Authentic Spanish Tortilla de Patatas Recipe: The Perfect Traditional Potato and Egg Dish

Spanish Tortilla

Learn to make homemade Spanish tortilla de patatas, a classic traditional potato recipe that’s perfect for breakfast, dinner, or tapas. This easy Mediterranean egg dish is ideal for vegetarian meals. Visit www.podiumrecipes.com for more amazing traditional recipes.

Few dishes capture the essence of Spanish cuisine quite like the iconic tortilla de patatas, a traditional potato and egg dish that has graced tables across Spain for generations. This Spanish tortilla recipe transforms simple ingredients into a satisfying meal that works perfectly for breakfast, dinner, or as part of a tapas spread. Whether you’re exploring Mediterranean cuisine or looking for a hearty vegetarian option, this potato recipe delivers authentic flavors that will transport you straight to the bustling markets of Madrid or Barcelona.

The beauty of Spanish tortilla de patatas lies in its elegant simplicity. Using just potatoes, eggs, olive oil, and a touch of salt, this traditional recipe creates a thick, golden egg dish that’s both comforting and sophisticated. Unlike thin omelets, Spanish tortilla is substantial and filling, making it an ideal meal for any time of day. This Mediterranean classic has been a staple in Spanish households for centuries, passed down through generations as a testament to the power of quality ingredients prepared with care.

What makes this tortilla de patatas recipe truly special is its versatility. Serve it as a substantial breakfast with crusty bread, slice it for elegant tapas at your next gathering, or enjoy it as a satisfying vegetarian dinner with a simple salad. This traditional Spanish dish proves that the most memorable recipes often rely on technique rather than complexity, creating maximum flavor from minimal ingredients.

Ingredients

Nutrition Facts (Per Serving)

• Calories: 285
• Protein: 12g
• Total Carbs: 24g
• Fat: 16g
• Fiber: 3g
• Sugar: 2g
• Sodium: 420mg

Nutrition information is approximate and based on 6 servings

Preparation Instructions

Step 1: Begin this authentic Spanish tortilla de patatas recipe by heating the olive oil in a large, non-stick skillet over medium-low heat. The oil should be deep enough to almost cover the potato slices. Add the thinly sliced potatoes and optional onion to the oil, making sure they’re completely submerged. This slow cooking method is essential for creating the perfect texture in your Spanish tortilla.

Step 2: Cook the potatoes gently in the oil for 15-20 minutes, stirring occasionally with a wooden spoon. The potatoes should become tender but not brown or crispy. This gentle poaching technique is what gives tortilla de patatas its characteristic creamy texture. The potatoes are ready when they easily break apart with a fork.

Step 3: While the potatoes are cooking, beat the eggs in a large bowl with the salt. The eggs should be well combined but not frothy, as this Spanish recipe relies on a smooth, cohesive texture rather than a fluffy egg dish.

Step 4: Using a slotted spoon, carefully remove the potatoes from the oil and add them directly to the beaten eggs. Reserve about 2 tablespoons of the cooking oil and discard the rest. Gently fold the warm potatoes into the eggs, being careful not to break them too much. Let this mixture rest for 10 minutes to allow the flavors to meld and the eggs to slightly cook from the heat of the potatoes.

Step 5: Heat the reserved oil in the same skillet over medium heat. Pour the potato and egg mixture into the pan, spreading it evenly. Cook for 4-5 minutes until the bottom is set and golden brown. The edges should be firm while the center remains slightly soft.

Step 6: This is the most challenging part of making Spanish tortilla de patatas – the flip. Place a large plate over the skillet and quickly invert the tortilla onto the plate. Slide the tortilla back into the pan, cooked side up. Cook for another 3-4 minutes until the second side is golden and the center is just set.

Step 7: Remove your Spanish tortilla from heat and let it rest for at least 5 minutes before serving. This resting period allows the egg dish to firm up and makes slicing much easier. Garnish with fresh parsley if desired.

Serving Suggestions

This Spanish tortilla de patatas is incredibly versatile and can be served in numerous ways depending on the occasion. For a traditional Spanish breakfast, serve warm wedges with crusty bread and café con leche. The rich potato and egg combination provides sustained energy for the morning ahead.

As part of a tapas spread, slice the tortilla into small wedges and serve at room temperature alongside other Mediterranean favorites like olives, manchego cheese, and jamón. This vegetarian option balances beautifully with cured meats and aged cheeses, creating an authentic Spanish dining experience.

For dinner, serve a generous slice of tortilla de patatas with a mixed green salad dressed with olive oil and sherry vinegar. Add some roasted red peppers or a simple tomato salad to complete this Mediterranean meal. The Spanish tortilla can also be packed for picnics or lunches, as it tastes excellent at room temperature.

Pro Tips

These essential tips will help you master this traditional Spanish tortilla de patatas recipe. First, choose the right potatoes – waxy varieties like Yukon Gold work best because they hold their shape during the gentle cooking process. Avoid russets, which can become too mealy for this Spanish dish.

The key to perfect tortilla de patatas is patience during the cooking process. Don’t rush the initial potato cooking step – the slow, gentle heat ensures tender potatoes that won’t break apart when mixed with the eggs. This traditional technique is what separates authentic Spanish tortilla from ordinary egg dishes.

When flipping your tortilla, confidence is crucial. Use a plate that’s larger than your pan and move quickly but smoothly. If you’re nervous about the flip, you can finish the tortilla under the broiler instead, though this isn’t the traditional method. Practice makes perfect with this Spanish recipe.

