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This classic Spanish Potato Tortilla (aka Tortilla de Patatas or Torta Espanola) is a lightened-up version made with thinly sliced potatoes, caramelized onions, eggs, and olive oil that can be served for tapas, breakfast, lunch or dinner. #spanishtortilla #tortilladepatatas #tortaespanola

Spanish Potato Tortilla (Tortilla de Patatas)

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: main, appetizer,
  • Method: stovetop
  • Cuisine: spanish
  • Diet: Vegetarian

Description

This classic Spanish Potato Tortilla (aka Tortilla de Patatas or Torta Espanola) is a lightened-up version made with thinly sliced potatoes, caramelized onions, eggs, and olive oil that can be served for tapas, breakfast, lunch or dinner.


Ingredients

  • 11 1/4 lbs (500 grams, about 34 medium potatoes- size of a tennis ball)
  • 1 yellow or white onion (300 grams) 
  • 4 large eggs
  • 3 tbsp olive oil
  • 3/4 teaspoon salt, divided

Instructions

Preheat the oven to 425ºF (200-220ºC)

Slice the onions in half, remove the outer layer and thinly slice into half-moons. Place in a medium-sized baking tray, add 1 tbsp olive oil and ½ tsp salt and mix well until onions are coated. Bake for 15-20 mins, or until just tender, mixing them halfway through.

Meanwhile, peel (see notes) and slice the potatoes in half, lengthwise. Thinly slice each half into half moons , no need to be precise here.

Once the onions are tender, add the potatoes to the tray, along with 1 more tbsp of olive oil. Mix well and bake for another 15-20 mins, or until the potatoes are soft. Cool, 5-10 minutes. 

Lightly whisk the eggs in a big bowl, add the soft potatoes and mix. Stir in ½ teaspoon more salt. Let the mixture sit for a couple of minutes, while you heat up the pan.

Choose a non-stick pan, about 22-25cm (8.5-10 inches) wide. Set it to medium heat and add 1 tbsp olive oil.

This is the tricky step, we don’t want the tortilla to under- or overcook! Attention is key here. If your pan is slightly wider that’s OK too, the tortilla will be a little thinner and take less time to cook.

When the pan is hot, set the heat to low. Pour the mixture into it, this will only take a few mins. Use a flexible spatula to check if the sides are cooked. Similar to pancakes, we want to wait until the edges are cooked before flipping. The exact time will depend on the pan and stove.

Once you’re able to slide the spatula along the side of the tortilla, and the underneath looks golden, place a flat plate on top of the pan. Check that it doesn’t easily slide when you place it on top, otherwise flipping the pan might be a little more difficult (and messy!).

Use your weak hand to hold the pan handle and use your dominant hand to press the plate against the pan – then flip the omelette onto the plate. If you’re using a small plate, wrap a kitchen towel around the hand that is holding the pan handle.

Return the pan to the stove, carefully slide the half-cooked tortilla back into the pan. Let it fry for 2-4 mins (you can lower the heat too if you feel it’s too hot) until underside looks deeply golden. 

Turn off the heat, place a clean plate on top of the pan and flip the tortilla on it, like you did before. 

Listo! You have a Spanish tortilla in your hands.

 

Notes

  • To make a vegan version of tortilla, substitute the eggs for garbanzo bean flour + water batter. For each egg, mix 1 tbsp gram flour + 2 tbsp water, approx. The consistency should be similar to whisked egg, slightly thicker.
  • Enjoy warm and freshly fried, or room temp.  Store in the fridge for up to 3 days. After that, you can eat it cold straight from the fridge (very tasty too) or reheat it in the microwave until it’s room temperature.

Notes

I didn’t peel our thin skin potatoes ( Yukon Golds) and it turned out fine!

Sources

Keywords: spanish tortilla, potato tortilla, spanish potato tortilla, Tortilla de Patatas, tortilla española,

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