How to make TORTILLA DE PATATAS (the Spanish omelette) with tips from a Spaniard!

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

onion

🥗Healthier: leeks

💰Cheaper: green onions

Leeks provide a milder flavor while green onions are more budget-friendly.

Cut the potatoes into irregular chunks.

Slice the onion into medium pieces.

Cut the bell peppers in half and remove the seeds; note that these will not go inside the omelet but will be used as a topping.

Whisk the eggs in a bowl and add a generous amount of salt and a little bit of pepper.

If short on eggs, add a little bit of milk to make the mixture softer.

Heat a generous amount of olive oil in a large skillet over high heat.

Add the sliced onion first, then add the potatoes after a moment to let the onion release water and brown.

Stir the potatoes and onions to coat them in olive oil and cover with a lid to cook quicker.

If the mixture becomes too brown and crispy, drain some excess oil.

Once the potatoes are cooked, add the egg mixture to the skillet and lower the heat to medium.

Stir the mixture gently and poke it with a spatula to ensure it cooks evenly.

Carefully flip the tortilla using a large plate to turn it over and cook the other side until done.

For the bell peppers, heat them in a separate pan with a little salt, stirring occasionally until soft and slightly browned.

Remove the peppers from the heat and place them on paper towels to absorb excess oil.

Slice the tortilla and serve it warm or cold, optionally with a spicy Brava sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens