Tortilla de patatas Española


  • 3 potatoes
  • 1 blond onion
  • 5 eggs
  • salt
  • extra virgin olive oil


 1. Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8″ thick.


2. Peel and chop the onion into 1/4″ pieces.

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3. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and after 10 minutes the onion into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn. You want them to slowly fry, not becoming crisp like french fries, but rather tender and creamy.

4. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.

5. Crack the eggs into a large mixing bowl and beat by hand with a fork. Pour in the cooled potato onion mixture. Add some salt.

6. Mix together.

7. Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (20 cm) and heat on medium heat.

8. When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelette to check if the egg has slightly “browned.”

9. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate upside down over the frying pan and quickly turn the frying pan over and the omelette will “fall” onto the plate.

10. Place the frying pan back on the range.

11. Now slide the omelette into the frying pan. Use the spatula to shape the sides of the omelette.

12. Let the omelette cook for 3-4 minutes.

13. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

14. Slide the omelette onto a plate to serve.

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Greta Scacchi


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