Spanish
Tortilla de patatas
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Spanish
SpainTortilla de patatas
Spanish potato omelette with eggs, onion, potatoes, and olive oil. Simple, thick, and gently creamy in the middle.
Ingredients
Pull out and measure what you need before you start cooking.
- 900 g waxy potatoes
- 8 large eggs
- 1 large yellow onion
- Olive oil for frying
- Salt
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 8 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Peel the potatoes and slice them thinly, about 5 mm. Pat the slices dry and salt them lightly.
- 2
Heat plenty of olive oil over medium heat and cook the potatoes slowly until tender without making them crisp.
- 3
Slice the onion thinly and cook it together with the potatoes until soft and sweet.
- 4
Lightly beat the eggs in a large bowl and season gently with salt.
- 5
Drain the potatoes and onion and fold them into the eggs. Let the mixture rest for a few minutes.
- 6
Return a little oil to the pan, pour in the egg mixture, and cook over medium heat until the underside has set.
- 7
Flip the tortilla using a plate or lid and cook the second side until just done. The centre can remain slightly creamy.
- 8
Let it rest a little and serve warm or at room temperature in wedges.
Serving profile
At a glance
5 ingredients and 8 steps from prep to serving.
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Source
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Recipe source: Klassisk tortilla verifierad mot Spanish Sabores. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av tortilla de patatas.
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After dinner
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