„Tortilla de Patatas“, also known as Spanish omelette, is one of Spain’s most iconic and beloved dishes. It is made with just a few simple ingredients: potatoes, eggs, olive oil, and often onions. The potatoes are thinly sliced and gently fried in olive oil until tender, then mixed with beaten eggs and sometimes onions before being cooked into a thick, golden omelette. Its origins trace back to rural Spain in the 19th century, where it was created as an affordable, hearty meal. Today, it is a staple of Spanish cuisine, enjoyed in homes, bars, and restaurants across the country.
Tortilla de Patatas can be served hot or cold, as a main dish, a tapa (small snack), or in a sandwich. Each region — and even each household — has its own slight variation, sparking passionate debates over whether it should include onions (con cebolla) or not (sin cebolla). In Spain, this dish is known by several different names: tortilla de patatas, tortilla española or tortilla de papas. It is a pan-fried egg and potato dish that is served as a tapa, a main course with French bread and a green salad, or even as an appetizer.
Spanish Potato Omelette „Tortilla de Patatas“
Try „Tortilla de Patatas“ if you like dishes that are hearty but not too heavy. It is simple but incredibly satisfying — the soft, slightly creamy potatoes wrapped in a golden egg layer create such a comforting, rich flavor. Plus, it is very versatile: you can enjoy it hot, cold, for breakfast, lunch, or even as a snack with a glass of wine or beer.
Ingredients:
- 8 eggs
- 4 potatoes, large
- 150 ml olive oil
- 1 onion
- 1 clove garlic
- salt, to taste
Directions:
- First, prepare the potatoes. Wash, peel and cut them into quarters.
- Cut the potato pieces into thin slices.
- Add 100 ml of oil to a pan and heat it.
- When the oil is hot, add the potatoes and fry for about 5 minutes, then add the sliced onion, at the end of frying, add the minced garlic and fry for a few minutes. Cooking time may vary depending on the thickness and type of potatoes.
- Meanwhile, beat the eggs in a bowl. Add a pinch of salt and mix. When the potatoes are cooked, drain the excess oil and put them in a bowl with the beaten eggs. Mix everything and leave to stand.
- Then heat 50 ml of oil in a frying pan and pour in the potato and egg mixture.
- Fry until the edges are browned, turn over (using a large plate) and fry until the other side is nicely browned.