Recipe · By Marc Dessein ·

Tortilla de patatas, Spanish potato and onion omelette

A thick golden slice of tortilla on a white plate, with a fork and knife, warm background

Serves 4. Per serving, about 420 kcal and 14 g of protein.

Tortilla de patatas is a thick potato omelette, cooked in a frying pan on both sides. This version follows the "6-3-1" rule: 6 eggs, 3 potatoes and 1 onion. The onion and potatoes are first cooked gently in olive oil, then drained before being mixed with the beaten eggs. The final cooking time decides the texture: a few minutes for a soft centre, a little longer for a fully set tortilla.

Very tender, almost confit potatoes set in soft egg, with the sweetness of melted onion and the fruity taste of olive oil. Eat it hot, warm or at room temperature.

Method

  1. Peel the potatoes, wash them and cut them into not-too-large pieces.
  2. Peel the onion, wash it and cut it into small dice.
  3. Heat olive oil in a frying pan and fry the onion. When it is soft, take it out and set aside.
  4. If little oil is left in the pan, add a little more, then fry the potatoes over medium heat, not too high so they don't harden. They should become soft. Lift them out of the oil and set aside.
  5. Crack the eggs into a bowl, add salt to taste and beat them.
  6. Add the well-drained onion and potatoes, so there is no excess oil, and mix well.
  7. Leave only a little oil in the potato pan. When it is hot, pour in the mixture. Let it set, then flip the tortilla with the help of a large plate to cook the other side.