📝 About This Recipe
Transport yourself to the sun-drenched tapas bars of Madrid with this authentic Tortilla de Patatas. This iconic Spanish dish relies on the humble magic of just three main ingredients—potatoes, eggs, and olive oil—transformed into a thick, custardy omelet that is both comforting and sophisticated. Whether served warm for brunch or at room temperature as a snack, its velvety texture and rich, savory depth make it an undisputed classic of Mediterranean soul food.
🥗 Ingredients
The Foundation
- 1.5 pounds Yukon Gold or Kennebec potatoes (peeled, halved lengthwise, and sliced into 1/8-inch thick semi-circles)
- 1 medium Yellow onion (thinly sliced into half-moons)
- 2 cups Extra virgin olive oil (high quality Spanish oil preferred for poaching)
The Bind
- 6-7 pieces Large eggs (at room temperature)
- 1.5 teaspoons Kosher salt (divided use)
- 1/4 teaspoon Black pepper (freshly cracked)
Garnish & Finishing
- 1 pinch Flaky sea salt (for finishing)
- 1 tablespoon Fresh parsley (finely chopped for color)
- 1/4 cup Allioli (Garlic Mayo) (optional, for serving on the side)
👨🍳 Instructions
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1
Prepare your potatoes and onions. Ensure the potato slices are uniform in thickness (about 1/8 inch) so they cook evenly. Pat them dry with a paper towel to remove excess moisture.
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2
In a 9 or 10-inch heavy-bottomed non-stick skillet, heat the olive oil over medium heat. You want enough oil to almost submerge the potatoes.
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3
Carefully add the potatoes and onions to the oil. The oil should bubble gently; we are poaching the potatoes in oil, not deep-frying them until crispy. Adjust heat to medium-low.
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4
Cook the potato and onion mixture for 15-20 minutes, stirring occasionally with a slotted spoon. They are done when the potatoes are fork-tender and the onions are translucent, but neither should be browned.
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5
While the potatoes cook, crack the eggs into a large mixing bowl. Add 1 teaspoon of salt and the black pepper. Whisk vigorously until the eggs are uniform and slightly frothy.
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6
Once the potatoes are tender, place a colander over a heat-proof bowl and drain the potatoes and onions, reserving the flavorful oil for future use.
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7
Immediately add the hot potatoes and onions to the beaten eggs. Press down slightly so they are fully submerged. Let this mixture sit for 10-15 minutes; this 'soaking' step is the secret to a creamy, cohesive tortilla.
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8
Wipe out the skillet used earlier and add 1-2 tablespoons of the reserved potato-infused oil. Heat over medium-high heat until the oil is shimmering.
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9
Pour the egg and potato mixture into the hot pan. Spread it out evenly with a spatula. Lower the heat to medium-low immediately.
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10
Cook for about 5-6 minutes. Use a spatula to gently run around the edges of the tortilla to ensure it isn't sticking and to tuck the edges in, creating a rounded shape.
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11
The 'Flip': When the edges are set and the center is no longer liquid but still moist, place a large flat plate (larger than the skillet) over the pan. In one swift, confident motion, invert the pan so the tortilla lands on the plate.
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12
Slide the tortilla back into the skillet, uncooked side down. Use your spatula to tuck the edges under again to maintain that classic puck shape.
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13
Cook the second side for 3-4 minutes. For a traditional 'jugosa' (juicy) center, do not overcook. The tortilla should feel slightly springy to the touch.
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14
Slide the finished tortilla onto a clean serving plate. Let it rest for at least 10 minutes before slicing. This allows the internal heat to finish the set and makes for cleaner slices.
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15
Garnish with a sprinkle of flaky sea salt and fresh parsley. Slice into wedges or cubes and serve.
💡 Chef's Tips
Use high-quality extra virgin olive oil; it acts as a flavoring agent, not just a cooking medium. Don't skip the soaking step! Letting the hot potatoes sit in the eggs creates the signature custardy texture. Confidence is key during the flip—do it over the sink the first time if you are nervous. Avoid overcooking; a perfect tortilla should be slightly moist in the very center, never dry or rubbery. For a variation, add chorizo or sautéed peppers, though purists insist on just potatoes and onions.
🍽️ Serving Suggestions
Serve at room temperature with a side of homemade allioli (garlic mayonnaise). Pair with a crisp glass of Spanish Cava or a cold Gazpacho for a refreshing brunch. Accompany with crusty Pan con Tomate (bread rubbed with tomato and garlic). Serve as 'Pinchos' by cutting into small cubes and skewering with an olive and a pickled guindilla pepper. A simple side salad of arugula with a lemon vinaigrette cuts through the richness beautifully.