Authentic Tortilla de Patata Recipe
Extremadura, Spain
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Introduction & history
The traditional tortilla de patata is made with just potatoes, egg, olive oil, and salt. However, the version that also includes onion is even more popular than the traditional version. The potatoes are cut into slices or small cubes and poached in olive oil, then mixed with beaten eggs seasoned with salt. The egg and potato mixture is then poured into a skillet and slow-cooked on both sides. Additional ingredients may be included, such as Serrano ham, mushrooms, peppers, and so forth, and many regional variations exist. Tortilla de patata is usually served with bread and aioli sauce, but it’s also served as a tapa or used to make sandwiches.
Pair with
Cooking tips
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potatoes
Varieties recommended for making tortilla de patata are Monalisa, Red Pontiac, Rudolph, and Kennebec. The potatoes should be cut into either very thin slices, regular or irregular ones, or into small cubes. If they are wet, you need to dry them well before adding them to the hot oil, or the oil will splatter all over you. The potatoes should be poached in lots of oil over low to medium-low heat until ... Read more -
oil
The traditional choice is olive oil, extra virgin olive oil to be precise, but some claim its flavor is too much, which is why sunflower oil is often used instead. -
eggs
Use free-range eggs and do not whisk them to incorporate air but only to break the yolks and whites. Also, the eggs should be at room temperature, which should help the ingredients better blend together. -
amounts
The general rule of thumb is that you need 10-12 eggs per half a kilo (1 lb) of potatoes. If you’d like to serve the tortilla as a snack or take it on a picnic, use a bit more potatoes to get a more stiff consistency. -
method
Once you’ve poached the potatoes, leave them to cool a bit before you combine them with the eggs and other ingredients. Also, once you’ve combined all the ingredients, let them sit a bit, so they blend well together. Another thing is the consistency of tortilla, which depends on how long you cook it — the longer it cooks, the less juicy the insides will be. When cooking the tortilla, do so over low ... Read more -
equipment
Using a nonstick skillet is recommended so the omelet doesn’t stick. Also, use a large skillet so you can fit all the ingredients. The bigger the skillet, the thinner the tortilla and the less cooking time it needs. -
serving
Tortilla de patata is usually served warm, with bread and aioli sauce. However, if served as a tapa or in sandwiches, it’s served cold.
Recipe variations
Tortilla de Patata with Onions
PREP 20min
COOK 40min
READY IN 1h
This 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.
Ingredients
4 medium potatoes
4-5 eggs
1 medium onion
250 ml (1 cup) olive oil
salt, to taste
Preparation
Peel, wash, and pat dry the potatoes. Cut the potatoes into very thin slices.
Add the olive oil to a deep skillet and heat it over medium-high heat. Once the oil is hot, add the potatoes and cook, often stirring, for about 10 minutes.
Clean and finely chop the onion. Add the onion to the potatoes and cook until softened and golden.
Once the potatoes and onions are fork-tender, drain them and reserve the oil.
Add the eggs to a large bowl and beat them until broken and blended, then season with salt.
Add the potatoes and the onions to the eggs.
Add a bit of the reserved oil to a nonstick skillet and heat until hot. Add the egg, potato, and onion mixture to the skillet and lower the temperature to medium-low. Cover the skillet and cook for 5-10 minutes.
Turn the tortilla with the help of a lid or a plate. Return the tortilla to the skillet to cook on the other side.
Serve on a round plate, either warm or cold.
Other Variations
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