Tortilla De Patatas - Potato Omelette

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Serving: 2

Preparation time: 15 minute

Execution time: 15 minute

This populist tapas is a huge crowd pleaser and one of the most commonplace snacks in Spain. It’s best if the egg is still just slightly runny in the centre.

Tortilla De Patatas - Potato Omelette

Ingredients

  • 2 pc potatoes, sliced into 3mm rounds
  • 1 pc medium brown onion, thinly sliced
  • 2 pc eggs
  • 250 ml extra virgin olive oil

Directions

  • 1

    Place the olive oil in a medium saucepan over low heat. Fry the potatoes and onions over gently for about 5-7 minutes, until the potatoes just become tender and the onions begin to turn light brown. Be careful not to let the oil get too hot or smoke, as it will turn bitter and carcinogenic.

  • 2

    Drain the potatoes and onions and remove them to a mixing bowl. Reserve the olive oil. While the potatoes and onions are still hot, fold in the eggs and salt. Allow the mixture to rest for 5 minutes until it thickens.


  • 3
    Heat a small cast-iron or non-stick pan over low heat. Add 1tbsp of the reserved oilive oil.
  • 4

    Place the egg-potato mix in the pan and fry for about 3 minutes without stirring until the edges are visibly set when the pan is shaken. Place a large, flat plate over the top of the omelette and turn the pan over to remove it. Slide the omelette back into the pan, cooking the opposite side for 1-2 minutes until it sets. 

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