Tortilla de Patatas (Spanish Potato Omelette) Recipe


Tortilla de Patatas (Spanish Potato Omelette) Recipe


  • 1 1/2 lbs (700 g) potatoes (preferably Yukon Gold or Russet)
  • 1 large onion
  • 1 cup (240 ml) olive oil (for frying)
  • 6 large eggs
  • Salt, to taste


  1. Prepare the Potatoes and Onion:
    • Peel the potatoes and slice them thinly (about 1/8-inch thick). You can use a mandoline slicer for even slices.
    • Peel and finely chop the onion.
  2. Fry the Potatoes and Onion:
    • In a large, non-stick skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions, making sure they are fully submerged in the oil. If needed, fry them in batches.
    • Cook the potatoes and onions gently, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes. They should be soft enough to break with a spoon.
    • Use a slotted spoon to remove the potatoes and onions from the oil, letting the excess oil drain off. Transfer them to a large bowl and let cool slightly. Reserve the olive oil for later use.
  3. Prepare the Egg Mixture:
    • In a separate large bowl, beat the eggs and season with salt to taste.
    • Add the fried potatoes and onions to the beaten eggs and gently mix to combine. Let the mixture sit for about 10 minutes.
  4. Cook the Tortilla:
    • In the same skillet (remove excess oil, leaving about 1-2 tablespoons), heat over medium-high heat. Add the potato and egg mixture, spreading it out evenly.
    • Reduce the heat to medium-low and cook for about 6-8 minutes, or until the edges are set and the bottom is golden brown. The center should still be slightly runny.
  5. Flip the Tortilla:
    • Place a large, flat plate over the skillet. Carefully flip the tortilla onto the plate.
    • Slide the tortilla back into the skillet, uncooked side down. Cook for an additional 4-5 minutes, or until the tortilla is cooked through and golden brown on both sides.
  6. Serve:
    • Slide the tortilla de patatas onto a serving plate and let it cool for a few minutes before slicing into wedges.
    • Serve warm or at room temperature.


  • For a richer flavor, some recipes call for adding chopped garlic or red bell peppers to the potatoes and onions while frying.
  • The tortilla can be served as a main dish, a tapa, or a sandwich filling.
  • Leftovers can be stored in the refrigerator for up to 3 days and are delicious served cold or reheated.

Enjoy your authentic Tortilla de Patatas!