Tortilla de Patatas; the Spanish Omelet

Recently my flatmate, Isabel (aka Isa pronounced EEsa)from Salamanca, Spain, was nice enough to teach me how to prepare an authentic Spanish Omelet. I remember when I was first introduced to tortilla, I was skeptical, as someone who is not an omelet fan at all. I should not have worried. Tortilla de patatas in undoubtedly the greatest gastronomical treasure I have come upon in Spain and I LOVE IT!!!!! Honestly while she was teaching me, Isa did most of the work...I was a little chicken about flipping over a pan of hot oil and egg. But I can proudly say I have made it on my own since then and it got an A+ from my Spanish friends.

Try it. It is delicious.

Ingredients for a Simple Spanish Omelet with Potato and Onion

* 4 Eggs, very well beaten
* 3 Medium-sized Golden Potatoes, peeled and sliced very thinly
* 1 Small Yellow Onion, finely diced
* 3-4 Large Pinches of Salt
* An Abundance of Quality Spanish Extra Virgin Olive Oil (about 1 cup)


Essential Tools

The size of the pan used for tortilla de patatas should match the ratio of ingredients should the cook choose to double the recipe. For this particular recipe, an 8 inch pan should produce an inch thick tortilla, though some variation is acceptable as different people have different preferences for thickness and texture. A colander or slotted spoon is also necessary, as well as a clean, large plate and a butter knife.

Spanish Tortilla de Patatas Preparation


1. Heat oil on high on stove top. When hot, lower the heat setting to medium. Fry potatoes and onions until potatoes are soft and golden, stirring occasionally to keep from sticking. If the potatoes seem to be cooking too fast and browning, immediately reduce heat.
2. Using a slotted spoon, remove potatoes and onions and discard oil, leaving a small amount in pan. Mix potatoes and onions with beaten eggs, add salt, and pour the mixture into the pan and spread it evenly. Cook on medium heat.
3. Using a butter knife, separate the edges of the tortilla from the pan occasionally, and shake from time to time to keep the omelette from sticking. When the outside edges of the tortilla seem solid, cover the pan with a plate (note: the plate should exceed the diameter of the pan!). Using extreme caution to avoid very hot ingredients, flip the pan while holding the plate in place. Once it is on the plate, slide the tortilla off the plate and back into the pan, raw side down.
4. Cooking time varies depending on preference. Some people prefer the tortilla done throughout, while others prefer a soft center. To be safe, both sides should be golden brown.
5. Flip the tortilla onto the plate once more and allow to cool slightly before serving. Cut into wedges or squares, and enjoy!



Generally, it is served as tapa. It is usually served cold, occasionally with a slice of jamon or drizzle of ali-oli sauce and a piece of bread.