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Spanish omelette, tortilla de patatas

Spanish Omelette (Tortilla de Patatas)

Spain’s popular potato omelette.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Dinner, Lunch
Cuisine Spanish

Equipment

  • 24 cm skillet (about 9½ inches)

Ingredients
  

  • 750 g potatoes weighed before peeling (about 1 lb. 10 oz.)
  • 8 eggs medium or large
  • 300 ml olive oil about 1¼ cups
  • Salt

Instructions
 

  • Peel the potatoes. Pat them dry with a paper towel.
    Making Spanish omelette, step 1
  • Cut them into thin slices with a sharp knife, and season with salt.
    In Spain, I learned to cut them into slightly wedge-shaped slices, angling the knife a little from the edge toward the center of the potato. This gives them more structure in the tortilla.
    Making Spanish omelette, step 2
  • Heat the olive oil in a skillet.
    Making Spanish omelette, step 3
  • When bubbles appear around a potato slice dropped into the oil, add the remaining potatoes. Leave behind any liquid they’ve released because of the salt; you don’t need it. Cook over high heat for about 10 minutes.
    The texture of the potatoes is a matter of taste, although Spaniards generally don’t cook them until crisp.
    Making Spanish omelette, step 4
  • While the potatoes are cooking, season the eggs with salt and beat them.
    Making Spanish omelette, step 5
  • Transfer the potatoes to a separate bowl, and pour the oil out of the skillet.
    You won’t need most of the oil again for this recipe, but you can reuse it.
    Making Spanish omelette, step 6
  • Pour the beaten eggs over the potatoes, and mix gently.
    Making Spanish omelette, step 7
  • Return the skillet to medium heat, and add a few tablespoons of the reserved oil. Pour in the egg-and-potato mixture.
    Making Spanish omelette, step 8
  • During the first minute, stir it a few times to help the tortilla hold its shape and give the center a softer, gently set texture.
    Making Spanish omelette, step 9
  • Cook over medium heat for about 10 minutes. When the bottom is completely set and the top has a soft, jelly-like consistency, place a plate over the skillet and flip it.
    This is the hardest step and takes a little experience and courage. Hold the plate firmly against the skillet, and flip it with one quick, confident movement. If it’s too hot, use oven mitts.
    Making Spanish omelette, step 10
  • Add 1–2 tablespoons (15–30 ml) of the reserved oil to the skillet, and slide the tortilla off the plate and back into the skillet, now with the uncooked side facing down.
    Making Spanish omelette, step 11
  • Cook for a few more minutes, depending on your preference. Turn it out onto a plate to serve.
    In Spain, many people like the center of their tortilla slightly runny, while others prefer it more thoroughly cooked. Adjust the cooking time on both sides accordingly. If you’re eating it cold or taking it with you, it’s best to cook it all the way through.
    Tortilla de patatas viewed from above
Keyword classic, Original, vegetarian
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