The Authentic Spanish Tortilla de Patatas Potato Omelette
– The Authentic Spanish Tortilla de Patatas Potato Omelette –
Is it possible to create one of the most iconic and delicious dishes with just 5 ingredients? Absolutely! I present to you the Authentic Spanish Tortilla de Patatas Potato Omelette. This potato omelette is one of Spain´s most famous dishes, enjoyed from coast to coast and made in almost every Spanish kitchen. This tortilla de patatas has an incredible flavor, it´s easy to make and done in 45 minutes. You can enjoy it for breakfast, lunch or dinner and you can eat it warm or cold. Either way, it´s always delicious.
– The Secrets to the Perfect Spanish Tortilla –
First things first, to make a great tortilla you need a good-quality nonstick fry pan. Don´t bother making a tortilla without a good nonstick fry pan, the eggs will stick and it will be a huge mess. The next thing is the ingredients, use high-quality ingredients, like organic eggs and a good extra virgin olive oil. The olive oil is what flavors the entire omelette, so make sure you use a great one. Watch the video below on How to Make The Authentic Spanish Tortilla de Patatas Potato Omelette or check out the recipe card below which you can print. Salud!
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make The Authentic Spanish Tortilla de Patatas Potato Omelette
The Authentic Spanish Tortilla de Patatas Potato Omelette
Ingredients
- 1/3 cup Apollo Mistral organic extra virgin olive oil
- 2 large yukon gold potatoes
- 6 large organic eggs
- fine sea salt
- black pepper
Instructions
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Peel 2 large yukon gold potatoes, rinse them under cold running water and pat them completely dry with a dish cloth, cut each potato into 4 evenly sized quarters, then cut each quarter into 3 evenly sized pieces and thinly slice the potatoes, crack 6 large organic eggs into a large bowl, season them with sea salt and freshly cracked black pepper and mix together until well combined
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Heat a good quality nonstick fry pan with a medium heat and add 1/3 cup extra virgin olive oil, after 2 minutes add the slices of potato and mix them around with the olive oil, mix the potatoes occasionally to ensure that they all cook evenly, after 15 minutes season the potatoes with a generous portion of sea salt and a little freshly cracked black pepper, mix together to to ensure all the seasonings are evenly divided, after cooking the potatoes for 25 to 26 minutes they should be perfectly cooked, turn off the heat and transfer the potatoes into the bowl with the beaten eggs and mix together until well combined
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Using the same pan heat it with a LOW heat (very important) and add the egg and potato mixture into the pan, using a spatula run it through the outer edges of the pan to make sure the tortilla does not stick, you can also give the pan a quick shake here and there to ensure it is not sticking, after 4 minutes place a plate that is bigger than the pan over the pan, put one hand over the plate and with the other flip the pan, slide the uncooked part of the tortilla into the pan and cook for another 4 minutes, using a spatula you want to compact the tortilla from the outer edges to give it that classic rounded edge, after a total cooking time of 8 minutes (4 minutes per side) remove the pan from the heat and transfer the tortilla de patatas into a serving dish, enjoy!
Recipe Notes
If you need any spices & seasonings to make this recipe you can purchase them through this link Shop for Spices & Seasonings.
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Delicious!! I have made it both ways. With onions and without. I love to caramelize the onions first for flavor. Thank you for your easy-to-follow recipes.
Sounds great! Thanks for the comment 🙂 Much love
This is almost exactly how my mother used to make hers, except she used russet potatoes because they were easily available, and she fried her potatoes to a very crispy golden brown. She taught me how to make tortilla, but never tasted as good as hers!
Appreciate the comment! Much love 🙂
This is the first tortilla Espanola recipe that I’ve seen without onions….yay! I can’t wait to try it, I normally use onion powder, but this seems way better.
Tortilla de patatas, which is this recipe, is without onion, tortilla Espanola is with onion 🙂 Much love!
The egg in the middle should actually be a little softer as it is shown here. It should have the consistency of a omelette or a soft scrambled egg.
I made this for the first time tonight, following the clear directions on your video. Absolutely delicious. The potatoes were like silk. Thank you!
