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Tortilla de Papas

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  • Prep 40 min
  • Total 60 min
  • Ingredients 6
  • Servings 16
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Tortilla de papas, or potato omelets, will always remind me to my tía Gela. She was Spanish and the one who taught me to prepare them in Madrid. Despite her old age, she enthusiastically taught me to prepare these omelets. That afternoon with her, I learned about the ingredients it takes and a simple technique to put this tasty recipe together. In Spain, tortilla de papas can be found nearly everywhere. It’s served as a snack, sandwich filling, as an appetizer with a green salad or even as a light meal. Everyone loves it! I hope you like this recipe. The advantage is that it can be prepared ahead of time since they’re delicious at room temperature. I’m so tempted just from writing these lines that I’m going to prepare one right now!
by Morena Cuadra
Updated Sep 14, 2015
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Ingredients

  • 2 lb potatoes (Yukon Gold)
  • 1 medium yellow onion
  • 1 cup olive oil
  • 9 eggs
  • 1/4 cup milk
  • Salt and pepper, to taste

Directions

  •  
    1
    Wash and peel the potatoes. Cut them in half lengthwise and slice them thinly widthwise. The thickness doesn’t really matter, but the thinner they are the quicker they will cook. Set them aside.
  •  
    2
    Peel and cut the onion in half and then into slices. Combine with the potatoes.
  •  
    3
    Heat a cup of olive oil in a large pan over medium heat. Add the potatoes with the onions in one even layer. Cover the pan and cook for 20-30 minutes, flipping the potatoes from time to time without letting them brown. Make sure they’re cooked, lower the heat and strain the oil.
  •  
    4
    Mix the eggs with milk, salt and pepper in a large bowl. Combine with the potatoes and onions and let sit for a few minutes.
  •  
    5
    Now you'll have to decide if you want to make one big tortilla or if you want to divide it into two or three smaller parts. Heat 1/4 cup of oil in a pan and pour the egg and potato mixture into the pan. Cook over medium-high heat, shake the pan from time to time and use a spatula to detach the borders from the pan and push the potatoes towards the center. After 5 minutes, reduce the heat to medium and let cook until the center of the omelet is curdled.
  •  
    6
    Place a dish over the pan. Put on oven mits to protect your hand and quickly flip the omelet and the pan over to let it fall on the dish. Place the pan back on the heat, add a bit more oil and slide the omelet onto the pan. Finish cooking over medium heat until it’s to your liking.
  •  
    7
    Once ready, flip back on to the dish you’re going to serve it on and place it on your table.
  •  
    8
    Serve with your favorite garnishes.

Expert Tips

  • tip 1
    For more texture and flavor, add one thinly sliced red pepper with the onions and black olives before mixing the potatoes with the egg.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Tortilla de papas, or potato omelets, will always remind me to my tía Gela. She was Spanish and the one who taught me to prepare them in Madrid. Despite her old age, she enthusiastically taught me to prepare these omelets. That afternoon with her, I learned about the ingredients it takes and a simple technique to put this tasty recipe together. In Spain, tortilla de papas can be found nearly everywhere. It’s served as a snack, sandwich filling, as an appetizer with a green salad or even as a light meal. Everyone loves it! I hope you like this recipe. The advantage is that it can be prepared ahead of time since they’re delicious at room temperature. I’m so tempted just from writing these lines that I’m going to prepare one right now!
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