Tortilla de Patata (Spanish Tortilla)

Tortilla de Patata (Spanish Tortilla)

10
MONICA SELF 1

"This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it."

Ingredients

servings 244 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
  2. Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
  3. Preheat oven to 225 degrees F (110 degrees C).
  4. Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
  5. Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.

Footnotes

  • The tortilla can be cooked on the stovetop in a skillet, and flipped to cook both sides.
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Reviews

10
  1. 17 Ratings

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I find that this recipe has too many ingredients. The typical spanish tortilla only consists of potatoes, onion, garlic and eggs.

The way I make this dish, I give it 5 stars, but the way this recipe is written, only 4. The good thing about Tortilla de Patata is that there are as many different ingredient varieties as you ...

Overall I feel this spanish tortilla contained all the flare of what an authentic "patata" demands: a delicious dichotomy of chrispy outershell and soft center. Recommendations: I suggest this s...

Although this can taste good is not really a Spanish Tortilla, keep it simple and will taste better.

I guess I'm rating the version of this that I made rather than this specific recipe though mine's not too far off. I combined the suggestions of reviewers plus the other recipes for this on thi...

This is not anywhere near authentic. You need to encorporate the vegetables in the tortilla/"Pie" this is one of the MAGIC dishes in Spain, I have visited there a number of times buying horses...

I made this with my Kindergarten "Cooking Around the World" class and it was a big hit! Very easy to make and delicious too!

Fairly good recipe, but I think you should really not call it a Spanish Tortilla, as people get anal about these things! It works better with the potatoes diced and boiled first not fried (just ...

In the region of Spain I lived in, they wouldn't be caught dead using butter, they considered it a French concept. For a more authentic (and healthy) recipe, use oil Thanks for posting, Monica!