Best 10 Tortilla De Patata Recipes

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The tortilla de patata, also known as Spanish potato omelette, is a traditional and iconic dish in Spanish cuisine. It is a savory dish made with potatoes, eggs, onions, and sometimes other ingredients such as bell peppers, chorizo, or cheese. The tortilla is typically cooked in a pan with olive oil and served warm or at room temperature. It can be enjoyed as a main course or as a side dish, and it is often served with bread or salad. The tortilla de patata is a versatile dish that can be adapted to suit different tastes and preferences, making it a popular choice for home cooks and restaurants alike.

Let's cook with our recipes!

TORTILLA DE PATATAS



Tortilla de Patatas image

Tortilla de Patatas (also known as Spanish Omelette or tortilla de papas) is an easy Spanish recipe made with potatoes, onion, eggs, salt, and oil.

Provided by Lauren Allen

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 5

2 ½ cups extra virgin olive oil
3 medium Yukon Gold Potatoes (, (about 2 lbs), peeled and thinly sliced (about 1/4 inch thick))
1 yellow or white onion
6 eggs (, beaten)
2 teaspoons crushed sea salt (, divided)

Steps:

  • Add olive oil to a large skillet over medium heat.
  • Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 1/2 teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don't overcook.
  • Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
  • Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
  • Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
  • Run a rubber spatula along the outer edges of the tortilla to make sure it's not sticking and to help it form its shape.
  • Once it starts to firm up around the edges and in the center (although it will still be a little runny on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
  • At this point, the cooked side of the tortilla de patatas should be facing up.
  • Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
  • Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It's done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
  • Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.

Nutrition Facts : Calories 199 kcal, Carbohydrate 13 g, Protein 8 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 164 mg, Sodium 847 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

TORTILLA DE PATATA (SPANISH TORTILLA)



Tortilla de Patata (Spanish Tortilla) image

This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it.

Provided by MONICA SELF

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Yield 12

Number Of Ingredients 11

3 tablespoons butter
1 large red bell pepper, sliced into rings
1 fresh poblano chile pepper, sliced into rings
1 large onion, sliced
2 tablespoons bacon drippings
6 medium potatoes, peeled and sliced
8 eggs, lightly beaten
3 tablespoons water
2 tablespoons finely chopped fresh parsley
salt and pepper to taste
1 ½ cups shredded Cheddar cheese

Steps:

  • Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
  • Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
  • Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 21.3 g, Cholesterol 146.5 mg, Fat 11.1 g, Fiber 3.1 g, Protein 10.3 g, SaturatedFat 5.9 g, Sodium 260.3 mg, Sugar 2.6 g

TORTILLA DE PATATA (SPANISH POTATO OMELET)



Tortilla de Patata (Spanish Potato Omelet) image

There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups extra-virgin olive oil (preferably Spanish, Arbequina olive oil variety)
1 large onion, chopped
1 3/4 pounds potatoes, halved lengthwise and very thinly sliced
Salt
8 eggs
Baguette slices, for serving

Steps:

  • Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
  • Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!

TORTILLA DE PATATA



Tortilla de Patata image

Provided by Food Network

Yield 6 to 10 servings

Number Of Ingredients 6

2 pounds Russet potatoes, peeled
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
2 large onions, thinly sliced
6 large eggs

Steps:

  • Halve the potatoes lengthwise and, with a sharp knife or, preferably, a mandoline, slice them crosswise about 1/16 inch thick. Toss the potatoes with 1/2 teaspoon of the salt and half of the pepper. In 9 inch castiron skillet, heat 1/4 cup of the olive oil over medium heat. Add the potatoes and cook, tossing occasionally with a spatula, until golden and crisp. Try to avoid clumping but, if they stick together a bit don't worry. Set the pan aside.
  • Heat 2 tablespoons of the olive oil in another skillet over medium low heat and saute the onions, stirring occasionally, for about 20 minutes, or until very soft and slightly golden.
  • Preheat the oven to 350 degrees. In a large bowl, beat the eggs together and stir in the remaining 1/4 teaspoon each of salt and pepper, and the onions. Remove the potatoes from the pan with a slotted spoon and let them drain for a moment in a colander. Wipe the potato cooking pan with a paper towel, then add the remaining 2 tablespoons oil to the skillet. Heat the skillet over low heat, stir the potatoes into the egg mixture, and immediately pour it into the hot skillet. Cook for about 8 minutes, or until the bottom of the cake is slightly golden. Place a large plate upside down on top of the skillet, invert it, and turn the cake onto the plate. Slide the cake back into the pan. Finish cooking in the oven for 4 to 5 more minutes, or until the eggs are set. Cool in the pan for 5 minutes, then cut into wedges or squares, depending on the number of people you want to serve. Serve warm or at room.

