Kitchen notes · a little help before you start
Tortilla de Patatas
A thick potato tortilla is satisfying to slice into, with tender potato held together by soft egg. The browned outside gives way to all those potato layers. Bring it to the table warm or let it reach room temperature, then cut a portion and enjoy its simple savory flavor.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Cuisine
- Spanish · Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Stop at just fork-tender
Cook the potato and onion in oil until the potatoes are just fork-tender, turning occasionally and avoiding overcooking.
2. Drain and cool briefly
Drain the potatoes in a colander, reserving the oil, then taste for salt and let them cool a few minutes.
3. Use a larger plate for flipping
Choose a plate larger than the pan for the flip once the tortilla starts firming around its edges and center.
Get to know the ingredients
Thin potato slices
Peel the Yukon Gold potatoes and slice them about a quarter inch thick before cooking with onion.
Salt in stages
Season potatoes during cooking, taste after draining and salt the beaten eggs separately before combining.
Beaten eggs
Beat the seasoned eggs together before adding potato and onion, tossing until the vegetables are coated.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Tortilla de Patatas
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Check the center, then plate
Cook until the center feels set and a knife or toothpick comes out clean, then flip onto a plate to serve.
A little more help as you go
Shape the edges gently
Run a rubber spatula around the tortilla, then use it after flipping to tuck the edges under into a rounded shape.
Cover leftovers in the fridge
Enjoy the tortilla warm, cold or at room temperature. Keep leftovers covered in the refrigerator.
A few questions you might have
How much oil should cover the potatoes?
They should be mostly covered. The directions allow a little more oil if needed during that first cooking stage.
Does the cooked side face up after flipping?
Yes, the cooked side should face up on the plate before you gently slide the tortilla back into the pan.
Should the frying heat stay high throughout?
The first side starts on high then reduces to medium-low; the second side also has its own lower-heat finish.
Can I serve it at room temperature?
Yes, you can enjoy it warm, at room temperature or cold.
Does the potato go into the egg while still draining?
Drain it first and allow a brief cooling pause, then toss the potato and onion with the beaten eggs.
Any more cooking tips?
This dish can be enjoyed warm, cold, or at room temperature. Store leftovers covered, in the fridge.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesbetterfromscratch.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.