The classic Spanish dish, tortilla de patatas (Spanish omelette), never goes out of style. This simple yet satisfying recipe has been a staple in many Spanish households for generations. And why not? The combination of tender potatoes, onions, and eggs is a match made in heaven.
But the beauty of tortilla de patatas lies not just in its simplicity, but also in its versatility. You can add a pinch of this or that to give it your own unique twist. From spicy chorizo to truffle oil, from caramelized onions to roasted red peppers – the possibilities are endless!
In this article, we’ll explore 19 delicious tortilla de patatas recipes that will take your taste buds on a culinary journey across Spain and beyond. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire you to try new flavors and techniques.
So, let’s get started and dive into the wonderful world of tortilla de patatas!
Classic Spanish Tortilla de Patatas with Onions
A staple of Spanish cuisine, this iconic tortilla is a simple yet flavorful dish that’s perfect for any occasion. This recipe combines tender potatoes, sweet onions, and rich eggs for a satisfying snack or meal.
Ingredients:
– 4 large eggs
– 1 large onion, thinly sliced
– 3-4 large potatoes, peeled and diced
– Salt to taste
– Olive oil for frying
Instructions:
1. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
2. Add the sliced onions and cook until translucent, about 5 minutes.
3. Add the diced potatoes and cook for an additional 10-12 minutes, or until they’re tender and lightly browned.
4. In a bowl, whisk together the eggs and a pinch of salt.
5. Pour the egg mixture over the potato-onion mixture in the skillet.
6. Cook the tortilla for about 3-4 minutes on each side, or until the eggs are set and the edges start to curl.
7. Remove from heat and let it cool slightly before slicing and serving.
Cooking Time: Approximately 25-30 minutes
Crispy-Edged Tortilla de Patatas
Tortilla de Patatas is a classic Spanish dish that’s easy to make and packed with flavor. This recipe adds an extra layer of crunch with crispy-edged tortillas.
Ingredients:
– 4 large potatoes, peeled and thinly sliced
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1/2 cup olive oil
– Salt, to taste
– 8-10 corn tortillas
– Optional toppings: chopped fresh cilantro, crumbled queso fresco
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced potatoes and onions; cook for 5 minutes or until they start to soften.
3. Add the minced garlic and cook for an additional minute.
4. Meanwhile, preheat your oven to 400°F (200°C).
5. Place a tortilla on a flat surface and spoon some of the potato mixture onto one half of the tortilla.
6. Fold the tortilla in half to enclose the filling.
7. Repeat with the remaining ingredients.
8. Bake for 12-15 minutes or until the tortillas are crispy and golden brown.
Cooking Time: 25-30 minutes
Garlic-Infused Tortilla de Patatas
This classic Spanish dish gets a flavorful boost with the addition of garlic, perfect for a quick and satisfying meal or snack. With just a few simple ingredients, you can create a rich and savory tortilla that’s sure to become a favorite.
Ingredients:
– 6-8 medium-sized potatoes, peeled and thinly sliced
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley
– 2 eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the sliced potatoes to the pan and cook for about 10-12 minutes, stirring occasionally, until they’re tender and lightly browned.
4. In a separate bowl, whisk together the eggs and a pinch of salt and pepper.
5. Pour the egg mixture over the potato mixture in the pan, and cook for an additional 2-3 minutes until the eggs are set.
6. Remove from heat and sprinkle with chopped parsley. Serve warm or at room temperature.
Cooking Time: approximately 20-25 minutes
Truffle Oil Tortilla de Patatas
Tortilla de patatas is a traditional Spanish omelette made with potatoes, onions, and sometimes ham or chorizo. In this recipe, we’ve added the luxurious flavor of truffle oil to give it a decadent twist.
Ingredients:
– 4 large eggs
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 1 small onion, thinly sliced
– 1/4 cup truffle oil
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Heat a non-stick skillet over medium heat.
