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Tortilla de Patatas Recipe

The Spanish Tortilla de Patatas, a potato tortilla, is prepared in a heavy skillet and can be sliced and served in wedges.

Prep: 15 minutes | Cook: 20 minutes | Serves: 6-8

Tortilla de Patatas


  • 1 cup olive oil, total needed in all
  • 1 onion, finely chopped
  • 3 large russet potatoes, peeled and diced into small cubes
  • 3 eggs
  • salt and pepper, to taste


  1. In large cast iron skillet*, heat 1/4 cup olive oil.  Add finely chopped onions and cook over medium heat until lightly browned.
  2. Add 1/2 cup more of olive oil  and the diced potatoes to the browned onions in the skillet.   Turn potato/onion mixture occasionally until potatoes are tender.  Try not to brown the potatoes too much.
  3. While potatoes are cooking, beat eggs in a large bowl and season with salt and pepper.  Set aside.
  4. When potatoes are tender, remove mixture from pan and place on paper towels to drain.  Remove pan from heat and drain the oil.
  5.  Add potato/onion mixture to eggs, pressing mixture into eggs so the mixture is covered completely.  Let mixture sit for 15 minutes.
  6. Heat remaining 1/4 cup olive oil in skillet over high heat.    Add the potato/onion/egg mixture, spreading mixture quickly and evenly over bottom of skillet.  Lower heat to medium and shake pan to prevent sticking until the egg sets up.
  7. Carefully flip the tortilla.  (NOTE:  I’ve never gotten the art of flipping tortilla de patatas, frittatas or omlettes down, so with a large spatula, I slip my tortilla de patatas onto a plate with a diameter larger than my skillet.  Then I take the skillet and place it over the top of the plate.  Then, very carefully with oven mitts on, holding the plate and skillet together, I flip the plate and skillet.  Be very careful.  The skillet is very hot!)  Slice the Tortilla de Patatas into wedges to serve.
  8. Tortilla de Patatas is delicious served with Gazpacho Sope.

Our Recommendations:

Lodge Logic 12-Inch Pre-Seasoned Skillet

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Author:   Category: vegetables, sides, bread  Tags: ,  

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