Tortilla de Patata
Cuisine: Spanish
Author: Kitchens
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 4 Yukon Gold potatoes, quartered and sliced thin. If you have a mandolin, that would be ideal to use, as you get a consistent cut of potato
  • 1 small onion, sliced thin using a mandolin
  • 6 large eggs
  • 1 Cup extra virgin olive oil
  • 1/4 teaspoon saffron strands*
  1. In 2 Tablespoons of lukewarm water add the strands of saffron and let sit.
  2. Heat the entire cup of oil in a medium nonstick sauté pan over medium heat until hot.
  3. Add the sliced potatoes and cook over medium heat for about 10 minutes until just cooked through.
  4. Season with salt and place on plate.Add onions to oil in sauté pan and cook over medium low heat for about 8 minutes until softened.
  5. Combine onions and potatoes in a bowl.
  6. Crack eggs into one medium bowl and whisk lightly just a few times, we want the eggs to remain gelatinous. Add the saffron mixture, onion and potato mixture, season with a scant teaspoon salt and mix to combine, lightly crush the potatoes into the egg mixture.
  7. Heat 3 tablespoons of your oil in an 8 inch nonstick pan until smoking. Add the egg mixture and shake the pan vigorously for about 20 seconds.Lower the heat to medium low and let cook, allowing the eggs to begin to set. You can move your spatula gently around the edges.
  8. Cook eggs for about 6 minutes until they are loose but no longer liquidy. Invert the tortilla onto a plate and flip it back into the pan.
  9. Cook for 1 or 2 more minutes until just set.
  10. You can either serve the tortilla de patatas warm or at room temperature.
For those who cannot afford the pricey saffron used in this recipe, try 1/2 packet of Goya Sazón.
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