Tortilla de patatas

Difficulty level



4 approx.

Preparation time

20 minutes of preparation and a total of 40 minutes with cooking approx.


  • 6 Eggs
  • 1 Kilo of potatoes
  • 1/2 Kilo onions (optional to put less or nothing)
  • Olive oil for the pan
  • Salt


  1. Peel, wash and cut potatoes into thin slices.
  2. Peel and cut the onion into small, thin slices or chop.
  3. Mix them with the cut potatoes.
  4. Fry everything in hot oil until soft; first over a live fire, spinning it, and then simmering.
  5. Crack the eggs in a bowl and beat them by adding salt to taste.
  6. Pass the potatoes and onion through a strainer to release them with oil.
  7. Heat a tablespoon of oil in a nonstick round frying pan (very important).
  8. Place the potato and fried onion with the egg in the pan. A good trick is to mix the potato and onion well in the bowl and snap them with fork to make the cooking more homogeneous.
  9. When the omelet starts roasting slightly below, turn the tortilla over with the help of a flat plate. This is the difficult part. My trick is to put a plate underneath in case a part of the tortilla falls out of the pan.
  10. Wait until you see that there is no fluid egg anymore and finally return to the dish on which it will be served.


Today, it is possible to buy pans that already carry an omelet dumper that makes it easy to turn around successfully.

This dish is a favorite of the Spaniards. Interestingly, each family has its own different way of making the omelet. For example, my father adds some milk to it before flipping it into a frying pan to make it fluffy.

In some bars, they add yeast to make it higher and more compact.

At our school, they sold delicious tortilla baguettes with mayonnaise and tomato.

The potato omelet is often offered as lids by cutting relatively small square taquitos and putting a chopstick on top to help you eat it without the need for a plate or cutlery.