TORTILLA DE PATATA



TORTILLA DE PATATA image

Categories     Egg     Potato     Appetizer     Brunch     Cocktail Party     Picnic     Super Bowl     Vegetarian     Lunch     Buffet     Fall     Spring     Summer

Yield 4 to 6

Number Of Ingredients 5

4 medium yellow potatoes or 3 large ones
1 cup chopped white onion
4 large eggs
cooking oil such as safflower
Salt

Steps:

  • Peal the potatoes and place them in a bowl with water. Chop the onion. Place 2 Tb of oil in a pan and cook the onion with 1/4 tsp of salt over low heat, covered, until translucent. While it is cooking, slice the potatoes using a mandolin, so that the pieces are the same thickness, about 1/4 of an inch. Place approximately 3/4 cup cooking oil in a Dutch oven at medium heat. When it is warm, add the potatoes. The oil should almost cover the potatoes but it does not have to in order for them to cook. Sprinkle 1 tsp of salt over the potatoes. Using a spatula, be sure to turn the potatoes from under the bottom of the cacerole every so often as they will tend to stick. In about 20 mins they should be ready. Pierce one with a fork to check. Place the potatoes in a large colander over a large bowl in order to drain out the oil. The oil can be re-used for one more tortilla another day. Break the 4 eggs in a bowl and add 1/8 tsp of salt. Whisk with a fork. Transfer the drained potatoes to a large bowl. Add the eggs and the onion and blend well with a spatula until everything is integrated. It does'nt matter if the potatoes break a bit. In a 9-inch skillet, preferably non-stick, place 3 Tb of oil over med. heat. When it is hot, pour the mixture into it. After 2 minutes, turn heat to low and cook for about 5 mins or until the cooked egg begins to form a ring around skillet's border. Then take a plate and place it over the skillet. With one hand hold the plate in place while with the other hand you take the handle and turn the skillet upside-down over the plate. Return the pan to the fire, place another 3 Tb of oil in it and raise heat to medium. Once the oil is hot, swiflty slip the mixture into the skillet using a spatula. After 2 minutes, lower heat to low and wait another 4 mins. Turn off the heat and now place a clean plate on top of the skillet and again turn it upside-down over the plate. You should hear the tortilla plop onto the plate. Slice and serve.

TORTILLA DE PATATAS



Tortilla de Patatas image

Categories     Egg     Potato     Side     Vegetarian     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 5

3 pounds Yukon Gold potatoes (6-8), peeled, cut into 1/4" slices
2 teaspoons kosher salt plus more
2 cups olive oil
1 medium onion, chopped
10 large eggs, beaten to blend

Steps:

  • Place potatoes in a large colander, sprinkle with 2 teaspoons salt, and toss to coat. Let stand for 30 minutes. Pat dry with paper towels.
  • Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10-15 minutes.
  • Add onion to potatoes in skillet; cook until onion and potatoes are soft, 5-8 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.
  • Add eggs to potato mixture; season with salt. Wipe out skillet. Heat 1/4 cup reserved oil over medium-high heat (chill remaining oil for another use). Add egg mixture, arranging potatoes to submerge.
  • Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top), 25-30 minutes. Invert onto a large plate. Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more. Serve warm or at room temperature. Cut into wedges. DO AHEAD: Tortilla can be made 2 hours ahead. Let stand at room temperature.

