A Taste of Spain: Spanish Potato Tortilla (Tortilla de Patatas)
This classic Spanish tortilla combines tender Yukon Gold potatoes, creamy eggs, savory onions, and extra-virgin olive oil. A comforting, versatile dish perfect for breakfast, lunch, or dinner.
Equipment
- 1 10-inch skillet nonstick or well-seasoned
Ingredients
Main ingredients
- 2 lbs waxy potatoes thinly sliced Yukon Gold, ~5 cups
- 1 large onion thinly sliced
- 8 large eggs beaten
- 1¼ teaspoons fine sea salt
- ½ teaspoon white pepper optional
- 1½ cups extra-virgin olive oil
Instructions
Instructions
- Peel and slice the potatoes and onions thin.
- Heat olive oil in a nonstick skillet over medium heat.
- Add sliced potatoes and onions; cook gently for 15-20 minutes until tender, not browned.
- Scoop out potatoes and onions using a slotted spoon. Drain and transfer to a bowl.
- Beat eggs with sea salt and optional white pepper. Stir into potato mixture and let sit for 5 minutes.
- Wipe most oil from the skillet, heat, and pour in egg mixture evenly. Cook 5-7 minutes until edges set.
- Flip tortilla carefully using a plate and slide back into skillet.
- Cook the other side for another 5 minutes until golden and set.
- Cool for a few minutes, transfer to a plate.
- Cut into wedges and serve warm, room temperature, or chilled.
- Store leftovers tightly wrapped or in airtight container in fridge.
Notes
Serve with salad and crusty bread. Reheat gently for best texture. Oil can be reused after straining.