Potato Omelette - Tortilla de Patatas

Tortilla de patatas is a Spanish omelette made with eggs, potatoes, and onion for flavor. The delicious staple can be served hot, cold, or at room temperature. It is often accompanied by a steaming cup of café con leche or sofrito when served as a tapa. Traditionally potatoes and chopped onion are sauteed until softened before they are combined with eggs and cooked in a skillet until browned. In this version, the potatoes are grated then fried until crisp much like the hash browns you know and love. This recipe also uses avocado oil instead of olive oil due to its neutral flavor and minced garlic for aromatics.

 

Prep Time: 15 minutes

Cook Time: 30 minutes

 

Ingredients

Serves 8

  • Avocado oil
  • 6 Yukon gold or russet potatoes, peeled and grated using the largest holes on a box grater
  • Kosher salt
  • Black pepper
  • 1 tablespoon unsalted butter
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 8 large eggs

 

Directions

 

  1. Heat an inch of oil in a large non-stick skillet over medium-high heat.
  2. Season the potatoes with a generous pinch of salt and black pepper. Toss to evenly distribute the seasonings.
  3. Transfer the potatoes to the oil once hot. Fry the potatoes for 5-7 minutes or until lightly golden brown and crisp.
  4. Transfer to a paper towel-lined plate to drain excess oil. Set aside.
  5. Strain all but 1 tablespoon of oil into a heat-proof bowl. Set aside.
  6. Add the butter to the skillet and melt over medium heat. Toss in the chopped onion once the butter has melted.
  7. Sauté the onion for 5 minutes or until softened, then add the garlic.
  8. Continue to sauté for 2 more minutes.
  9. Beat the eggs in a large bowl with a pinch of salt and black pepper.
  10. Add the onion, garlic, and potatoes to the bowl with the eggs. Fold together until well combined.
  11. Drizzle a teaspoon of the reserved oil in the skillet and heat over medium. Add the potato and egg mixture once the oil is hot.
  12. Cook for 10 minutes or until the bottom is golden brown. Gently shake the pan to prevent sticking as soon as the eggs begin to set.
  13. Loosen the tortilla using a spatula and slide it onto a large plate.
  14. Using potholders, invert the skillet over the plate and flip the tortilla back into the skillet. Gently tuck the edges underneath with a spatula.
  15. Cook for another 4-5 minutes or until a tester comes out clean when inserted in the center.
  16. Transfer to a plate, slice, and serve.