tortilla de patatas recipe
The Best tortilla de patatas recipe
It’s also surprisingly healthy for what it is. The potatoes are packed with fiber and vitamins, and the olive oil used in the recipe adds good fats that keep things satisfying. No one ever notices it’s not fried to death—just lightly sautéed until tender and crispy on the outside. That makes it a great way to enjoy a dish that’s both indulgent and balanced. Plus, it’s flexible—you can make it ahead and reheat it, or even freeze it for later. It’s the kind of recipe that feels like a no-brainer for everyday eating, but it’s also perfect for a small party or a lazy Sunday spread. My family doesn’t care if it’s fancy; they just want something warm, flavorful, and easy. That’s why it’s always in my rotation.
Classic Spanish Tortilla de Patatas
A hearty, crispy potato and egg omelet that’s perfect for lunch or dinner. Simple, flavorful, and endlessly adaptable.
🥘Ingredients
- 4 large eggs
- 2 medium potatoes (about 1.5 lbs), peeled and thinly sliced
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk eggs with salt. Add sliced potatoes and toss to coat evenly. -
2
In a separate bowl, mix tomato sauce, garlic, olive oil, paprika, and oregano. Set aside. -
3
Pour the egg mixture into a greased 8×8-inch baking dish. Spread the sauce evenly over the top. -
4
Bake uncovered for 30–35 minutes, or until the edges are golden and the center is set but still slightly jiggly.
🔧Equipment
- Mixing bowls
- Large skillet
- Oven-safe baking dish (8×8-inch pan)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Spanish Tortilla de Patatas Works
❓ Frequently Asked Questions About Spanish Tortilla de Patatas
How do I adjust the recipe for a larger or smaller batch?
For a larger batch, double the ingredients and increase the cooking time by about 10–15 minutes per additional panful. If scaling down, reduce the quantity proportionally and lower the pan temperature by about 10°F (5°C) to prevent burning.
Can I use frozen potatoes instead of fresh?
Yes, you can use frozen potatoes, but thaw and drain them thoroughly to remove excess moisture before cooking. Thawed potatoes may release more water, so adjust the salt slightly if needed.
What if my potatoes don’t soften enough in the oven?
If they’re still firm, add an extra 5–10 minutes to the roasting time, checking every 5 minutes. Alternatively, cover the pan with foil for the last 5 minutes to trap steam and help them soften.
Why do some versions include onions or garlic?
Onions and garlic add depth of flavor, but they’re optional in this classic recipe. If you prefer, sauté them separately before adding the potatoes for a milder taste.
