How to Make Tortilla de Patatas - Cooking with International Programs at CSU

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.

Peel the potatoes and place them in a bowl of water.

Add about 3/4 cup of olive oil to a large skillet and heat it on medium heat until hot.

To check if the olive oil is hot, place a potato in the oil.

Add the sliced potatoes to the hot oil and stir occasionally while cooking.

Add a lot of salt to the potatoes while they cook, tasting to ensure enough coverage.

Cut the onions and add them to the skillet when the potatoes are halfway cooked, mixing well.

Crack about 5 eggs into a bowl, adding salt, and whisk them together.

Once the potatoes are cooked (about 20-25 minutes), take them out and mix them with the eggs, letting them absorb for a few minutes.

Add a teaspoon of olive oil to the skillet and return the potato and egg mixture, spreading it evenly.

Cover the skillet and cook for about 3 minutes until the bottom is set.

Check if the bottom is golden, then carefully flip the tortilla using a plate.

Cook the other side for another 3-4 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens