Classic Tortilla de patatas | Spanish Potato Omelette

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Classic Tortilla de patatas | Spanish Potato Omelette

Name: Classic Tortilla de patatas | Spanish Potato Omelette
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanische Küche
Ingredients: 600 g waxy potatoes; 100 g yellow onion; 5 pcs eggs; 1 tbsp vegetable oil; 1 tsp salt; 1 pinch ground pepper; 1 pc baking paper

(0)

45 min

Under an hour

Knuspr-Küche

Holen Sie sich den Geschmack Spaniens direkt in Ihre Küche! Diese klassische Tortilla de patatas ist eine herzhafte Kartoffel-Omelett-Spezialität, die durch ihre Einfachheit und ihren ehrlichen Geschmack besticht. Goldbraun gebackene Kartoffelscheiben treffen auf sanft gegarte Zwiebeln und fluffige Eier – ein zeitloser Genuss, der warm oder kalt serviert werden kann. Perfekt als leichtes Abendessen, Tapas-Highlight oder für das nächste Picknick. Ein echtes Stück spanische Lebensfreude auf dem Teller!

Preparation method

Ingredients overview

Ingredients

600 g waxy potatoes
100 g yellow onion
5 pcs eggs
1 tbsp vegetable oil
1 tsp salt
1 pinch ground pepper

Additionally, you will need

1 pc baking paper

Preheat the oven to 200 °C. Peel the potatoes and onions and slice them into approximately 3 mm thin rounds. Line a baking sheet with baking paper and spread the slices on it (preferably side by side, not overlapping too much). Drizzle with a little oil, season with half of the salt, and bake in the oven for about 15 minutes.

Meanwhile, crack the eggs into a large bowl. Add the remaining salt and a pinch of ground pepper, and whisk everything well. Carefully fold the pre-baked potatoes and onions into the egg mixture.

Heat a coated pan (ideally with a 22 cm diameter) with one tablespoon of oil. Once the pan is hot, add the potato-egg mixture and let it set over medium heat for about 4 minutes. Then place a large plate over the pan, swiftly flip the pan so the tortilla lands on the plate, and then carefully slide it back into the pan. Fry the second side until golden brown as well. The tortilla is ready when it springs back slightly when pressed with a finger. Enjoy hot or at room temperature!