The Authentic Spanish Tortilla de Patatas Potato Omelette

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 2 large yukon gold potatoes and rinse them under cold running water.

Pat the peeled potatoes dry with a dish cloth.

Cut each potato into 4 evenly sized quarters, then cut each quarter into 3 evenly sized pieces to thinly slice the potato.

Add the sliced potatoes into a bowl as you cut them to avoid overcrowding the cutting board.

Crack 6 large organic eggs into a large bowl and season with sea salt and freshly cracked black pepper.

Mix the eggs together until well combined.

Reserve 1/3 cup of extra virgin olive oil.

Heat a nonstick frying pan over medium heat and add 1/3 cup of extra virgin olive oil.

After 2 minutes, add the sliced potatoes into the pan and stir them around in the oil, ensuring they are well coated.

Stir the potatoes occasionally, about every other minute, for about 15 minutes.

Season the potatoes with a generous portion of sea salt and a little freshly cracked black pepper, mixing to evenly distribute the seasonings.

After frying the potatoes for 25 to 26 minutes, check for doneness and adjust seasoning if necessary.

Remove the potatoes from heat and transfer them into the bowl with the eggs, mixing until well combined.

Using the same pan, lower the heat and add the potato and egg mixture.

Cook on low heat, loosening the eggs from the outer edges with a spatula to prevent sticking.

After about 4 minutes, flip the tortilla using a plate that’s larger than the pan, then slide it back into the pan to cook the other side for an additional 4 minutes.

Compact the tortilla edges with a spatula to achieve a classic rounded edge while cooking.

After a total cooking time of 8 minutes (4 minutes per side), remove the tortilla from heat and transfer it to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens