Tortilla de Patatas y Cebolla
Pan-fried potato and onion folded into a slow-cooked egg cake — Spanish-tortilla shortcut.
Ingredients
- 400 g Potatoes
- 1 Onion
- 5 Egg
- 4 tbsp Extra-virgin olive oil
- 1 tsp Salt
- ¼ tsp Black pepper
Method
- Heat the oil in a non-stick pan over medium heat so it is ready by the time the potatoes are sliced.
- While the oil heats, thinly slice the potatoes and the onion.
- Add the potato and onion to the hot oil with the salt. Cook covered, stirring now and then, until tender but not browned, about 12 minutes.
- Beat the eggs in a bowl with the black pepper.
- Drain the cooked potato and onion (save the oil), fold them into the beaten eggs, and rest 5 minutes.
- Wipe the pan, return 1 tbsp of the saved oil over medium heat. Pour in the egg mixture, lower the heat, and cook 5 minutes until set on the bottom.
- Flip the tortilla with a plate, slide it back to cook 2 minutes more, then rest and slice into wedges. Top with a drizzle of mayo or aioli and a little chili if you like.
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About Tortilla de Patatas y Cebolla
Tortilla de patatas is Spain's beloved potato omelette — not the folded French kind but a thick, set egg cake bound together by slowly cooked potato and onion, served in wedges. It is a fixture of Spanish bars and homes, eaten as a tapa, a light main, or tucked into a bread roll, and the great national debate is only ever whether to include onion (con cebolla) or not. This version takes the onion camp, cooking the potato and onion gently in olive oil until tender but not browned, so they stay soft and sweet rather than crisp.
The character of a good tortilla is all about that soft interior: potatoes that almost melt, folded into beaten egg and rested so they bind, then cooked slowly over low heat until just set. Draining the cooked potato and onion and reserving the flavorful oil is the practical trick here, letting you fold the vegetables into the egg without a greasy pan and reuse the seasoned oil to cook the tortilla. Served warm or at room temperature, cut into wedges, it's as good for a casual dinner as it is sliced cold from the fridge the next day. The patience of the low, slow cook — not any single fancy ingredient — is what gives this dish its tender, custardy heart.
Tortilla de Patatas y Cebolla: frequently asked questions
How many calories are in Tortilla de Patatas y Cebolla?
A serving has about 414 calories — 20.5g protein, 41.4g carbs, 18.6g fat, 5.3g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Tortilla de Patatas y Cebolla gluten-free?
Based on its ingredients, Tortilla de Patatas y Cebolla has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How many servings does Tortilla de Patatas y Cebolla make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.