Country-Style Spanish Potato Omelette ¨Tortilla de Patatas¨ 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.

Rinse 2 medium Yukon Gold potatoes under cold running water and scrub them clean, leaving the skins on.

Pat the potatoes dry with paper towels and cut them into small pieces: cut each potato in half, then each half into quarters, and chop them into quarter-inch thick slices.

Transfer the potato slices into a large bowl as you cut them to avoid overcrowding the cutting board.

Remove 1 to 2 outer layers from 1 large onion, then thinly slice the onion.

Twist 4 cloves of garlic to remove the skin and finely mince them.

Cut 1 red bell pepper into strips that are between 1.5 to 2 inches long and a quarter inch thick.

Crack 6 organic eggs into a large bowl, season with sea salt and freshly cracked black pepper, and whisk until perfectly combined.

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

After 1 minute, add the sliced bell pepper and onion to the pan, mixing continuously to prevent burning.

After about 3 minutes, when the onions are translucent, add the potato pieces and mix everything together, ensuring the potatoes are coated in olive oil.

After about 15 minutes, check the potatoes by piercing one with a toothpick; if it goes in easily, they are done.

Add the minced garlic and 1/2 teaspoon of sweet smoked Spanish paprika to the pan, season with salt and pepper, and gently mix everything together.

Remove the pan from heat and transfer the mixture into the bowl with the eggs, mixing until combined.

Using the same pan, heat it over low to low-medium heat and add the potato and egg mixture.

After 2 to 3 minutes, run a spatula around the edges of the tortilla to ensure it’s not sticking to the pan.

After 4 to 5 minutes, flip the tortilla using a plate larger than the pan, then slide the uncooked part back into the pan.

Compact the tortilla towards the center with a spatula to give it a rounded edge.

After another 4 to 5 minutes of cooking, remove the tortilla from the heat and slide it onto a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens