Tortilla de Patatas

Shop Ingredients
Serves 8 or more as finger food


900g potatoes, waxy varieties such as Desiree work best but we used a mix here.
salt to taste
8 large eggs
1 large brown onion
About 2 cups extra virgin olive oil for frying


Tortilla de Patatas is the ultimate GF party food. Full of eggs, tender potatoes and sweet onions – a recipe for the spring celebrations!

Tortilla de Patatas

Peel the potatoes and rinse them under cold water. Slice them about 5mm thick using a sharp knife or mandolin – you want the potatoes to be the same size so they cook evenly.

Pat the potato slices dry with a tea towel and put them into a large bowl, then sprinkle with salt and mix well.

Heat about 2 cups of olive oil in a large non-stick frying pan over medium low heat. When the oil is hot, add the potatoes, they need to be majority covered, a few poking up is okay though.

Cook the potatoes on low heat for about 20 minutes, stirring occasionally. They may break down a little; this is okay. In the last 10 mins of cooking, add the onions and continue cooking, stirring occasionally.

In the meantime, beat the eggs thoroughly in a large bowl and season with salt.

Once the potatoes are tender and the onions are translucent, strain into a colander (we save the oil in an air tight container in the fridge for future use!) and allow to sit for 5 mins to cool and remove excess oil. Once rested, add to the egg mixture, mix well and let rest for a further 15 mins.

Warm a scant 1/4 cup of the reserved oil in the same non-stick frying pan over medium-low heat, once hot, pour in the egg mixture and spread into an even layer.

Cook over medium-low heat for about 10-15 minutes. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn’t sticking.

To flip the tortilla, take a large plate and put it over the pan and flip quickly – you’ll need courage and confidence, rememeber, the tortilla senses fear. Some uncooked egg mixture will likely slip out, but that’s part of the charm. Slide the tortilla back into the pan to cook the other side for another 6-8 minutes.

Slide the tortilla out of the pan onto a serving plate and let cool for 15 minutes or more before slicing and serving.










Hints and Tips

Recipe by Spanish Sabores with considerable input from Sarah Lloyd


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