Spanish Tortilla de Patata Recipe

Full disclosure, my Spanish is not good. On my first trip to Spain, I saw "tortilla" on a menu and, I thought, I could go for a taco.

To my surprise, the waiter returned with this breakfast-type egg-potato pie slice. Turns out I ordered a Spanish tortilla, or tortilla de patata, which is ubiquitous throughout Spain.

We soon learned that cafes in Barcelona, Madrid, and along the Camino often serve these slices on a complimentary basis with a drink order. For example, if you order a white wine (vino blanco) or a capucino (café con leche), the tortilla de patata is often served for free along with a slice of Spanish pan.

The image below is from Bar Union | Sociudad de Maneru, Spain, a great stop along the Camino Francés (French Way). I paid for this one--no freebie.

Slice of tortilla de patata along the Camino Francés. (c) L Murphy

Choosing Potatoes for Your Tortilla

I like Russet potatoes. Many U.S. recipes recommend waxy potatoes like Yukon Gold for their texture, but I'm sticking with the Russets for my Spanish Tortilla de Patata Recipe.

In Galicia, Spain, the preferred potato is the Pataca de Galicia, similar to the Kennebec used in the U.S. for making French fries. But, I don't usually see Kennebecs at Costco, Sam's, or local grocery stores. Russet potatoes, on the other hand, are everywhere, and they have a high starch content. This makes them a good substitute.

Start with 1200 g of unpeeled Russet potatoes

Peeled Russet potatoes weighing 998 g

Thinly slicing or dicing the potatoes is important. These are not really small enough pieces

Heat the this slices in oil. I use my wok, but any large pan can work

Let the onions and potatoes cool for 15 minutes before placing in the egg mixture

Cooked potatoes and onion resting in the egg mixture for at least 15 minutes

(c) L Murphy

Potato Preparation Tips

• Start with about 1200 grams of unsliced potatoes, which works out to 3 really large potatoes or 4 standard large potatoes.

• Peel the Russet potatoes. Place them in water to preserve them.

• Slice potatoes thinly using a mandolin or a sharp knife. Thin slices cook evenly and absorb the olive oil better.

• Place sliced potatoes in cold water to prevent browning before cooking.

• Again, for a smaller tortilla, about 4 medium Russet potatoes (approximately 1000-1200 grams) work well. See the images above. I usually start with 1200 g of unpeeled potatoes, which ends up being about 1000 g peeled.

• Before cooking, we will strain them from the water, dry them on a towel, and sprinkle lightly with salt

  
  

Ingredients for a Small Spanish Tortilla de Patata

• 4 large Russet potatoes (about 1200 grams), unpeeled. In the pictures, I display 3 very large potatoes from Costco. Otherwise, 4 to 5 potatoes would be correct.

• 1 medium white onion (about 200 grams), thinly sliced

• 6 to 8 large eggs. I like to use 8 eggs.

• Several cups of olive oil (for cooking). You need enough oil to cover the potatoes.

• Salt to sprinkle on the potato slices before cooking

• Salt (1/4 teaspoon for the egg mixture)

• Pepper for the egg mixture. I started using white pepper because it looks a little better to not have the black flecks.

• Optional: 2 fresh scallions, chopped

• Optional: 1 or 2 pieces of Serrano ham, diced

  
  

Preparing the Potatoes and Onions

1. Peel and slice the potatoes very thinly using a mandolin or knife. Be careful to avoid cutting yourself; I cut off the tip of my finger--it still hurts. You can also dice the potatoes. They should be very small pieces. In the images above, I show an example where, in my view, I cut them too big.

2. Place the sliced or diced potatoes in a bowl of cold water to stop oxidation.

3. Peel and slice the onion thinly.

4. Drain the potatoes and pat them dry with a clean towel. Sprinkle with salt before cooking them in the oil.

   
   

Cooking the Potatoes and Onions

Heat the olive oil in a very large, deep pan over medium heat (around 340°F or setting 8 on a typical induction stovetop). I use my wok and my laser thermometer to check the temperature. Note the temp drops after adding to the potatoes.

I have also used my deep fryer on the French Fry setting at 265 degrees F. Add the potatoes carefully to the hot oil. We cook them first, then cook the onions.