Temperature control is vital throughout the cooking process. Too high heat will result in a burnt exterior and runny interior, while too low heat will make the tortilla tough. Medium heat for the final cooking stages ensures even browning and proper texture in your potato recipe.

Variations

While traditional Spanish tortilla de patatas is perfect as-is, there are several variation options that honor the spirit of this classic recipe. The most common alternative is adding thinly sliced onions, which many Spanish cooks consider essential for authentic flavor. This variation adds sweetness and depth to the dish.

For a Mediterranean twist, try adding roasted red peppers or sun-dried tomatoes to your tortilla de patatas. These ingredients complement the potato base while maintaining the vegetarian nature of the dish. Some regions of Spain include these alternatives in their traditional preparations.

Create a lighter variation by using a combination of whole eggs and egg whites, though this will change the rich texture that makes Spanish tortilla so special. You can also substitute sweet potatoes for regular potatoes, creating a variation that’s popular in modern Spanish cuisine.

For those following strict dietary restrictions, this recipe is naturally gluten-free and vegetarian. However, vegans can create an alternative using chickpea flour and water as an egg substitute, though the texture will be quite different from traditional tortilla de patatas.

Frequently Asked Questions

What’s the difference between Spanish tortilla and Mexican tortilla? Spanish tortilla de patatas is a thick egg dish made with potatoes, completely different from the thin flatbread called tortilla in Mexican cuisine. The Spanish version is more similar to a thick omelet or frittata, while Mexican tortillas are made from corn or wheat flour.

Can I make Spanish tortilla de patatas ahead of time? Yes! This Spanish recipe actually improves with time and is traditionally served at room temperature. You can make your tortilla de patatas several hours ahead, making it perfect for tapas parties or meal prep. Store covered at room temperature for up to 4 hours, or refrigerate for up to 2 days.

Why did my Spanish tortilla fall apart when I tried to flip it? The most common reason for a broken tortilla is insufficient cooking time on the first side or using too high heat. The bottom should be completely set and golden before attempting the flip. Also, make sure your potato and egg mixture isn’t too wet, which can make flipping difficult.

What type of pan is best for making tortilla de patatas? A well-seasoned cast iron or non-stick pan works best for Spanish tortilla. The pan should be about 9-10 inches in diameter for the proportions in this recipe. A good non-stick surface is crucial for successful flipping and easy removal of your finished dish.

Can I add other vegetables to my Spanish tortilla? While traditional tortilla de patatas contains only potatoes (and sometimes onions), modern variations include bell peppers, spinach, or mushrooms. However, these alternatives are not considered traditional Spanish recipes and may be frowned upon by purists.

Embrace the Art of Traditional Spanish Cooking

This Spanish tortilla de patatas recipe represents more than just a meal – it’s a connection to centuries of Spanish culinary tradition. The techniques used in this traditional potato dish have been refined over generations, creating a recipe that’s both simple and sophisticated. Every bite delivers the authentic flavors of Spain, making this vegetarian dish a true celebration of Mediterranean cuisine.

The versatility of tortilla de patatas makes it an invaluable addition to any cook’s repertoire. Whether you’re serving it for breakfast, packing it for lunch, featuring it in a tapas spread, or enjoying it for dinner, this Spanish recipe adapts beautifully to any occasion. The fact that it’s equally delicious warm or at room temperature makes it perfect for entertaining and meal planning.

Learning to make authentic Spanish tortilla connects you to a rich culinary heritage that values quality ingredients, proper technique, and the patience to let flavors develop naturally. This traditional recipe proves that the most memorable dishes often come from the simplest ingredients prepared with care and respect for tradition.

The Mediterranean approach to cooking embodied in this tortilla de patatas recipe emphasizes the importance of using excellent olive oil, fresh eggs, and quality potatoes. These foundational ingredients create a dish that’s both nourishing and satisfying, reflecting the Spanish philosophy that good food brings people together.

Ready to explore more authentic traditional recipes and Mediterranean cuisine like this Spanish tortilla de patatas? Visit www.podiumrecipes.com for an extensive collection of vegetarian dishes, egg recipes, potato creations, and international specialties that bring the flavors of the world to your kitchen. From Spanish classics to Mediterranean favorites, you’ll discover recipes that celebrate authentic flavors and time-honored cooking techniques.

Try this magnificent tortilla de patatas recipe and experience the satisfaction of creating an authentic Spanish dish in your own kitchen. Share your cooking success and any variations you try in the comments below – we love hearing how these traditional recipes become part of your family’s meal traditions. Your feedback helps us continue sharing the recipes that connect us to culinary cultures around the world!

Authentic Spanish Tortilla de Patatas Recipe: The Perfect Traditional Potato and Egg Dish

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

285

kcal

Ingredients

• 2 lbs potatoes (thinly sliced)

• 6 eggs

• 1 small onion (optional)

• 1 cup olive oil

• 1 tsp salt

• Fresh parsley (optional, for garnish)

Directions

• Heat oil in a pan over medium-low.
• Cook potatoes (and onion) in oil for 15–20 min until soft, not crispy.
• Beat eggs with salt in a bowl.
• Drain potatoes and mix into the eggs. Let sit 10 min.
• Add 2 tbsp oil back to the pan. Pour in the potato-egg mix.
• Cook 4–5 min until the bottom is set.
• Flip tortilla onto a plate, then slide back in the pan.
• Cook 3–4 min on the other side.
• Let rest 5 min, garnish with parsley, and serve.

Notes

• Great warm or at room temp. Serve as a light meal or tapas!