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Tortillas Medium

Recipe of Potato tortilla

The potato tortilla, also known as Spanish omelette, is one of the most emblematic dishes of Spanish gastronomy. It is a simple and economical recipe made with few ingredients: eggs, potatoes, onion, salt, and extra virgin olive oil. Its origins date back to the 19th century, and since then it has become a classic served as a tapa, appetizer, or main course, both cold and hot.

This tortilla is ideal for any occasion: a hearty breakfast, a light dinner, a picnic, or even as a filling for sandwiches. Its juicy texture on the inside and lightly golden on the outside makes it irresistible. Moreover, it admits many variations: with or without onion, more set or juicier, and even with added ingredients like peppers, chorizo, or cheese.

The key to a good tortilla lies in slowly frying the potatoes and onion in plenty of oil, and in the setting point of the eggs. With this step-by-step recipe, you will achieve a perfect tortilla that will surprise everyone at home.

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Recipe of Potato tortilla
Image generated with AI

Prep

20 min

Cook

15 min

Servings

2

Calories

250 kcal

Ingredients

Directions

  1. 1

    Peel and wash the potatoes, cut them into thin slices just like the onion.

  2. 2

    Put both things in a pan and cover with extra virgin olive oil, let them cook over medium low heat until they start to brown.

  3. 3

    Take them out of the pan and drain well.

  4. 4

    Put in a large bowl, separately beat the eggs and add them to the potatoes and onions, add a little salt and mix. Let them mix well for a couple of minutes.

  5. 5

    Put a couple of tablespoons of extra virgin olive oil in the pan and pour everything.

  6. 6

    At first we break it up a little bit, as if we were going to make a scramble, then we shape it around the edges.

  7. 7

    When we see that it has already curdled from the bottom, we put a plate or a lid on top of the pan and turn it around quickly.

  8. 8

    Put the pan back on the fire and slide the tortilla from the plate to the pan.

  9. 9

    We leave a few more minutes (2 or 3 if you like more curd, less if you like it juicy) for it to finish cooking and we have our potato omelet ready.

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