Classic Tortilla de patatas | Spanish Potato Omelette
45 min
Under an hour
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 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
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!