Tortilla de Patatas
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Calories
199 kcal
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Course
Side Dish, Main Course
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Cuisine
Spanish
Tortilla de Patatas
Description
This Tortilla de Patatas recipe uses peeled, thinly sliced Yukon Gold potatoes and onions cooked in a generous amount of extra virgin olive oil over medium heat, maintaining a gentle boil until the potatoes are just tender but not overcooked. After draining the oil and seasoning, the potato and onion mixture is combined with beaten eggs seasoned with sea salt and cooked in a non-stick skillet. The omelette is cooked on high heat briefly, then reduced to medium-low to cook through while forming a tender, cohesive structure.
The final tortilla has a slightly firm edge with a soft center consisting of layered potatoes and onions bound by silky egg. Cooking carefully to avoid overcooking preserves texture and allows the flavors of olive oil and sea salt to shine through.
Tortilla de Patatas can be enjoyed warm, cold, or at room temperature, making it suitable for various serving occasions, from tapas to a light meal. Leftovers should be stored covered in the refrigerator.
Ingredients
- 2 ½ cups extra virgin olive oil
- 3 potato about 2 lbs), peeled and thinly sliced (about 1/4 inch thick, medium Yukon Gold
- 1 yellow onion or white onion
- 6 egg beaten
- 2 teaspoons sea salt divided, crushed
Instructions
- Add olive oil to a large skillet over medium heat.
- Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 1/2 teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don’t overcook.
- Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
- Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
- Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
- Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.
- Once it starts to firm up around the edges and in the center (although it will still be a little runny on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
- At this point, the cooked side of the tortilla de patatas should be facing up.
- Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
- Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It’s done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
- Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.
Notes
- This dish can be enjoyed warm, cold, or at room temperature, suitable for different meal settings.
- Store leftovers covered in the refrigerator to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 847mg | 35% |
| Potassium | 439mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 54mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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