TORTILLA DE PATATAS FOR 2



Tortilla De Patatas for 2 image

When it gets close to grocery shopping day and the larder is almost empty, you can come up with some good meals with limited ingredients. Use the best quality olive oil for this. Perfect for a light dinner entree. Serve with French baguette or rolls and a crisp salad; fresh fruit on the side. I also like serving this with Recipe #78791 if I don't feel like throwing a salad together.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 26m

Yield 2 serving(s)

Number Of Ingredients 9

1 -2 tablespoon olive oil (for frying)
2 small yukon gold potatoes, very thinly sliced, your choice to peel (or any thin skinned, not high starch potato will work)
1/4 cup yellow onions or 1/4 cup red onion, minced
1 garlic clove, peeled and finely minced
3 large eggs
salt and pepper, to taste
2 tablespoons fresh parsley, chopped (NOT dried)
spanish smoked paprika, for garnish
2 lemon wedges, for garnish

Steps:

  • Heat up the olive oil in a large skillet on medium-low heat.
  • Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay.
  • In the meantime whisk together the eggs, and a dash of salt and pepper.
  • Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low.
  • Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top.
  • Remove from heat and season with salt and pepper.
  • Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges.
  • Can be served warm or at room temperature.

Nutrition Facts : Calories 287, Fat 14.1, SaturatedFat 3.3, Cholesterol 279, Sodium 114.8, Carbohydrate 28.4, Fiber 2.9, Sugar 2.4, Protein 12.2

SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY



Spanish Omelet/Tortilla De Patata Recipe by Tasty image

Here's what you need: onion, potatoes, olive oil, eggs, salt

Provided by Dhruv Vohra

Categories     Breakfast

Yield 1 serving

Number Of Ingredients 5

1 onion, thinly sliced
3 potatoes, thinly sliced
2 cups olive oil
6 eggs
1 pinch salt

Steps:

  • Heat up the olive oil in a really hot pan.
  • Thinly slice the onion.
  • Slice the potatoes into 3-millimeters thick pieces.
  • Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
  • Drain the vegetables and save the olive oil for later use.
  • Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
  • In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
  • Cover the pan with a large plate and carefully turn the omelet out onto the plate.
  • Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
  • Repeat step 8 to remove omelet from the pan.
  • Enjoy!

SPANISH TORTILLA



Spanish tortilla image

Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish

Provided by Miriam Nice

Categories     Buffet, Dinner, Lunch, Supper

Time 1h20m

Number Of Ingredients 10

1 large white onion, sliced
4 tbsp olive oil
25g butter
400g waxy potatoes, peeled, quartered and finely sliced
6 garlic cloves
8 eggs, beaten
handful flat-leaf parsley, chopped, plus extra to serve
1 baguette, sliced
4 vine tomatoes, peeled and coarsely grated
drizzle of olive oil

Steps:

  • Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
  • Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
  • Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
  • Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

TORTILLA DE PATATA (SPANISH POTATO & ONION OMELET)



Tortilla De Patata (Spanish Potato & Onion Omelet) image

No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

Provided by Helenic Hottie

Categories     Spanish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 -7 medium potatoes, peeled
1 whole yellow onion
5 -6 large eggs
2 -3 cups olive oil, for pan frying
salt

Steps:

  • Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don't worry - it will simply take a bit longer for them to cook.
  • Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.
  • In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
  • Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.
  • Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.
  • While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
  • Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10") and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and "pour" into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly "browned." The inside of the mixture should not be completely cooked and the egg will still be runny.
  • When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12") upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will "fall" onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan - approximately 1.5 teaspoons Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
  • Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.
  • If you are serving as an appetizer, slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5" squares and place a piece on top of each slice of bread.
  • It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.

Tips:

  • Use a good quality, firm potato for the best results.
  • Slice the potatoes thinly and evenly so that they cook evenly.
  • Don't overcrowd the pan when cooking the potatoes. They should be in a single layer so that they can brown properly.
  • Cook the potatoes over medium heat until they are golden brown and crispy.
  • Use a nonstick skillet or well-seasoned cast iron skillet to prevent the potatoes from sticking.
  • Flip the tortilla carefully to avoid breaking it.
  • Serve the tortilla de patata hot with a side of bread or salad.

Conclusion:

Tortilla de patata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes. With its simple ingredients and easy-to-follow instructions, this dish is a great option for home cooks of all levels.

So what are you waiting for? Give tortilla de patata a try today!

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