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Recipe details
Tortilla de patatas with onion
A Spanish potato-and-onion omelette set with beaten eggs in a skillet, then cut into neat wedges for serving. An easy dinner recipe with step-by-step instructions.
≈ 104 kcal/100 g · ≈ 338 kcal/serving
35 minEasySpanish
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
potato180 g
large eggs2 pcs
yellow onion40 g
olive oil5 ml
fine salt1 g
black pepper0.2 g
Cookware and utensils
8-inch nonstick skillet
mixing bowl
chef's knife
cutting board
spatula
whisk or fork
plate
Directions
01
Slice the potato into 2–3 mm rounds and slice the onion thinly.
Products
potato — 180 g; yellow onion — 40 g
Action
Slice
Time
5 min
Temperature
room temperature
02
Whisk the eggs with the salt and black pepper in the bowl.
Products
large eggs — 2 pcs; fine salt — 1 g; black pepper — 0.2 g
Action
Whisk
Time
2 min
Temperature
room temperature
03
Heat the olive oil in the skillet over medium heat.
Products
olive oil — 5 ml
Action
Heat
Time
2 min
Temperature
medium heat
04
Cook the potato and onion in the skillet, covered, until the potato is tender, turning the layers once.
Products
potato — 180 g; yellow onion — 40 g
Action
Cook
Time
14 min
Temperature
medium-low heat
05
Pour the beaten eggs over the potato layers.
Products
large eggs — 2 pcs
Action
Pour
Time
1 min
Temperature
medium-low heat
06
Cover the skillet and cook until the center reaches 160°F/71°C and the egg is set.
Products
large eggs — 2 pcs; potato — 180 g
Action
Set
Time
8 min
Temperature
medium-low heat; internal temperature 160°F/71°C
07
Slide the layered egg-and-potato round onto a plate and cut it into slices.
Products
potato — 180 g; large eggs — 2 pcs
Action
Slice
Time
3 min
Temperature
rest 3 minutes at room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
