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Recipe details
Tortilla de Patatas with Onion
A Spanish open-faced potato and onion omelette with softly set eggs, cooked entirely in one skillet and served as a substantial savory main dish. An easy dinner recipe with step-by-step instructions.
≈ 101 kcal/100 g · ≈ 253 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.
potato, peeled and thinly sliced180 g
large eggs150 g without shells
yellow onion, thinly sliced60 g
olive oil10 ml
fine salt1.5 g
black pepper0.2 g
Cookware and utensils
10-inch nonstick skillet with lid
Medium mixing bowl
Chef’s knife
Cutting board
Spatula
Directions
01
Whisk the eggs, salt, and pepper in the mixing bowl.
Products
large eggs — 150 g without shells; fine salt — 1.5 g; black pepper — 0.2 g
Action
Whisk
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in the skillet over medium heat.
Products
olive oil — 10 ml
Action
Heat
Time
2 min
Temperature
Medium heat
03
Cook the potato slices and onion under the lid until the potatoes are tender.
Products
potato, peeled and thinly sliced — 180 g; yellow onion, thinly sliced — 60 g
Action
Cook
Time
15 min
Temperature
Medium-low heat
04
Pour the beaten eggs over the potato and onion.
Products
large eggs — 150 g without shells; potato, peeled and thinly sliced — 180 g; yellow onion, thinly sliced — 60 g
Action
Pour
Time
1 min
Temperature
Medium-low heat
05
Cook the omelette uncovered until the edges are set and the center reaches 160°F/71°C.
Products
large eggs — 150 g without shells
Action
Cook
Time
10 min
Temperature
Low heat; center 160°F/71°C
06
Rest the omelette in the skillet for 5 minutes before serving.
Products
No products at this step
Action
Rest
Time
5 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
