How to Make Tortilla de Patatas (Spanish Omelette Recipe): Easy and Cheap

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.

Finely slice the onions from top to bottom, avoiding small dice.

Use white onions instead of red for better appearance in the tortilla.

Peel the potatoes and slice them thinly.

Place the sliced potatoes in a dish with a bit of water to prevent oxidation while cutting the rest.

Once ready, remove the potatoes from the water and dry them.

Heat grape seed oil in a skillet, using a pan that isn't too large to maintain height for the tortilla.

Add the onions to the skillet and cook until translucent, but do not fully cook them.

Add the sliced potatoes to the skillet with the onions, ensuring they do not burn.

Cover the skillet to cook the potatoes faster, though it's noted that this is not traditional in Spain.

Cook the potatoes until they can be easily broken with a spatula, then turn off the heat and let them cool to avoid cooking the eggs.

In a mixing bowl, whisk 6 eggs and season with salt and pepper.

Once the potatoes are cooled, use a slotted spatula to transfer them into the egg mixture, leaving excess oil in the skillet.

Gently mix the potatoes with the eggs, breaking some of the potatoes if desired.

Ensure the remaining oil in the skillet is hot before pouring in the potato and egg mixture.

Use a spatula to ensure the mixture doesn't stick to the skillet while cooking.

Place a plate over the skillet, press down on one side, and quickly flip the tortilla onto the plate.

Carefully return the tortilla to the skillet to cook the other side for about 2 to 3 minutes, adjusting time based on desired doneness.

Remove the tortilla from the skillet and let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens