Tortilla de Patatas or Spanish Omelette | Recipe

A traditional dish from Spain, an omelette made sturdier by the inclusion of fried potatoes. Serve it warm or cold, as main course or side dish.

For two as main course or four to six as side dish you’ll need 6 eggs, 550 g potatoes, 3 cloves of garlic, olive oil, ground black pepper and salt.

Peel and slice the potatoes into 3-4 mm thick slices.

Heat enough oil in a pan on mediumish heat to cover the potatoes.

Crush the unpeeled cloves of garlic slightly with the side of a knife and add them to the pan. Stir for a while and infuse the oil with the aroma from the garlic. Add the potatoes and fry until they’re golden and soft, not browned.

Remove the potatoes from the pan as soon as they’re soft and set them aside. Remove the oil as well, it can be sieved into a container and reused a few times if stored in the fridge.

Crack the eggs into a bowl, add 1 tsp or more of salt as well as pepper to taste, and whisk until they’re lightly mixed. Adding too little salt and pepper will make a bland omelette, so try to find the right balance.

Choose a frying pan deep enough to make a tortilla about 3 cm thick.

Add some oil to it on medium heat, then return a thin layer of potatoes. Pour around half of the egg mixture onto the potatoes, then add the rest of the potatoes and pour the last of the eggs on top. Mix very lightly to distribute the eggs and potatoes evenly.

Let fry for 4-5 minutes loosening the sides from the pan with a spatula, then flip it over by placing a large plate on top of the pan, then flip both over, leaving the omelette on the plate. Slide the omelette back, then fry a few minutes more until the surface has set. Shape the sides with a spatula as it’s frying for that traditional cake shape.

An alternate method in order to avoid flipping it, is to heat the oven to 250° C, fry it 2 minutes less, then place the frying pan on the middle rung in the oven and let cook for 5-6 minutes until firmed and lightly browned on top.

Flip it over on a plate and portion out. Serve it with a salad and bread or other tapas dishes.

List of ingredients

Eggs
Potatoes
Garlic
Olive oil
Black pepper
Salt

The origins of the tortilla
The origins of the Spanish omelette can be traced back at least to the 19th century, although the exact details of its creation are a subject of debate. It’s widely believed that the dish was born out of necessity and ingenuity, using simple and readily available ingredients.
The first reference to the omelette can be found in Navarrean court documents from 1817, describing the sparse food eaten by Navarre’s farmers.
One legend has it that it was invented during the siege of Bilbao by general Tomás de Zumalacárregui as a quick dish to feed the army, while another story has it invented by Spanish prisoners captured after the battle of Montes Claros in 1665.
Whatever the true origins are, it’s a staple of Spanish cuisine, often served as a tapa (appetizer) in bars and restaurants, as well as a common dish for home-cooked family meals.

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