📝 About This Recipe
The Tortilla de Patatas is the soul of Spanish cuisine, a humble yet sophisticated omelet that transforms three simple ingredients into a buttery, melt-in-your-mouth experience. Originating as a hearty meal for peasants, it has become the king of tapas bars from Madrid to San Sebastián. This version features thin-sliced potatoes gently poached in olive oil until tender, creating a rich, custard-like center and a perfectly golden exterior.
🥗 Ingredients
The Foundation
- 1.5 lbs Yukon Gold or Kennebec Potatoes (peeled, halved lengthwise, and sliced into 1/8-inch thick half-moons)
- 1 medium Yellow Onion (thinly sliced into half-moons (optional, for 'con cebolla' style))
- 2 cups Extra Virgin Olive Oil (Spanish Picual or Arbequina recommended for authentic flavor)
- 1.5 teaspoons Kosher Salt (divided use)
The Custard
- 6-7 pieces Large Eggs (at room temperature)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 pinch Flaky Sea Salt (for finishing)
- 1 sprig Fresh Parsley (finely chopped for garnish)
- 1 loaf Crusty Baguette (sliced into rounds)
👨🍳 Instructions
-
1
Place the sliced potatoes and onions in a large bowl and toss with 1 teaspoon of kosher salt, ensuring every slice is lightly seasoned.
-
2
In a 10-inch non-stick skillet, heat the olive oil over medium heat until it shimmering but not smoking (about 300°F/150°C).
-
3
Carefully add the potato and onion mixture to the oil. The oil should almost cover the potatoes; if not, add a little more. This is a poaching process, not a deep-fry.
-
4
Lower the heat to medium-low and cook for 18-22 minutes. Stir occasionally with a heat-proof spatula, breaking up any potato clumps, until the potatoes are tender and can be easily pierced with a fork but are not browning.
-
5
While the potatoes cook, crack the eggs into a large mixing bowl. Whisk gently with the remaining salt and pepper until just combined—do not over-whisk to avoid creating too many bubbles.
-
6
Once the potatoes are tender, place a colander over a heat-proof bowl and drain the potatoes and onions. Reserve the flavored olive oil for future use.
-
7
Immediately add the hot potato and onion mixture into the beaten eggs. Press down gently so the eggs cover the potatoes. Let this mixture sit for 15 minutes; this 'resting' step allows the potatoes to absorb the egg and creates the classic texture.
-
8
Wipe the skillet clean and add 1 tablespoon of the reserved potato-infused oil. Heat over medium-high heat until the pan is very hot.
-
9
Pour the egg and potato mixture into the skillet, spreading it evenly. Cook for 1 minute, then reduce the heat to medium-low. Run a spatula around the edges to loosen the tortilla and shape the sides.
-
10
Cook for about 4-5 minutes until the edges are set and the center is still slightly runny.
-
11
The Flip: Place a flat plate (larger than the skillet) over the pan. In one confident, swift motion, invert the pan so the tortilla lands on the plate. Be careful of any hot oil drips.
-
12
Slide the tortilla back into the skillet, uncooked side down. Use your spatula to tuck the edges under, creating a beautiful rounded 'puck' shape.
-
13
Cook for an additional 3-4 minutes. For a traditional 'juicy' center (jugosa), remove earlier; for a firm tortilla, cook a minute longer.
-
14
Slide the finished tortilla onto a clean serving plate and let it rest for at least 10-15 minutes before slicing. This allows the internal temperature to stabilize.
💡 Chef's Tips
Use high-quality Extra Virgin Olive Oil; it provides the primary flavor profile of the dish. Do not skip the 15-minute soak of potatoes in the egg; this is the secret to a cohesive, creamy texture. When flipping, ensure your plate is flat and has no rim that could catch the edge of the tortilla. Avoid browning the potatoes during the poaching phase; they should be pale, soft, and buttery. Store leftover oil in the fridge; it is incredible for frying eggs or sautéing vegetables later.
🍽️ Serving Suggestions
Serve at room temperature, which is how it is traditionally enjoyed in Spanish homes. Pair with a dollop of homemade garlic aioli and a few spicy Guindilla peppers. Enjoy with a chilled glass of dry Sherry (Manzanilla) or a crisp Spanish Albariño. Serve as a 'Pincho' (small wedge) on top of a slice of crusty bread for an authentic tapa. Accompany with a simple salad of sliced tomatoes, sea salt, and a drizzle of olive oil.