Tortilla de Patatas

Name: Tortilla de Patatas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2.5 lbs Yukon Gold potatoes, thinly sliced; 1 yellow onion, thinly sliced; 1 cup extra virgin olive oil; 6 large eggs, whisked; 1 tsp fine sea salt

A classic Spanish omelet made with tender potatoes and onions gently poached in olive oil and bound with beaten eggs.

45 minMediumServes 6280 cal/serving

SpanishLunchStovetopVegetarianMediterraneanStandardHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

2.5 lbs Yukon Gold potatoes, thinly sliced
1 yellow onion, thinly sliced
1 cup extra virgin olive oil
6 large eggs, whisked
1 tsp fine sea salt

Instructions

1

Heat 1 cup extra virgin olive oil in a 10-inch skillet over medium-low heat.
2

Add 2.5 lbs thinly sliced Yukon Gold potatoes and 1 thinly sliced yellow onion, then simmer gently until tender, about 20 minutes.
3

Drain the mixture, reserving 2 tablespoons of oil, and stir the cooked vegetables into 6 whisked large eggs and 1 tsp fine sea salt.
4

Heat 1 tablespoon of reserved oil in the skillet, pour in the egg mixture, and cook for 5 minutes.
5

Invert a plate over the skillet, flip the tortilla, and cook the other side for 3 minutes.

Questions

How long does Tortilla de Patatas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tortilla de Patatas?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Setas a la Plancha side
White Bean and Roasted Pepper Salad salad
Sopa de Erizo soup
Horchata de Chufa drink

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