Spanish Tortilla de Patatas

The quintessential Spanish omelet made with slow-poached potatoes and onions.

Nutrition per serving

• 1.5 lbsYukon Gold potatoes, sliced thin
• 1 largeYellow onion, thinly sliced
• 6Large eggs
• 1 cupOlive oil
• 1 tspSalt

1. 1

   Heat olive oil in a non-stick skillet and cook potatoes and onions over medium-low heat until tender but not browned.

2. 2

   Drain the vegetables, reserving 2 tablespoons of oil.

3. 3

   Beat eggs in a large bowl and stir in the warm potato mixture; let rest for 10 minutes.

4. 4

   Heat the reserved oil in the skillet and pour in the mixture.

5. 5

   Cook until edges are set, then carefully flip using a large plate and cook the other side for 3 minutes.

6. 6

   Slide onto a plate and serve at room temperature.

💡 Tips for Spanish Tortilla de Patatas

• • This recipe packs well for meal prep — store in airtight containers.
• • Use room-temperature eggs for more even cooking and better volume.

Frequently Asked Questions

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