How to Make Tortilla de Patatas (Spanish Omelette)

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.

Wash the potatoes and leave the skin on.

Chop the onions and potatoes into small chunks.

Heat extra virgin olive oil in a large skillet over medium heat.

Add the chopped onions to the skillet and cook until softened.

Once the onions have cooked down, add the chopped potatoes to the skillet.

Cover the skillet with a lid to help cook the potatoes faster and reduce sticking.

Cook the potatoes and onions until they are nice and soft, stirring occasionally.

In a separate bowl, crack 6 eggs and season with pink himalayan salt, then whisk together with a fork.

Once the potatoes and onions are ready, dump the mixture into the bowl with the eggs.

Return the potato and egg mixture back into the skillet and cook until the bottom is set.

Check if the tortilla is ready to flip; if it sticks, use a wooden spatula to loosen it.

To flip the tortilla, slide it onto a plate, then invert the skillet over the plate and flip it over.

Continue cooking the other side of the tortilla until it is done.

Serve the tortilla warm or at room temperature, or enjoy it cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens