Tortilla de Patatas

Ingredients

• 5medium Yukon Gold potatoes
• 7eggs
• ½green pepper
• ½white onion
• 2garlic cloves
• ½ tsp (or to taste)salt
• a pinch (optional)hot paprika
• 300 ml (1¼ cups)olive oil

Instructions

1. 1

   Prepare vegetables

   Wash, peel and chop the onion and green pepper. Leave the garlic cloves whole.

2. 2

   Cut potatoes

   Cut each potato in half, then slice it into pieces that are not too thin. Alternatively, use the traditional method: cut irregular pieces with a small, sharp knife.

3. 3

   Warm the oil

   Use a non-stick frying pan that is neither too large nor too flat, so the tortilla can take shape. Add 300 ml (1¼ cups) olive oil and heat over medium-high until warm, but not boiling. Reduce the heat to medium or medium-low and add the potatoes.

4. 4

   Cook potatoes

   Cook for about 12 minutes, stirring with a wooden spatula so the potatoes do not stick or burn. Once they have started to soften, add the whole garlic cloves, onion and green pepper.

5. 5

   Soften vegetables

   Cook over medium-low heat for about 15 minutes, until the potatoes, onion and pepper are soft. Keep stirring as needed to prevent sticking or burning, then remove the garlic.

6. 6

   Drain mixture

   Set a bowl on a flat surface and place a colander over it. Pour the potato mixture into the colander, then gently press it with a spatula to remove excess oil; the drained oil is not needed for the next step.

7. 7

   Beat the eggs

   Crack the eggs into a bowl and add the salt and optional paprika. Beat with a spoon, then add the drained potato mixture and stir to combine. Add any extra ingredients at this stage if desired.

8. 8

   Cook first side

   Add a little more oil to the same pan if needed, just enough to fry the tortilla. Heat the pan over medium-high, add the egg and potato mixture, then reduce the heat to medium-low. Move the pan in circles regularly to stop the mixture sticking to the base or sides. Cook for about 4–6 minutes, until the top has set and looks slightly dry.

9. 9

   Turn tortilla

   Take the pan off the heat and place a plate over it. Press the plate firmly with your palm and quickly turn the pan over. Slide the tortilla carefully from the plate back into the pan to cook the other side.

10. 10

    Finish cooking

    Return the pan to the heat and use a wooden spatula to neaten the tortilla's shape as it finishes cooking. Aim for a soft but not raw centre and a golden outside; cook it for longer if you prefer it well done.

11. 11

    Serve tortilla

    Cut into portions and serve hot or cold.

What is tortilla de patatas?

Tortilla de patatas, also known as Spanish tortilla, is a thick omelette made with potatoes and eggs. It is a traditional Spanish dish, commonly served in wedges as a meal, snack or tapas.

This version includes onion and green pepper alongside the potatoes. Cooking the vegetables slowly before folding them into the eggs helps them soften and gives the finished tortilla a tender centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 17g protein, 40g carbs, 31g fat.

The potatoes provide most of the carbohydrate, while the eggs supply much of the protein and the olive oil contributes most of the fat. Serve a wedge with salad or other vegetables for a plate with a fresh, lighter accompaniment.

Choosing and cutting the potatoes

Potato choice: Yukon Gold potatoes have a creamy texture that works well here. Medium potatoes are easier to cut evenly and cook at a steady pace.

Cutting style: Thin slices or irregular chunks both work. Keep the pieces similar in size within each batch so they soften at roughly the same rate.

Cooking the filling gently

Oil temperature: Warm the oil without letting it boil, then lower the heat before adding the potatoes. Gentle cooking softens the potatoes rather than quickly browning their outsides.

Vegetables: Add the garlic, onion and pepper after the potatoes have had about 12 minutes. The garlic is removed before the eggs are added, leaving its flavour in the cooking oil.

Getting the texture right

Doneness: The potato and vegetable mixture should be soft before it goes into the eggs. After the first side cooks for about 4–6 minutes, look for a top that has set and appears slightly dry.

Centre: The recipe aims for a soft centre that is cooked through, not raw. Give the second side a little longer if you prefer a firmer tortilla.

Draining and mixing

Drain carefully: Let the cooked mixture sit in a colander over a bowl, then press it gently with a spatula. This removes excess oil before the potatoes meet the beaten eggs.

Combine: Stir the drained potatoes into the eggs so the pieces are coated. If you are adding extras, this is the point to mix them in.

Turning the tortilla

Use a plate: Choose a plate wider than the pan and hold it firmly in place as you turn the pan over. Move quickly, but keep the plate pressed against the pan so the tortilla stays supported.

Return to the pan: Slide the tortilla gently back into the pan, cooked side facing up. Use the spatula to shape the edges while the second side finishes cooking.

Serving ideas

Serve it warm or at room temperature, cut into wedges. A simple green salad or lightly dressed tomatoes make a fresh contrast to the rich, soft tortilla.

For a tapas-style spread, offer smaller pieces with olives or other simple nibbles. The tortilla can also be served cold.

Recipe notes & tips

• Use a non-stick pan that is not too wide or flat to help the tortilla keep its shape.
• Keep the oil below boiling and reduce the heat before adding the potatoes.
• Stir the potatoes during their first 12 minutes of cooking to help prevent them catching.
• Drain the potato mixture gently so it does not break apart before being mixed with the eggs.
• Use a plate wider than the pan when turning the tortilla.
• Let the tortilla cook longer on the second side if you prefer a firmer centre.

Variations

• Add extra vegetables: Stir chopped cooked vegetables into the eggs and potatoes before frying.
• Use sweet paprika: Swap the optional hot paprika for sweet paprika for a milder flavour.
• Add herbs: Mix chopped parsley into the egg and potato mixture before cooking.
• Add cheese: Stir a small amount of grated cheese into the mixture for a richer variation.
• Serve with salad: Pair each wedge with dressed leaves or sliced tomatoes for a fresh contrast.

Common mistakes to avoid

• Boiling the oil: It can cook the outside too quickly; heat it until warm, then lower the heat before adding potatoes.
• Cutting uneven pieces: They may soften at different rates; aim for similar-sized slices or chunks.
• Letting the potatoes catch: Stir with a wooden spatula and keep the heat moderate while they soften.
• Skipping the draining: Excess oil can make the egg mixture greasy; drain and gently press the cooked filling first.
• Turning without support: The tortilla may break; use a plate wider than the pan and hold it firmly.
• Cooking only by the clock: Pan and heat affect timing; check that the top has set and adjust the second side to your preferred doneness.

How to store

Store cooled tortilla in a covered container in the fridge and eat within 3 days. Reheat a portion gently in a pan or microwave, or serve it cold.

Frequently asked questions