Tortilla de papas, the Spanish potato omelette, is made by slowly cooking thin potato slices and julienned onion in olive oil until tender, draining them, mixing them with beaten eggs, salt, and a touch of merkén, then setting the omelette in a skillet for about 5 minutes, flipping it with a plate, and cooking 3 to 4 minutes more. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 2 people.
It is one of the most popular dishes in Spanish cooking, with many variations depending on the country where it is made.
How to Make Tortilla de Papas?
In Chile, the wide range of native potatoes makes the tortilla de papas especially versatile, and a pinch of merkén adds a local smoky touch.
Nutritional Information
Each serving of tortilla de papas contains approximately 550 kcal, 10 g of protein, 40 g of fat (8 g saturated), 250 mg of cholesterol, 35 g of carbohydrates, 3 g of sugars, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Tortilla de Papas Recipe
Preparation: 20 minutes
Cooking: 20 minutes
Servings: 2 people
Ingredients
- 200 ml (3/4 cup + 1 tablespoon) of olive oil
- 4 eggs
- 4 medium potatoes
- 1 medium onion
- Merkén, to taste
- Fine salt
Instructions
- Peel and rinse the potatoes, quarter them lengthwise, and slice them thinly, about 4 mm thick. Rinse again, drain on paper towels, and set aside. Heat the olive oil in a large skillet over high heat, add the potatoes in an even layer, and cook for about 5 minutes.
- Add the julienned onion, stir gently, sprinkle with 1/2 teaspoon of salt, and lower the heat to minimum. Cover and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are tender. Drain in a colander and save the oil.
- In a medium bowl, beat the eggs with a pinch of salt and merkén to taste, add the drained potatoes and onion, and mix well with a wooden spoon. Heat 2 tablespoons of the reserved oil in a medium skillet over high heat, pour in the mixture, and spread it out, shaking the pan for about 30 seconds as the eggs begin to set.
- Lower the heat, tuck in the edges with a spatula, and cook for 5 minutes. Place a deep plate over the skillet, flip the tortilla onto it, slide it back into the pan, tidy the edges, and cook 3 to 4 minutes more. Flip onto a plate, rest 1 minute, and serve hot, on its own or with a side.
Additional Tips
Choose floury potatoes
Floury varieties break down slightly and blend with the egg for a creamier tortilla.
Let the mixture rest
Rest the potatoes in the beaten eggs for about 10 minutes so they absorb some egg and hold together better.
Reuse the oil
The strained oil is full of onion flavor and is perfect for sautéing or the next tortilla.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Olive oil | Sunflower oil | 1:1 | Milder |
| Merkén | Smoked paprika | To taste | Less heat |
| With onion | Without onion | Classic debate | |
| Plain | With chorizo or spinach | To taste | Heartier |
Frequently Asked Questions (FAQs)
1. Can I make it without onion?
Yes. In Spain there is a long-running debate between con cebolla and sin cebolla; both are traditional.
2. Can I use less oil?
Yes, cook the potatoes covered over low heat, almost confited, with less oil.
3. How do I store leftovers?
Covered in the refrigerator for up to 2 days; eat it cold or gently reheated in a skillet.
4. What variations exist?
Chorizo, spinach, peppers, serrano ham, cheese, or seafood; in Chile, a pinch of merkén is common.
What Is Tortilla de Papas?
Tortilla de papas, or tortilla de patatas in Spain, is a thick omelette of potatoes, eggs, and often onion, served hot or cold.
Origin of the Spanish Tortilla
Its origin is usually placed in Extremadura, Spain, where an 18th century document from Villanueva de la Serena is often cited as its earliest record.
Did You Know?
After potatoes arrived in Europe from South America, they were long viewed with suspicion and used as animal feed or ornamental plants before becoming a staple.
