Tortilla de patatas, a classic Spanish omelette can be served hot or cold, and is suitable to be served all day long for breakfast, lunch, a snack or for dinner. Traditionally it is made with eggs, potatoes, onion and some herbs, but is also a great way to use up leftover vegetables.
Only a few ingredients and a little technique are needed to prepare this national dish. Often served as an appetiser or tapa, it can be found in small bars and high-end restaurants. The perfect tortilla should be moist, hearty, and have lots of flavour.
This dish can be made in advance as it keeps well in the fridge. Our recipe serves 2-4 people for dinner but amounts can easily be increased to make a larger one.
Yukon potatoes are the best choice for a Spanish omelette, but if unavailable any other firm potato variety will work.
Also check our other egg recipes.
Tortilla de Patatas
- Peel and cut the parboiled potato into thick slices.
- Heat a large amount of olive oil in a pan and sauté the onion over medium heat.
- Add the potato slices and chorizo and cook together until the potatoes are soft.
- In a bowl, beat the eggs with a pinch of salt, ground white pepper, spring onions and 1 tbsp of olive oil until foamy.
- Pour the eggs over the potatoes, stir gently to combine and cook the first side for 3-4 minutes with a fitted lid on top until the bottom gets golden brown.
- Put a plate on top of the pan, hold it firmly and flip quickly. Slide the omelette back into the pan and cook the second side for 2-3 minutes for a soft tortilla.
- Serve the tortilla hot or cold.
- Choose a waxy, firm potato variety.