Prep 15 mins
Cook 20 mins
Love the potatoey goodness of a Spanish tortilla, but spooked by the full CUP of olive oil in most recipes? By using cooked potatoes, you can use just a quarter of the fat of the traditional recipe while staying close to the authentic form. Muy deliciosa!
- 1⁄4 cup olive oil
- 2 garlic cloves, smashed but still intact
- 1 large yellow onion, halved and then sliced
- 4 medium russet potatoes (cooked, peeled, and diced)
- 6 large eggs, beaten
- black pepper
- kosher salt, to taste
- Heat the olive oil in a large skillet over medium heat.
- Fry the two cloves of garlic in oil until the oil is nice and fragrant (about 3 minutes). Remove garlic from oil and discard the garlic.
- Add onion to the skillet. Season with a little salt and pepper. Cook onion about 5 minutes, or until translucent and soft, stirring occasionally.
- Add diced, cooked potatoes to skillet. (This is an ideal use for leftover potatoes, if you have them, or you can boil some taters up just for this occasion.)
- Stir to combine potatoes and onion, and then let cook 5 to 10 minutes. Stir occasionally to prevent browning. At some point in the cooking process, you will want to help yourself to little potato to test your seasonings, and then add more salt and pepper to taste.
- Pour beaten eggs over potato mixture. Shake the pan to distribute the eggs nice and evenly. Reduce heat to medium-low and cook for about 6 minutes on one side, or until the sides of the tortilla come away cleanly and are a little brown. NOTE: if you like yours really brown and slightly more authentic, cook it on medium.
- And now, the flip! Invert a plate on top of the skillet and carefully turn your tortilla out. Then VERY CAREFULLY slide the tortilla back into the pan uncooked side down and cook for another 6 minutes.
- Turn out tortilla onto another plate and cut into wedges. It can be served hot or cold, and makes great leftovers.
We have made traditional tortilla de patata for years, but it is nice to be able to make a quicker, easier, healthier version too. Even a quarter cup of oil is a lot for us, but you need it when making this dish, and it does serve 4 as a meal (or 8, if you are making it as part of a tapas menu). I opted to use half of the oil in the pan for cooking (we do like onion in it, but this time made it without it, since we didn't have any - so we didn't need any oil for that) and the other half for topping the finished wedges of tortilla. That gives it a great flavor, especially if you use a really good olive oil. Make sure to leave even spaces between your chopped potatoes in the pan so the egg can distribute nicely. I like to cook this close to medium, so you get nice brown crusts on both sides of your potato-y goodness. We love how the simple flavors of this dish shine, and would not cover that with cheese, which would make it taste more like an omelette (and is also not traditional).
My daughter made this dish in her Spanish class and wanted to make it again at home. We chose this recipe as it was similar to what they did at school. It was very tasty - three of us ate the whole thing!
This is absolutely wonderful!! This makes a great hearty breakfast or warm and filling dinner. My vegetarian friends also enjoyed this dish very much!! :) I used a medium salsa to top it off, wonderful!!