TORTILLA DE PATATAS – ORIGINAL SPANISH RECIPE 💥🥔🍳

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.

Peel the potatoes and chop them into cubes around 1 cm.

Place the chopped potatoes in a bowl.

Peel the onions and cut them into thin strips.

In a hot pan, drizzle in a good amount of olive oil and add the diced potatoes.

Cook the potatoes at medium heat for 5 minutes.

Add the onions to the pan and mix well.

Cover the pan with a lid and let it cook slowly for about 10 minutes.

Remove the lid and transfer the mixture into a strainer to drain off the excess oil and cool down the potatoes and onions, but do not throw away the oil.

In a bowl, season the eggs with salt and pepper.

Using a whisk, break the eggs and mix them well without beating excessively.

Add the cooled potatoes and onions to the eggs and mix generously.

Heat the pan with the reserved oil from the potatoes and onions.

Carefully settle the potato and onion mixture in the pan.

Cover the pan with a lid and cook over low heat for 16 minutes.

Check if it's time to flip the tortilla by seeing if it easily detaches from the walls of the pan, while the middle area looks a little wet.

Use a plate to help flip the tortilla carefully, avoiding burns.

Put the tortilla back into the pan and settle it with a spatula to keep its shape nice and round.

Cover it with a lid and let it cook for another 4 minutes on low heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens