Spanish Potato and Egg Omelette — Tortilla de Patatas
Madrid-style Spanish potato omelette with slow-cooked potato and onion folded into beaten egg, set in a heavy skillet to a creamy centre, served warm with crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and slice 600g potatoes into 3mm rounds and 200g onion thin. Beat 6 eggs in a large bowl with 1 tsp salt and 0.5 tsp black pepper until pale and fully combined.
Sweat
Heat 240ml olive oil in a 26cm non-stick skillet over medium-low for 1 minute. Add potato and onion in layers, sprinkle 0.5 tsp salt, cook 14 minutes until tender and pale gold but not crisped.
Build
Drain potato and onion well, reserving 2 tbsp oil. Fold warm potato mixture into beaten eggs and rest 2 minutes so eggs absorb into potato layers.
Finish
Return reserved 2 tbsp oil to skillet over medium-high for 30 seconds. Pour in egg-potato mix, lower to medium-low, cook 5 minutes until edges set and centre wobbles slightly.
Crisp and plate
Slide tortilla onto a plate, invert skillet over top, flip together, cook second side 90 seconds until just set. Rest 2 minutes, serve in wedges with toasted country bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.