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This classic Spanish Omelet (Tortilla de Patatas) is made with simple ingredients like potatoes, onions, eggs, and olive oil. Perfectly golden, creamy, and delicious for any meal of the day!
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 30 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 6 large eggs | |
| 4 medium Yukon Gold potatoes, peeled and thinly sliced | |
| 1 large sweet onion, thinly sliced | |
| 1 cup extra virgin olive oil | |
| 1 teaspoon smoked paprika | |
| Salt and pepper to taste | |
| Fresh parsley, finely chopped (for garnish) |
Preparation
1
Cook the Potatoes and Onions:
Heat the olive oil in a large, non-stick skillet (8-10 inches) over medium heat. Add the sliced potatoes and sweet onions, ensuring they are fully coated in oil. Cook gently, stirring occasionally, for 15-20 minutes until the potatoes are tender but not browned. Adjust the heat to avoid burning.
Heat the olive oil in a large, non-stick skillet (8-10 inches) over medium heat. Add the sliced potatoes and sweet onions, ensuring they are fully coated in oil. Cook gently, stirring occasionally, for 15-20 minutes until the potatoes are tender but not browned. Adjust the heat to avoid burning.
2
Drain and Season:
Add the sliced potatoes and sweet onions, ensuring they are fully coated in oil. Cook gently, stirring occasionally, for 15-20 minutes until the potatoes are tender but not browned. Adjust the heat to avoid burning. Use a slotted spoon to transfer the cooked potatoes and onions to a large bowl. Reserve 2-3 tablespoons of the cooking oil for later use. Let the mixture cool slightly, then season generously with salt.
Add the sliced potatoes and sweet onions, ensuring they are fully coated in oil. Cook gently, stirring occasionally, for 15-20 minutes until the potatoes are tender but not browned. Adjust the heat to avoid burning. Use a slotted spoon to transfer the cooked potatoes and onions to a large bowl. Reserve 2-3 tablespoons of the cooking oil for later use. Let the mixture cool slightly, then season generously with salt.
3
Mix the Eggs and Cook the Tortilla
In a separate bowl, beat the eggs until well combined. Stir in the smoked paprika, along with a pinch of salt and pepper. Add the cooled potatoes and onions to the eggs, gently folding to combine. Heat the reserved olive oil in the skillet over medium-low heat. Pour the egg mixture into the skillet, spreading it out evenly. Cook for 6-8 minutes until the edges are set and the bottom is golden, while the top remains slightly runny.
In a separate bowl, beat the eggs until well combined. Stir in the smoked paprika, along with a pinch of salt and pepper. Add the cooled potatoes and onions to the eggs, gently folding to combine. Heat the reserved olive oil in the skillet over medium-low heat. Pour the egg mixture into the skillet, spreading it out evenly. Cook for 6-8 minutes until the edges are set and the bottom is golden, while the top remains slightly runny.
4
Flip the Tortilla:
Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, cooked side up. Cook for another 4-6 minutes, or until golden and fully set.
Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, cooked side up. Cook for another 4-6 minutes, or until golden and fully set.
5
Garnish and Serve:
Transfer the tortilla to a serving plate. Sprinkle with chopped parsley and a light dusting of smoked paprika. Let cool slightly before slicing into wedges.
Transfer the tortilla to a serving plate. Sprinkle with chopped parsley and a light dusting of smoked paprika. Let cool slightly before slicing into wedges.