Spanish Potato Omelet (Tortilla de Patatas)
Tortilla de Patatas: The Heart of Spanish Home Cooking
Spain may be known for its paella and jamón ibérico, but ask anyone what dish reminds them of home, and the answer is often tortilla de patatas. This Spanish potato omelet is more than a recipe, it’s a cultural institution. Simple, filling, and endlessly comforting, it holds a place on every tapas bar counter and in every Spanish kitchen.
Where It All Began: A Dish Born of Necessity
The earliest written mention of tortilla de patatas dates to the early 19th century, though its roots may go even deeper. One popular theory places its origin in the Navarre region, where it was created as a humble, nourishing solution to feed soldiers during times of scarcity. Others say it was simply a clever way to stretch pantry staples like eggs and potatoes into something satisfying. Either way, it quickly became a cornerstone of Spanish cuisine.
Potatoes, after all, didn’t arrive in Europe until the Columbian exchange, meaning this dish, while traditional, is relatively modern compared to older Spanish recipes. Its rise coincided with a broader shift toward rustic, accessible food in Spain, made by the people, for the people.
A Recipe That Divides (Lovingly)
No Spanish dish sparks more heated debate than this one. Onions or no onions? Cooked slowly or quickly? Served runny or firm? Each region – and each family – has its own version. In the Basque Country, you’ll find lighter versions served in pintxos bars, while in Madrid, they tend to go for thicker, heartier omelets with golden edges.
Whatever your preference, the beauty of the tortilla lies in its flexibility. You’ll find it in school lunches, packed in Tupperware for weekend hikes, or sliced up at celebratory gatherings. For Spaniards, it’s not just about eating, it’s about remembering, connecting, and savoring a taste of home. It can be a snack, a main, a picnic dish, or even breakfast the next day. Pair it with a green salad and crusty bread, and you’ve got yourself a full meal!
Tortilla de Patatas (Spanish Potato Omelet)
Ingredients
- 800 Grams Potatoes (30 Ounces)
- 1 Onion
- 8 Fresh Eggs
- 100 Grams Extra Virgin Olive Oil (7 Tablespoons)
- Salt to taste
Instructions
- Peel and slice the potatoes into thin rounds. Finely slice the onion.
- In a skillet over medium heat, warm the olive oil. Add the potatoes and onion and cook gently for about 15 minutes, stirring occasionally, until the potatoes are tender but not browned. Season lightly with salt.
- Drain the potatoes and onions through a sieve or slotted spoon, reserving the oil for later use.
- In a large bowl, beat the eggs with a pinch of salt. Add the drained potato-onion mixture and stir to coat evenly.
- Heat a small amount of the reserved oil in the skillet over medium heat. Pour in the egg mixture, smoothing the surface. Cook for about 3 minutes, or until the edges begin to set.
- Place a large plate over the skillet and flip the omelet onto the plate. Carefully slide it back into the skillet to cook the other side for another 3 minutes.
- Once set and lightly golden on both sides, remove from the heat. Let rest for a few minutes before slicing.
Notes
Cook It, Then Come Taste It in Spain
If making this tortilla gets you curious for the real thing, we’ve got the perfect invitation. Our Let’s Eat The World culinary holiday in Spain brings you into the kitchens, markets, and tables of southern Spain. You’ll learn the traditional way, from locals who’ve been perfecting their craft for generations. And yes, you’ll eat very well 😉
So how do you like your tortilla, slightly runny, cooked through, with or without onions? Let me know in the comments.
