Classic Spanish Tortilla de Patata

Ingredients

• 4 medium potatoes, peeled and thinly sliced (500g) 4 medium potatoes, peeled and thinly sliced (500g)
• 1 medium onion, thinly sliced 1 medium onion, thinly sliced
• 6 large eggs 6 large eggs
• 1 teaspoon salt 1 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) olive oil, for frying 1/2 cup (120ml) olive oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 4g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the sliced potatoes and onions. Sprinkle with salt and let them sit for 10 minutes to release excess moisture.
2. 2.
   In a separate bowl, whisk the eggs together with black pepper.
3. 3.
   Heat the olive oil in a non-stick skillet over medium heat. Add the potato and onion mixture, spreading it evenly in the pan. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender but not browned.
4. 4.
   Using a slotted spoon, transfer the potato and onion mixture to the bowl with the beaten eggs. Gently mix until well combined.
5. 5.
   Drain the excess oil from the skillet, leaving only a thin layer. Return the skillet to medium heat and pour the egg mixture back into the pan.
6. 6.
   Cook for 4-5 minutes, or until the edges start to set. Place a large plate over the skillet and carefully flip the tortilla onto the plate.
7. 7.
   Slide the tortilla back into the skillet, uncooked side down. Cook for an additional 3-4 minutes, or until the center is set and the tortilla is golden brown.
8. 8.
   Transfer the tortilla to a serving plate and let it cool to room temperature before slicing into wedges. Serve and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking. Pat them dry after rinsing to remove excess moisture, which helps in achieving a crispy texture.

Tips & Tricks

• For a twist, you can add diced bell peppers or chorizo to the potato and onion mixture before cooking.
• To achieve a perfectly cooked tortilla, use a non-stick skillet and cook it over medium heat to prevent burning.
• Letting the tortilla cool to room temperature before serving allows the flavors to develop fully.

Serving advice

Serve the Tortilla de Patata at room temperature, either as a tapa or as a main course. It pairs well with a fresh green salad or crusty bread.

Presentation advice

Cut the Tortilla de Patata into wedges and arrange them on a platter. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil for an elegant touch.