SPANISH TORTILLA (TORTILLA DE PATATAS)

⏲ Prep time ⏲ Cooking time Difficulty level Portions

15 min 25 min ★★☆☆☆ 4

Ingredients

•            Potatoes (waxy type): 600 g

•            Onion (optional but traditional): 150 g

•            Eggs: 6 large (≈ 330 g without shell)

•            Olive oil: 120 ml (used for frying; not all absorbed)

               Oil: 30 ml

•            Salt: 6–8 g

•            Black pepper: 1 g

Cooking instructions

1. Prepare the potatoes and onions

Slice potatoes into thin half‑moons (3–4 mm). Slice the onion thinly. Heat olive oil in a wide pan and gently fry potatoes and onions on medium‑low heat for 12–15 minutes until soft but not browned.

2. Mix with eggs

Drain excess oil. In a bowl, beat the eggs with salt and pepper. Add the warm potatoes and onions and gently fold together. Let sit 5 minutes so the potatoes absorb the egg.

3. Cook the tortilla

Heat 30 ml of the reserved oil in a smaller non‑stick pan (20–24 cm). Pour in the mixture and cook on low heat for 5–6 minutes until the bottom sets.

4. Flip and finish

Place a plate over the pan, flip the tortilla onto the plate, then slide it back into the pan. Cook another 3–4 minutes depending on how runny or firm you prefer the centre.

5. Rest and serve

Let it rest 5 minutes before cutting. Serve warm or at room temperature.

Chef ’s Notes

•            Waxy potatoes (like Charlotte or Yukon Gold) hold their shape better.

•            A slightly runny centre is traditional, but you can cook it fully if preferred.

•            Letting the potatoes cool slightly before mixing prevents scrambled‑egg texture.