So happy to hear that! Thanks for the comment 🙂 Much love
Do you have a link to the pan you’re using? Thank you.
I’m planning to make this. I’ve seen other recipes that use onions and some say to cook the onions separately and others cook the onions with the potatoes. Which would you recommend?
Cook the onions first for a couple of minutes and then add in the potatoes 🙂 Much love
Absolutamente deliciosa. Muchas gracias, Señor Bevia. 🇨🇦❤️🇪🇸
Muchas gracias a ti! Saludos 🙂
Am currently making this again as the first time was a huge success! Living in Spain, I feel I should be able to make this but it’s been an unmitigated disaster until now. Love watching your channel and getting real authentic tips and recipes which just taste better here in the sun. Muchas gracias/Thank you.
So happy to hear that Wendy!! Much love 🙂
I make this recipe quite often, and it is always delicious, so simple, yet very flavorful. Thanks Albert!
So happy to hear that! Thanks for the comment Eric 🙂 Much love
I made this today using cut red potatoes and added fresh baby spinach (I cooked it separately with 1 clove of diced garlic, half diced onion),mixed it all well. It came out perfect, served it to 5 people and it was gone! Tomorrow I’m making paella with chicken, clams and shrimp….I’ll let you know how it turns out. Thank you for motivating me to try your recipes in different ways than my Abuela.
Sounds great! much love 🙂
I remember my Spanish grandmother making this dish using a cast iron skillet. She was an amazing cook and this particular recipe was so flavorful. Gave you 5 Stars since, I know, yours will be delicious.
Thank you! Much love 🙂
This was sooooo delicious!!! I did half the recipe, as it was only myself eating it. I also added half a small onion. It is amazing something so simple tastes so wonderful!!
So happy to hear that! much love 🙂
Yum – even got to work in a cast iron skillet. Looking forward to trying this with more ingredients
Glad you enjoyed it 🙂 Much love
Wondering what spatula you use in this recipe?
I always add thin sliced yellow onion and the added flavor ROCKS the tortilla to a whole new level. I’ve lived in Mazarron (in provincia de Murcia) and also in Cieza also in Murcia. LOVED living there. Couldn’t understand the unripened tomatoes?
The tortilla that has onions in it is Tortilla Española, which is amazing. This version is tortilla de patatas, which is the version without onions, which is the most popular one served in most bars here in Spain 🙂 much love and stay safe!
I almost forgot. I only had a 10″ pan, so I used that to make it.
Thank you very much for this recipe and video! I followed your video and my first homemade tortilla de patatas came out delicious (mine was a bit lopsided but tasty nonetheless)! Taking a bite of it brought me back to when I lived in Madrid. <3
So happy to hear that! With practice you will get it perfect 🙂 much love
Hi there. Made this tonight…and it was delicious. I made it in a 12” non stick, but I think it needs a 10 inch or 8 inch” so the tortilla is higher?? What do you think? We lived in Spain in Sitges and the Moraira. So sad we left and moved back to the states. I love Valencia and the Mercado central is da bomb!
My size pan is 9 inches, this why your omelette came out so thin. Try using a smaller pan than the 12-inch. Valencia is a beautiful city! much love 🙂
Absolutely delicious! I have been obsessed with all things Spanish for years and this is definitely my favourite recipe – it’s so simple.
Thanks for the comment Naomi 🙂 much love!
Tortilla is Spain. Pure flavors, simply prepared, to allow those flavors to shine. We just returned from your beautiful country. I made a point of eating tortilla every single day, and they were all delicious. But, each was just a bit different, letting a glimmer of the chef shine through. It was heavenly! Now, I’ll be back to making my own.
Yeah Spanish tortilla is probably my favorite Spanish dish, so simple yet so good. And like you said, everyone kinda makes it their style. Thanks for the comment 🙂 much love
What’s your take on baking this (eg in a large cast iron pan)?
Absolutely, I actually have a recipe for that here:
https://spainonafork.wpengine.com/oven-baked-spanish-omelette/
V good
Thank you Jacqueline 🙂 much love