Chef John’s Tortilla de Patatas Recipe

Cook Time: 30 minutes

This Spanish Tortilla, made with Yukon gold potatoes or russets, eggs, onions, and a touch of cayenne, is the perfect dish for any occasion. Whether served hot, warm, or at room temperature, it's a guaranteed crowd-pleaser.

Ingredients (Makes 6 servings)

• 2 pounds Yukon gold potatoes or russet potatoes, peeled
• 1 yellow onion, peeled and halved
• 5 large eggs
• 1 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup olive oil, divided

Directions

1. Slice the potatoes and onions using a sharp knife or mandoline into 1/8-inch thick slices.
2. In a large bowl, whisk together the eggs, 1/2 teaspoon of salt, black pepper, and cayenne until thoroughly combined. Set aside.
3. Heat 1/3 cup of olive oil in a large nonstick pan over medium-high heat. Add the sliced potatoes, onions, and the remaining salt. Cook, stirring occasionally, until the potatoes are tender and some potatoes and onions are lightly browned, about 20 minutes. During cooking, cover the pan periodically to reduce cooking time and retain moisture. If you want less browning, lower the heat to medium.
4. Once the potatoes and onions are cooked, stir them into the egg mixture with a spatula. Cover the bowl and let the mixture sit for 5 to 10 minutes.
5. In an 8- or 9-inch nonstick pan, heat the remaining olive oil over medium-high heat. Pour in the egg and potato mixture, smoothing the top evenly.
6. Cover the pan and cook for about 4 minutes, or until the bottom is browned and the edges of the tortilla start to firm up.
7. Carefully slide the tortilla out onto a plate, cover it with another plate, and invert it to flip the tortilla.
8. Return the tortilla to the pan, uncovered, and cook for another 2 minutes, or until it is fully set. The tortilla is done when it springs back lightly when pressed in the center with a finger.
9. If the tortilla feels soft or mushy, cook for a few more minutes, or leave it slightly less set according to your preference.
10. Transfer the tortilla to a serving plate and serve hot, warm, or at room temperature.

Nutrition Facts (per serving)

• Calories: 361
• Fat: 22g (28% Daily Value)
• Saturated Fat: 4g (19% Daily Value)
• Cholesterol: 155mg (52% Daily Value)
• Sodium: 389mg (17% Daily Value)
• Total Carbohydrate: 33g (12% Daily Value)
• Dietary Fiber: 3g (12% Daily Value)
• Sugars: 2g
• Protein: 9g (18% Daily Value)
• Vitamin C: 15mg (16% Daily Value)
• Calcium: 47mg (4% Daily Value)
• Iron: 2mg (14% Daily Value)
• Potassium: 873mg (19% Daily Value)

The Rich Heritage of Tortilla de Patatas

The tortilla de patatas, also known as the Spanish omelette, has a storied history that dates back to the early 19th century in Spain. While its precise origin is debated, many food historians trace its creation to the region of Navarra, where a simple combination of eggs, potatoes, and onions offered an affordable and filling meal for farmers and soldiers alike. Over time, the dish spread throughout the country, becoming a staple of Spanish cuisine and an emblem of home-style cooking.

Regional Variations Across Spain

Although the core ingredients of eggs, potatoes, and onions remain constant, regional differences give each tortilla its unique character. In Andalusia, for example, it may be cooked in more olive oil, resulting in a richer flavor and slightly crisp exterior. In Catalonia, some versions include additional vegetables or peppers, creating a colorful, slightly sweeter variant. The Basque Country often favors a firmer, almost custard-like consistency achieved through careful control of cooking temperatures. These regional touches reflect local tastes while maintaining the tortillas recognizable simplicity.

Distinctive Features Compared to Similar Dishes

Unlike other potato and egg dishes, such as frittatas or Italian omelettes, the Spanish tortilla is defined by its thick, layered structure and slow-cooked potatoes. The key difference lies in the gentle cooking method, which ensures that the potatoes are tender and infused with the egg mixture rather than simply mixed in. Frittatas often incorporate a wider variety of ingredients and are cooked more quickly, resulting in a lighter, less cohesive texture. The tortillas emphasis on the balance between egg and potato gives it a hearty, satisfying quality unique to Spanish cuisine.

Typical Serving Occasions

Tortilla de patatas is incredibly versatile and can be enjoyed at almost any time of day. In Spain, it is commonly served as a tapa in bars, accompanied by bread and a glass of wine, or as a main dish for lunch or dinner. It is also popular at family gatherings, picnics, and street festivals, where it can be eaten hot, warm, or at room temperature. The dishs adaptability has contributed to its enduring presence on both casual and formal tables across the country.

Interesting Facts and Cultural Significance

One fascinating aspect of the tortilla de patatas is its role in Spanish culture beyond the kitchen. It has inspired countless cooking competitions, regional debates over the perfect recipe, and even literature references as a symbol of comfort and tradition. Surprisingly, the original versions likely contained no onions, a controversial topic still debated among purists today. Additionally, the tortillas simplicity has made it a canvas for modern chefs to experiment with flavors, from chorizo and cheese to truffle oil, while still honoring its historical roots. This enduring combination of humble ingredients and rich heritage continues to captivate both locals and international food enthusiasts.

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