shape.
  • When the edges and center start to firm up but the omelet is still slightly runny, cover the skillet with a large plate. Flip the omelet onto the plate, then slide it back into the skillet. Use a spatula to shape the edges nicely. Cook over high heat for 1 minute, then reduce to low and cook until the center is set and a knife comes out clean, for about 2 to 3 more minutes.

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