February 9, 2019

Tortilla de Patatas

Recipe: Tortilla de Patatas

(Spanish Potato and Onion Omelette)
Serves 2 to 4| Prep Time 1/4 hour | Resting Time 10 minutes | Cooking Time 45 minutes total


  • 250 grams potatoes (preferably Yukon Gold)
  • 4 large eggs
  • 1 small yellow onion
  • Canola oil (to fill a heavy pot)
  • 2 teaspoons salt


  1. Cut the potatoes in half on the long side. If the potato is particularly large cut into quarters.
  2. Cut 1/8 inch slices. If not using right away place in a bowl with water and a squeeze of lemon, to prevent the potatoes from oxidizing.
  3. Fill 3/4 of a heavy pot with canola oil (it is very important to leave at least 1/4 of an inch at the top to prevent spilling).
  4. Bring to 210 F. Once the oil is at temperature cook the potatoes in batches, if necessary. The goal is to obtain a very tender potato that still holds its shape.
  5. Meanwhile dice your onions pretty small, and sweat at very low heat, with a pinch of salt, until fully cooked, soft and translucent.
  6. When the potatoes are ready strain them, and place in a large bowl.
  7. Crack the eggs into a large bowl and stir with a fork to combine the yolk and the egg white.
  8. Mix in the cooked onions.
  9. Stir the salt into the egg and onion mixture and combine well until well mixed.
  10. Pour the potatoes into the egg mixture and fold using a flexible spatula, being careful to preserve the shape of the potatoes. Every surface of the potatoes should be well coated with egg.
  11. Oil a 9 inch non-stick pan and heat to the smoking point. The goal is to form an instant crust when we pour the tortilla mixture.
  12. Pour the tortilla mixture into the pan, shaking vigorously at the beginning and use a spatula to make sure the top surface is flat.
  13. Place in the oven for about 20 minutes. The eggs should have cooked and the tortilla feel firm to the touch.
  14. Carefully remove from the oven, making sure to use a mitten, and shake vigorously to make sure the tortilla is not stuck.
  15. Cover the pan with a large dish and using one hand on top of the plate and the other on the pan handle invert quickly letting the tortilla fall into the plate.
  16. Allow to cool slightly, allowing the eggs to set even more.
  17. Cut into wedges and serve.


Tortilla de patatas is everywhere in Spain. A versatile food that can be eaten warm or cold, it is served as part of a tapas menu or as a meal in itself.

There are many ways to prepare it.

In Spain, where eggs are of very good quality, it is served sometimes really thin with a very loose and runny interior.

The most difficult part of making a good tortilla is to flip it, as this is done when the eggs are still very loose.

We explain here a foolproof method, starting the tortilla on a stovetop and finishing it in the oven, which yields a beautiful golden crust with very little effort – an almost no chance for failure.

Learn to make this and much more during our cooking class :

A Trip to Spain