Spanish Potato Omelet Recipe: Tortilla de Patatas In 30 Minutes by Chef Gigi


Spanish Potato Omelet Recipe: Tortilla de Patatas In 30 Minutes

Tortilla de Patatas, or Spanish frittata, is one of the traditional tapas from Spain. This simple potato omelet recipe is perfect for breakfast, lunch and dinner. You can also make variations by adding in whatever vegetables you feel like. Traditionally, the tortilla is turned in the pan on the stove, but with the amount of oil in this recipe, I prefer finishing it in the oven, which is safer for a home cook.

To make this hearty vegetarian Spanish potato omelet you will need olive oil, Yukon gold potatoes, yellow onion, eggs, salt, black pepper and fresh parsley for garnishing (optional). After preparing the omelet on the stovetop, it's finished in the oven. 

You can eat this gluten-free potato omelet hot or cold. Serve it for breakfast or brunch, as an appetizer, lunch or light dinner with a salad.

 

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Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

  • 1/4 cup plus 2 tablespoons extra virgin olive oil (divided)
  • 5 large Yukon gold potatoes, peeled and sliced into coins
  • 1 large yellow onion, peeled and sliced thin
  • 6 eggs, beaten
  • fresh parsley, for garnish, if desired

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Recipe Notes

  • You could use any potato for this recipe, but Yukon gold have a nice, buttery taste.
  • Store leftovers in an airtight container in the refrigerator for up to three days.

Here's how to make it: 

  1. In a large 12-inch nonstick oven-safe skillet, heat 1/4 cup of olive oil. Add the potatoes, onions and salt. Cook, covered, over medium heat, until soft and tender. Season with salt and pepper. Remove from heat and allow to cool slightly.
  2. While the potatoes are cooling, beat the eggs in a medium bowl. Season with salt and pepper. Add the potatoes to the egg mixture and carefully toss.
  3. Heat the remaining 2 tablespoons of olive oil in the same skillet. Pour the egg and potato mixture into the hot pan and cook over medium heat until the bottom starts to brown, about 5 minutes or longer if necessary. Slide into a preheated 350-degree F oven and continue cooking until eggs are no longer runny, about another 5 to 7 minutes (or longer if necessary).
  4. Remove from the oven. Garnish with chopped parsley, if desired. Serve straight from the pan or cut into wedges. 

Nutrition Facts Per Serving

Calories: 252

Total Fat: 13g

Saturated Fat: 2.6g

Cholesterol: 164mg

Sodium: 77mg

Total Carbohydrate: 28g

Dietary Fiber: 2.5g

Total Sugars: 2.4g

Protein: 8.7g

Vitamin D: 15mcg

Calcium: 49mg

Iron: 2mg

Potassium: 699mg

Nutrition Facts Per Serving

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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bepositive
I order this at tapas restaurant and had no idea it’s so easy to make.
Chef Gigi
So Easy especially if you dint have much time and want something healthy and delicious for the fam.
Elisa Schmitz
OMG, Chef Gigi , I love this! While in Spain, we ate so many of these delicious tapas that I think I became addicted to them, LOL. So delicious and can't wait to make your recipe! #yum
AntonioG
Good try, but not really good looking tortilla de patata for a Spaniard. Actualy, biggest mistake is to compare it with a fritatta.
Spanish omelette is tender, hence potatos should not be crispy. They need to be confitted at medium temperature in big amount of olive oil before mixing them with the wisked egg.
Then, the outside should not turn brown.
Appreciated to see your unterest on Spanish produxts anyway.
Chef Gigi
! Right! Thanks for your comment AntonioG , writing for 30 seconds I try to make things as easy as possible for everyone in the shortest non hands on way possible for busy parents- sometimes flipping a giant omelette like this is very difficult and could be dangerous.. my versional goal here is to give everybody an opportunity to be in the kitchen and try something unique and fabulous. I should’ve put “adaption” in the recipe. Thank you for bringing this to my attention. So
Yummy ! Its one of my favs to make and eat in a slow moving weekend.
AntonioG
And no oven used in Spanish omelette.
David Romaih
Great adaptation. Just a couple of things. Never use an oven. Flipping the tortilla in the pan is actually considered the artistry of showing how good you are. I lived in Spain for a long time and this particular step is the pride and joy of any tortilla making Spaniard. It's never cooked in a pan too large to fit in a plate for a reason. That way you can make several tortillas quickly, instead of a massive one. Which I haven't seen before.
Additionally, the eggs are more of a binding ingredient. 2 eggs would be sufficient. You only need to fry each side 30-45 seconds. A golden crust is perfection. Now, I'll be making one! And thank you again for posting this.
Chef Gigi
Thanks for your comment! We always utilize the oven cause its 30 seconds faster ! Lol hey - so jelly you lived in Spain, i love it there — check out our recipe for Magdalenas!!!!!!! 🩷 have fun and enjoy those memories while eating! :)

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