Best Tortilla de Patatas Recipe with Alex Fargas

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.

Cut the onion very thin and long in julienne.

Cut the potatoes into small but a little bit thick pieces.

Count around 2 eggs per person, today using 6 eggs.

Beat the eggs with a fork until mixed properly and let them sit at room temperature.

Heat a generous amount of extra virgin olive oil in a skillet.

Add the sliced onion to the oil and season with a little bit of salt to help release the water and caramelize the onion.

After the onion is cooked, add the potatoes to the skillet and lower the heat.

Cook the potatoes and onion for around 20 minutes, stirring occasionally.

Once cooked, strain the excess oil from the potatoes and onion.

Mix the hot potatoes and onion with the egg mixture and add a little bit of salt.

Heat a non-sticky pan with generous olive oil until hot.

Pour the potato, onion, and egg mixture into the pan and let it cook on medium-high heat.

Use a spatula to control the cooking of the eggs, letting it sit until the edges start to cook.

Check the color of the omelette; it should be golden brown on the outside.

Find a plate to flip the omelette, ensuring it is the same size as the pan.

Add more olive oil to the pan before flipping the omelette.

Cook the other side until golden, adjusting the heat if necessary for desired doneness.

Let it sit for 30 seconds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens