Tortilla de patata
(Potato Omelet, Tortilla Española, Spanish Omelet)
Introduced in 1817, folklore says that tortilla de patata was created by general Tomás de Zumalacárregui in order to feed his hungry army, as food supplies were scarce at the time. The key ingredients used in the dish are thinly sliced potatoes and eggs, so it is basically a very thick potato omelette that resembles a frittata when finished.
There are some regional variations that include chorizo sausage, zucchini, green bell peppers, or mushrooms, but regardless of the variations, it is often served in tapas bars, sliced or cut into small cubes and wedges, when it's called pincho de tortilla.
Tortilla de patata crumbles easily if it's too hot, so it's best to let it cool down and pair it with a glass of bold red wine.
Part of
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Pairing tips
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Recipe variations
Tortilla de Patata
READY IN 1h 15minThis recipe gives instructions on how to prepare a traditional tortilla de patata that is made with just potatoes, eggs, salt, and olive oil.
Tortilla de Patata with Onions
READY IN 1hThis recipe is adapted from www.spain.info, a promotional website of the Spanish government. The basic traditional recipe is enriched with onions, which makes for a juicy tortilla de patata, and is a very common practice in Spain.
Stuffed Tortilla de Patata
READY IN 1h 10minThis recipe gives instructions on preparing a stuffed tortilla de patata, a very popular variant of tortilla de patata. In this case, it's stuffed with ham and Emmental cheese.
Tortilla de patata Authentic recipe
This recipe gives instructions on how to prepare a traditional tortilla de patata that is made with just potatoes, eggs, salt, and olive oil.
WHERE TO EAT The best Tortilla de patata in the world (according to food experts)
