Tortilla de Patatas

Here is a recipe for my own version of Spain’s famous Tortilla de Patatas.


5 potatoes, thinly sliced

1 white onion, sliced

6 eggs

2 cups olive oil

Salt to taste


Heat the olive oil in a medium size pot, the oil has to be just simmering, not too hot. Add the sliced onion and cook until soft and not brown.  About 5 minutes.  Add the sliced potatoes and a teaspoon of salt and keep cooking until tender, the oil always simmering.  Do not let them brown.

Once the potatoes are soft, drain them and leave them in the colander for about 5 minutes so they drain most of the oil. Leave the oil to cool and put in a glass jar.  The leftover oil can be used three more times.

In a bowl whisk the eggs a little bit, add the potatoes and mix well. Add some salt if needed.

Heat a nonstick pan with a little of the olive oil, add the potato mix and cook for about 4-5 minutes at medium heat with the lid on. Cover with a dinner plate and turn the tortilla onto the plate. Then slide back to the pan.  Cook for about 3 more minutes.  Making sure it does not overcook.

Leave to cool a couple of minutes before eating.