Spain · Iberia
Tortilla de Patatas
The bar-counter standard: potatoes, onion, eggs, patience.
45 min Serves 4 mediumtapasvegetarianclassic
Ingredients
- 600g waxy potatoes
- 1 large onion
- 6 eggs
- Olive oil
- Salt
Method
- 1
Slice potatoes thin and poach them gently in olive oil with the sliced onion for 25 minutes — they should be soft, not browned.
- 2
Drain, keeping the oil for next time.
- 3
Beat the eggs with salt, fold in the warm potatoes and rest 10 minutes.
- 4
Cook in a small pan over medium-low heat for 5 minutes.
- 5
Flip with a plate and cook 3 minutes more, keeping the middle juicy.
Budget note
The strained oil is reusable for a month — that is half the cost back.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Tapas Atlas
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook