Spanish Omelette Recipe - Tortilla de Patatas

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 3 large potatoes and cut them in half, then slice them thinly.

Heat 1.5 cups of olive oil in a large skillet over medium heat.

Fry the sliced potatoes for 3-4 minutes.

Meanwhile, cut 1 onion and cook it in the skillet, stirring occasionally, for 10-15 minutes until the potatoes are tender.

Drain the potatoes and let them cool slightly, reserving the oil.

In a bowl, whisk 6 eggs and season with salt to taste.

Mix the cooled potatoes into the egg mixture and let it sit for 20-30 minutes.

In the same skillet, add 2 tablespoons of olive oil and cook the mixture over medium heat for 6-8 minutes.

Carefully flip the tortilla and cook for an additional 2-3 minutes.

If you prefer a firmer omelette, cook for an additional 2-3 minutes after flipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens