Chef John’s Tortilla de Patatas

Chef John’s Tortilla de Patatas
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    50 mins
  • SERVING
    6 People
  • VIEWS
    24

Discover the simple elegance of Tortilla de Patatas, a traditional Spanish omelet that celebrates the humble potato. This recipe focuses on technique to deliver a remarkably tender and moist tortilla, perfect for any occasion. Enjoy it hot, warm, or at room temperature, ideally with a side of creamy garlic aioli.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Cholesterol
    155 mg
  • Fiber
    3 g
  • Protein
    9 g
  • Saturated Fat
    4 g
  • Sodium
    389 mg
  • Sugar
    2 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Prepare the Vegetables: Using a sharp knife or mandoline, thinly slice the potatoes and onion to approximately 1/8-inch thickness. (5 minutes)

02

Step
2 mins

Whisk the Eggs: In a large bowl, whisk together the eggs, 1/2 teaspoon of kosher salt, black pepper, and cayenne pepper (if using) until well combined. Set aside. (2 minutes)

03

Step
23 mins

Cook the Potatoes and Onions: Add 1/3 cup of olive oil to a large, non-stick skillet over medium-high heat. Add the sliced potatoes, onions, and remaining 1 teaspoon of salt. Cook, stirring occasionally, until the potatoes are tender and some are lightly browned. Cover the skillet between stirrings to trap moisture and speed up the cooking process. Adjust heat to medium if browning too quickly. (20-25 minutes)

04

Step
8 mins

Combine and Rest: Gently fold the cooked potato and onion mixture into the whisked eggs using a spatula. Ensure the vegetables are evenly distributed. Cover the bowl and let the mixture rest for 5-10 minutes. This allows the potatoes to absorb the egg mixture, resulting in a more cohesive tortilla. (5-10 minutes)

05

Step
5 mins

First Cook: Add the remaining olive oil to an 8- or 9-inch non-stick skillet over medium-high heat. Once the oil is shimmering, pour in the egg and potato mixture. Smooth the top with a spatula. Cook, covered, for about 4-5 minutes, or until the bottom is golden brown and the edges of the tortilla begin to set. (4-5 minutes)

06

Step
1 mins

Flip the Tortilla: Carefully slide the tortilla onto a plate. Place another plate on top of the tortilla and invert the plates to flip the tortilla. (1 minute)

07

Step
3 mins

Second Cook: Slide the tortilla back into the skillet. Cook, uncovered, for another 2-3 minutes, or until the tortilla is fully set. To test for doneness, gently press the center of the tortilla. It should spring back lightly when pressed. If it feels too soft, cook for a few more minutes. (2-3 minutes)

08

Step
1 mins

Serve: Slide the tortilla onto a serving plate. Serve hot, warm, or at room temperature. A garlic aioli makes a delightful accompaniment.

Use high-quality olive oil for the best flavor.
Do not overcook the potatoes at the beginning. They should be tender but still hold their shape.
Resting the potato-egg mixture is crucial for a tender tortilla.
Be patient when flipping the tortilla; a confident flip is key to avoiding breakage.

Isadore Kautzer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 8 Ratings)
Total Reviews: (4)
  • Morton Wisozk

    Easy to follow and the results are amazing. My family loved it!

  • Jailyn Legros

    I've tried making tortilla de patatas before, but this is the first time it's come out so moist and delicious. The tips were very helpful!

  • Linda Senger

    This recipe is fantastic! The instructions were very clear, and the tortilla turned out perfectly. The resting step really makes a difference.

  • Yadira Hane

    This recipe is a keeper!

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