• Cook the potato slices in the hot olive oil for about 20 minutes, stirring gently every few minutes to prevent sticking and ensure even cooking.

• The potatoes should become tender but not browned or crispy.

• Use a wide pan to allow the potatoes to cook evenly without overcrowding.

• Remove and drain the potatoes. I use a spider strainer to remove them and shake off excess oil. Let them start cooling.

• Add the onions to the olive oil and cook for bout 7 minutes. We want them a little golden.

• Remove the onions, drain, and add them to the potatoes. Again, I use a spider strainer

• Let this mixture cool for about 5 to 10 minutes.

  
  

Mixing Eggs and Seasoning

While the potatoes cook, crack 6 to 8 eggs into a large bowl. Add about a 1/4 teaspoon of salt and some freshly ground white pepper or black pepper if you don't have white. Either is fine, but I think the white looks better in this tortilla. Beat the eggs lightly until combined.

It is not strictly traditional, but you can add the chopped scallions and diced Serrano ham to the egg mixture. It makes a nice addition. I saw this done in Bilbao, Spain, so it's not just an American thing.

Once the potatoes and onions are sufficiently cooled, add them to the egg mixture. Mix gently to coat the potatoes and onions evenly.

Important: Let the potato-onion mixture rest in the eggs for at least 15 minutes.

Cooking the Tortilla

If you check out my pictures of tortillas de patata from Spain, you'll see a beautiful golden, non-blackened/browned tortilla de patata. That's the goal.

I include scallion and Serrano ham in the tortilla.

Slice of Tortilla de Patata

Low heat is the key to having a golden tortilla.

(c) L Murphy

I see a lot of images from U.S. blogs with recipes for a Spanish tortilla that are scorched. And, I GET IT. I have made the same mistake.

Overcooked because the heat was too high.

1. Spray your 8-inch non-stick pan heavily with non-stick spray. I use Pam; that works. I have tried the olive oil version, and it didn't work as well. The egg stuck in the pan and was too brown.

2. Pour the egg, potato, and onion mixture into the pan and spread evenly.

3. Cook on very low heat for about 7 to 12 minutes until the edges start to set. I set my gas stove to the lowest level. This requires patience, but it's worth it.

4. Use a spatula to loosen the edges. Also, using the spatula around the edges helps identify if the tortilla is ready to flip. If the eggs are cooked on the edges, it's ready to flip.

5. Carefully flip the tortilla onto a plate, then slide it back into the pan to cook the other side for another 7 to 10 minutes.

6. How to know if it's done? I use a digital meat thermometer and slide it into the side of the tortilla. When it reaches close to 165 degrees F, it's done perfectly.

7. Alternative to flipping on a plate: I have a second 8-inch pan. I spray it with non-stick spray and flip the tortilla into the second pan instead of using the plate method. It's difficult to flip it perfectly. Use a spatula to get it neatly in the pan and form the edges. Again, I use a digital meat thermometer, and when it's at or close to 165 degrees F, it's done perfectly.

8. To finish, you need to get it out of the pan and onto a plate. To accomplish this, first, use your spatula to make sure the edges are free. I also push it a little bit to make sure it is not sticking to the pan before flipping it out of the pan. Next, place a plate on top like a lid, then quickly flip the pan and plate over so the plate is on the bottom and the pan is upside down. Hopefully, the tortilla is now neatly on your plate.

Variations and Tips for Success

• Adding scallions and Serrano ham enhances the flavor. Add scallions and diced Serrano ham slices to the egg mixture.

• Bigger Pan - If you use a little more potato and eggs, you can use a bigger pan.

• Adjust the number of eggs depending on the size of your pan and the amount of potatoes.

• Use a non-stick pan for easier flipping and less oil absorption.

• In Spain, they serve it at room temperature. We serve it warm from the microwave. We store it in the fridge.

Final Thoughts on this Spanish Tortilla de Patata Recipe

Making a Spanish tortilla with Russet potatoes and eggs is straightforward once you understand the key steps: slicing potatoes thin, cooking them gently in olive oil, mixing with well-seasoned eggs, and cooking the mixture slowly to achieve a tender, golden omelette.

We make a tortilla de patata at least once every two weeks and enjoy a slice and a glass of orange juice for breakfast, which is convenient and seems healthier than many other breakfast options.