Authentic home cooking from Spain, with US measurements. 
Spanish Potato Omelette (Tortilla de Patatas)
In this challenge, I chose to make tortilla de patatas as a tribute to my mother. My father doesn’t like finding big pieces of onion in the tortilla, so my mother always sliced the potatoes and especially the onion very thinly. That way, my father wouldn’t notice the onion, and my mother could add as much as she wanted, giving the tortilla more flavor. Many people won’t even try tortilla if they know it has onion, but my mother managed to fool more than one person. After they finished eating, she would always ask, “Did you like it?” and they always said yes, that it was delicious. Then she would tell them it had onion in it. Another thing she did to make the tortilla delicious was to cook it over very low heat so the potatoes wouldn’t burn and would turn out nice and tender.
Spanish Potato Omelette (Tortilla de Patatas)
In this challenge, I chose to make tortilla de patatas as a tribute to my mother. My father doesn’t like finding big pieces of onion in the tortilla, so my mother always sliced the potatoes and especially the onion very thinly. That way, my father wouldn’t notice the onion, and my mother could add as much as she wanted, giving the tortilla more flavor. Many people won’t even try tortilla if they know it has onion, but my mother managed to fool more than one person. After they finished eating, she would always ask, “Did you like it?” and they always said yes, that it was delicious. Then she would tell them it had onion in it. Another thing she did to make the tortilla delicious was to cook it over very low heat so the potatoes wouldn’t burn and would turn out nice and tender.
Open in Cookpad AppSteps
- 1
Peel the potatoes and slice them very thinly. Then peel half an onion and cut it into very thin strips.
- 2
In a skillet, cover the bottom with olive oil. Once hot, add the potatoes and onion with 1/2 teaspoon of salt. Stir and fry over medium-low heat with the skillet covered until the potatoes are soft. Stir occasionally to prevent burning.
- 3
Once the potatoes are tender, pour them into a colander to drain the oil.
- 4
Beat the eggs well with a pinch of salt, then add the drained potatoes and onion. Mix well.
- 5
Heat the skillet and pour in the egg and potato mixture. Spread the mixture evenly in the skillet. Increase the heat to medium-high and cook for 2 to 3 minutes on each side, depending on how well done you like the inside.
- 6
To flip the tortilla, use a flat plate that’s larger than the skillet. Cover the skillet with the plate and flip it over. Once the tortilla is on the plate, slide it back into the skillet to cook the other side. Use a wooden spoon to shape the edges so it stays round.
- 7
Ready to serve! I love to enjoy it with slices of toasted bread topped with tomato and olive oil, and a few slices of freshly cut jamón serrano.
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