Potato omelette
If you only have a few eggs and some potatoes at home, you can quickly make tortilla de patatas. I often make it, especially when I don't feel like complicated dishes. You need few ingredients, and you don't have to pay attention to details like with cakes. It's a simple recipe, but full of flavor. The onions and potatoes give that soft texture I love in an omelette, and if you keep it on low heat, you won't risk burning it.
Quick Info
Total time: about 30-40 minutes
Preparation time: 10 minutes
Cooking time: 20-30 minutes (depending on how thick the potatoes are)
Servings: 2-4 (depends on how big you want the slice)
Difficulty: easy
Recipe type: snack/appetizer (good for breakfast or dinner)
Ingredients
4 eggs
3 potatoes (medium, any variety)
1 onion (white or yellow, as fresh as possible)
100 ml olive oil (or a little less if you want it lighter)
salt (to taste)
Preparation method
1. Peel the potatoes and onion. Slice the potatoes thinly, about the thickness of a coin, so they cook evenly. The onion should also be sliced into rings, not too thick.
2. Heat the oil in a large pan over medium-low heat. Add the potatoes and onion to the hot oil. Sprinkle salt from the beginning, it helps to draw out the moisture from the vegetables and soften them faster.
3. Stir frequently to prevent sticking. The potatoes should soften and take on a light color, not fry hard or become crispy. Occasionally, gently break up the potatoes with a spatula, but don’t turn everything into a puree.
4. When the potatoes are soft (about 10-15 minutes, depending on the thickness of the slices), remove the mixture with a spatula and let it drain from the oil. You can use a sieve or a plate with a paper towel.
5. Beat the eggs with salt, just enough to break the yolks and make them homogeneous. Don’t overbeat them.
6. Mix the eggs with the drained potatoes and onion. Use a fork to combine, but don’t overdo it – a slightly uneven texture is fine.
7. Clean the pan of the remaining oil (or use another one) and put 2-3 tablespoons of oil back in. Heat on low.
8. Pour the egg, potato, and onion mixture into the hot pan. Level it with a spatula. Cover with a lid and let it cook on low for about 5 minutes, until it sets slightly at the edges.
9. Use a plate or lid to flip the omelette to the other side. Cook for another 2 minutes without a lid to finish cooking.
10. If you want a drier tortilla, leave it for 5 minutes on each side.
Why I make the recipe often
It has simple ingredients, I can always find what I need in the fridge. It's quick, filling, and works great for any meal, hot or cold. If I have leftovers, I use them in sandwiches the next day.
Tips and variations
Tips
Don’t fry the potatoes on high heat, they will burn and remain raw in the middle.
Drain the oil well; otherwise, the omelette will be too greasy.
When flipping the tortilla, use a flat plate and take your time to avoid breaking it.
Substitutions
Olive oil can be replaced with another oil, but the flavor will be less distinctive.
The onion can be omitted, but it loses some of its flavor and sweetness.
Variations
You can add a little chopped parsley to the eggs.
If you want, you can use only egg whites, but the texture won’t be as creamy.
Some add a bit of finely chopped bell pepper, but that’s not the classic recipe.
Serving ideas
It can be eaten plain, cut into slices or cubes.
It’s also good cold, for a picnic or packed lunch.
You can serve it with a salad for a lighter meal.
Frequently asked questions
Can I use boiled potatoes?
It is not recommended. The potatoes should cook directly in the oil for a soft and slightly fried texture.
How do I flip the tortilla easily?
Place a flat plate over the pan, flip the omelette onto it, then slide it back into the pan on the other side.
Can it be made without onion?
Yes, but the flavor will be flatter. The onion adds extra flavor and texture.
What if I don’t have a lid?
You can use aluminum foil or simply watch carefully to avoid burning the bottom.
What type of pan works best?
An ideal pan is a non-stick one, not too large, so you can easily flip the omelette.
Nutritional values (estimated)
A serving has approximately 250-350 kcal, depending on how much oil remains in the final product.
Carbohydrates: 20-25 g (from potatoes)
Proteins: 6-8 g (from eggs)
Fats: 12-16 g (mostly from oil and eggs)
The values are approximate and vary depending on how much oil drains after frying.
Storage and reheating
It keeps well in the fridge, covered, for up to 2 days. It can be eaten cold, but can also be reheated on low heat in a pan or in the microwave. After a day, the texture becomes a little firmer, but the taste remains good. If you plan to keep it, cut it into slices to make it easier to take out of the fridge.
Ingredients: 4 eggs, 3 potatoes, 1 onion, olive oil, salt
