Spanish omelette (tortilla de patatas)
Potatoes and onion cooked slowly in olive oil and set with egg, still juicy in the middle. Eaten warm or at room temperature, for supper with a salad or in a sandwich; some make it without onion, or with courgette.
- 45 minTime
- 25 minHands-on
- 4Portions
- ≈ €0.85per portion
- 580kcal per portion
Ingredients for 4 portions
- 750 gPotato, thinly sliced
- 1Yellow onion, thinly sliced
- to tasteSalt
- 150 mlOlive oil, for cooking the potatoes
- 6Eggs
Method
- Peel, rinse and thinly slice the potatoes. Thinly slice the onion and season both with salt.
- Heat the oil in a 24 cm frying pan over a medium heat. Add the potatoes and onion, cover and cook gently for about 20 minutes, stirring now and then, until soft but barely coloured.
- Beat the eggs with a pinch of salt in a large bowl.
- Tip the potatoes and onion into a sieve set over a bowl to drain off the oil, keeping the oil. Stir the potatoes into the eggs.
- Leave the mixture to stand for 5 minutes so the potatoes soak up the egg.
- Heat 1 tbsp of the reserved oil in the pan over a medium-high heat. Pour in the egg mixture and cook for 2–3 minutes, shaking the pan so it doesn't stick, until golden underneath.
- Put a large flat plate or lid over the pan, flip the tortilla onto it and slide it back into the pan. Cook for another 1–2 minutes for a juicy centre, or a little longer if you like it set. Serve warm or at room temperature.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
