🇪🇸 Spanish Omelette (Tortilla de Patatas)

The classic Spanish dish made with just eggs, potatoes, and onion — simple, golden, and deeply comforting.

📝 Ingredients (serves 4)

• 3 medium potatoes (Yukon Gold, yellow potatoes, or new potatoes), peeled and thinly sliced

• 1 medium onion, thinly sliced

• 6 large eggs

• Olive oil (for frying — you’ll need a generous amount)

• 2.5 Tea spoon of salt (we will use it throughout the recipe)

🍳 Instructions

1. Cook the potatoes

• Heat a generous amount of olive oil in a nonstick or cast iron pan over medium heat.

• Add the sliced potatoes with a pinch of salt and stir to coat.

• Cook slowly for 12–15 minutes, stirring occasionally, until the potatoes are tender but not browned.

• Drain the potatoes in a colander and reserve a bit of the oil.

2. Cook the onions separately

• In a separate pan, heat a few tablespoons of olive oil over low to medium heat.

• Add the sliced onions with a pinch of salt.

• Cook gently for 7–10 minutes, stirring often, until the onions are soft, translucent, and lightly sweet. They should not brown.

• Drain any excess oil and set aside.

3. Mix with the eggs

• In a large bowl, beat the eggs with a pinch of salt.

• Add the drained potatoes and the cooked onions.

• Stir gently to combine and let sit for 5 minutes so the flavors meld.

4. Cook the tortilla

• Heat some of the reserved oil in a smaller nonstick pan (around 20 cm / 8 in) over medium heat.

• Pour in the egg, potato, and onion mixture. Spread it evenly and cook for 3–4 minutes, gently shaking the pan.

• Once the edges are set and the center is nearly firm, cover with a plate, flip, and slide the tortilla back into the pan.

• Cook the other side for another 3 minutes, until golden and fully set.

5. Rest and serve

• Let the tortilla rest a few minutes before slicing.

• Serve warm, at room temperature, or cold — it’s delicious every time.

🌿 Kuisit Tip

Letting the tortilla sit before slicing allows the texture to settle. For a gooey center, reduce cooking time by 1–2 minutes. And if you love onions, use sweet ones like Vidalia for an extra delicate flavor.