Tortilla de Patatas – Spanish Potato Omelette
The potatoes are not fried: they are confited in plenty of olive oil over medium heat. They have to soften without taking colour — browned potato gives a dry tortilla.
Then the mixture rests for ten minutes before it goes into the pan. In that time the egg soaks into the potato; without the pause they stay two separate things inside a round shape.
Turning it with a plate calls for a quick, decided movement. Hesitating is the only way to get it wrong.
Ingredients
- 600 g potatoes
- 1 large onion
- 6 eggs
- Extra virgin olive oil, as needed
- Salt, to taste
- Freshly ground black pepper (optional)
Method
- 1
First, peel and wash the potatoes. Cut them into cubes or not-too-thick slices. Cut the onion into fine strips.
- 2
Put a large pan over medium heat with plenty of olive oil. Add the potatoes and cook them until tender without letting them take colour — they have to confit, not fry. Halfway through, add the onion.
- 3
Meanwhile, beat the eggs in a large bowl and season them.
- 4
When the potatoes and onion are tender, drain them well of the oil and add them to the bowl with the eggs. Mix carefully and let the mixture rest for 10 minutes: in that time the egg soaks into the potato. Without the pause they stay two separate things inside a round shape.
- 5
Heat a splash of the oil you used in a non-stick pan of about 24 cm. Tip in the whole mixture and spread it evenly.
- 6
Cook over medium-low heat for about 5-7 minutes. With a spatula, work the edges loose and shape it into a round.
- 7
Now the key moment: the turn. Cover the pan with a large plate and, with a quick, confident movement, turn it over. Slide the tortilla back into the pan to cook on the other side.
- 8
Cook for another 3-5 minutes, depending on how runny you like it inside. Slide it onto a plate and let it rest for a few minutes before serving. It is excellent warm or at room temperature.