How to Cook Tortilla de Patatas | Tortilla Espanola Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative.

onions

🥗Healthier: scallions

💰Cheaper: leeks

Scallions add freshness while leeks are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes provide more nutrients, while hash browns save prep time.

Heat olive oil in a large skillet over medium heat, enough to deep fry the potatoes.

Peel and slice the potatoes into small pieces.

If not cooking immediately, soak the sliced potatoes in water to prevent oxidation.

Fry the potatoes for about 10 minutes, checking after 10 minutes and cooking for a maximum of 20 minutes until soft but not brown.

Slice the onions into small pieces and fry them together with the potatoes.

Once the potatoes and onions are soft, drain the oil using a colander over a mixing bowl to catch the oil for reuse.

Let the fried potatoes and onions cool down before mixing with the eggs to prevent cooking the eggs.

In a separate bowl, crack and beat 6 eggs, adding salt to taste.

Mix the cooled potatoes and onions into the beaten eggs until combined.

Heat the skillet again and add olive oil for cooking the tortilla.

Pour the potato and egg mixture into the skillet, ensuring the bottom cooks well.

Carefully flip the tortilla using a wider plate to cook the other side.

Check if the tortilla is ready and slide it onto a serving plate.

Chop parsley (optional) and sprinkle on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens