A traditional, lighter and colourful Spanish Tortilla de Patata or tortilla española made with onions and olive oil. Because we also eat with our eyes!

Spanish Tortilla de Patata is so popular over there, they eat it at all times of the day; breakfast, lunch or dinner even tapas or served as a snack called Pincho. Similar in many ways to her cousin the frittata. This omelette version is with thicker pieces of potatoes and sometimes onions.

For this version, I’ve used those lovely Peruvian purple potatoes to give this traditional dish a little colour. They taste and are cooked the same as any other potatoes. I’m a firm believer in ‘we eat with the eyes too and frankly this dish needed a little kick.

Spanish Tortilla de patata

The purple potatoes

Yes, purple, it’s not a common one we see in the supermarket, well except in Peru. They are smaller than usual potatoes and taste a tad sweeter. Composition wise they have a lower glycemic index than normal potatoes which is good and contains some more antioxidants. Frankly, its only downside is the price, but if you can afford them, go ahead next time you see them, they are succulent! Plus they give this lovely colour to this tortilla!

The Technique

Tortilla de patata espanola

There are 2 ways of doing a tortilla de Patata: the Spanish way and the “Guiri” way… The Spanish way is in a pan all along, so better be good at flipping an omelette… also more oil is used… because you pre-fry the potatoes and onions before. The interior is also quite creamy which is not for everyone.

The “Guiri” way (the way they call non-native people like myself) or also in Navarre (a Spain region) they use this other and lighter technique because barely any oil is used and it’s way easier because you just end up cooking the tortilla in the oven (no flipping). So you decide…

Alternative

Colorful Spanish Tortilla de patata

There are all sorts of tortillas out there, Spaniards love also to put artichokes, mushrooms, ham, peppers even chorizo is used. It’s a whole world of tortillas out there! Sometimes in tapas bars, you’ll see a 20 cm thick gigantic version! This particular recipe contains onions but if you are not a fan, simply discard them!

*Important note: do not use recently boiled potatoes to make a tortilla, they will lose water, ending in a massacre.

Colorful Spanish Tortilla de patata

5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 216
A traditional, lighter and colorful Spanish Tortilla de Patata or Tortilla Española made with onions and olive oil. Because we also eat with our eyes!

Equipment

  • none stick pan of 30cm or 2 small ones of 15cm
  • a big plate to flip tortilla
  • lid

Ingredients

  • 6 eggs
  • 250 g purple potatoes (or normal potato)
  • 1 onion (finely chopped)
  • 2 tbsp olive oil
  • salt and pepper

Instructions 

Traditional way

  • Add olive oil to a pan, about 1 cm from bottom (depends of the size of your pan).
  • Add the potatoes and cook at medium low (no frying) 5 minutes.
  • Add the onion and cook another 20min, always low-medium heat.
  • Drain the potatoes and onion.
  • In a big bowl mix the eggs, salt and pepper.
  • Add the potatoes to the eggs.
  • Bring pan to high heat with little olive oil.
  • Incorporate the mix and turn rapidly but softly with spatula, and move around the pan. Until the texture change to a “rice pudding” consistency.
  • Add the lid and lower the heat to medium low for 1-2 minutes.
  • Put the big plate on top of the pan and flip it in.
  • Slide the uncooked part back in the pan, cover.
  • Cook for another 3-4 minutes.
  • Cover, let it rest for 2 more minutes (if you like it leaky skip the resting time).

The oven “Guiri” way

  • Cook the onion in a pan with olive oil until soft.
  • Add the pre cooked potatoes and warm them up for another 2 minutes.
  • Mix the eggs, salt and pepper.
  • Mix all together.
  • In a pan at medium high heat, add the mix to the pan and turn rapidly but softly with a spatula until consistency of a rice pudding.
  • Cover and put in the oven for 12 minutes.

Notes

Can be served warm or cold as a tapas. Cut into small cubes with wood sticks in each piece if you want an easy breezy way to serve the tortilla.
In the second ‘Guiri ‘ technique do not use freshly boiled potatoes, as they will break apart. Whether you fry them before or use leftovers of boiled potatoes.
Author: thefoodolic
Calories: 216kcal
Course: Aperitivo, Plato principal, Tentempié
Cuisine: Spanish
Keyword: dutch oven, easy, onions, patata, purple, tortilla

Nutrition

Calories: 216kcal | Carbohydrates: 14g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 99mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 2mg
Nutrition Facts
Colorful Spanish Tortilla de patata
Amount per Serving
Calories
216
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
246
mg
82
%
Sodium
 
99
mg
4
%
Potassium
 
394
mg
11
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
10
g
20
%
Vitamin A
 
358
IU
7
%
Vitamin C
 
14
mg
17
%
Calcium
 
51
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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