2. Add the sliced potatoes and cook until they’re tender, about 5-7 minutes.
3. Add the sliced onion and cook for another 2-3 minutes, until softened.
4. In a separate bowl, whisk together the eggs and truffle oil. Season with salt and pepper to taste.
5. Pour the egg mixture over the potato and onion mixture in the skillet.
6. Cook the tortilla for about 3-4 minutes on one side, until the edges start to set.
7. Flip the tortilla and cook for another 2-3 minutes, until cooked through.
Cooking Time: Approximately 15-20 minutes
Spicy Chorizo Tortilla de Patatas
This recipe combines the richness of chorizo sausage with the comfort of potatoes and eggs, adding a spicy twist for an unforgettable flavor experience.
Ingredients:
– 4 large eggs
– 1/2 cup diced chorizo sausage
– 1 medium onion, diced
– 2-3 medium-sized potatoes, peeled and thinly sliced
– Salt and pepper to taste
– 1 tablespoon olive oil
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the sliced potatoes and cook for an additional 5-6 minutes, or until they start to soften.
4. Crack in the eggs and stir gently to distribute evenly among the potato mixture.
5. Add the diced chorizo sausage and stir well to combine.
6. Cook for a further 2-3 minutes, or until the eggs are almost set.
7. Use a spatula to gently fold the edges of the tortilla towards the center.
8. Continue cooking for another minute, then serve hot, garnished with parsley or chives if desired.
Cooking Time: 15-20 minutes
Cheesy Tortilla de Patatas with Manchego
This rich and creamy omelette is a staple of Spanish cuisine, packed with potatoes, onions, and Manchego cheese. Perfect as a main course or side dish.
Ingredients:
– 4 large eggs
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 1 small onion, finely chopped
– 100g Manchego cheese, grated
– Salt to taste
– Vegetable oil for frying
Instructions:
1. Heat a non-stick skillet with 1 tablespoon of vegetable oil over medium heat.
2. Add the sliced potatoes and cook until they are tender and lightly browned (about 10 minutes).
3. Push the potatoes to one side, crack in the eggs, and scramble them until just set.
4. Mix the eggs with the potatoes, then add the chopped onion and grated Manchego cheese.
5. Cook for an additional 2-3 minutes or until the cheese is melted and the mixture is heated through.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 15-20 minutes
Smoked Paprika Tortilla de Patatas
This recipe is a creative twist on the classic Spanish dish, Tortilla de Patatas. The addition of smoked paprika gives it a rich and smoky flavor that complements the crispy potatoes and creamy eggs perfectly.
Ingredients:
– 4 large potatoes, thinly sliced
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 6 eggs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Heat olive oil in a non-stick skillet over medium-high heat. Add sliced potatoes and cook for about 5 minutes on each side, or until crispy and golden brown. Remove from the skillet and set aside.
4. Reduce heat to medium. Add minced garlic and smoked paprika to the skillet; cook for 1 minute, stirring constantly.
5. Pour whisked eggs over the garlic mixture in the skillet. Cook, stirring occasionally, until eggs are almost set.
6. Arrange cooked potatoes on top of the egg mixture.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until eggs are fully set and lightly browned.
8. Remove from the oven and garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Roasted Red Pepper Tortilla de Patatas
Elevate the classic Spanish dish, Tortilla de Patatas, with the sweet and smoky flavor of roasted red peppers. This recipe combines the simplicity of a potato omelette with the depth of caramelized red peppers.
Ingredients:
– 4 large potatoes, peeled and thinly sliced
– 2 large red bell peppers, seeded and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 6 eggs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potato slices with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes or until tender.
3. Meanwhile, roast red peppers on a baking sheet at the same temperature for 30-40 minutes, turning occasionally, until charred and blistered.
4. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add garlic and cook for 1 minute.
5. Whisk eggs with salt and pepper. Pour into the skillet and cook, stirring occasionally, until almost set.
6. Add roasted potatoes and red peppers to the egg mixture. Stir gently to combine.
7. Cook for an additional 2-3 minutes or until the eggs are fully cooked.
8. Serve warm, garnished with chopped parsley if desired.
Cooking Time: Approximately 45-50 minutes.
Herbed Tortilla de Patatas with Parsley and Thyme
A classic Spanish dish gets a fragrant twist with the addition of fresh parsley and thyme. This flavorful tortilla is perfect for a quick lunch or dinner.
Ingredients:
– 4 large potatoes, peeled and thinly sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 2 sprigs of thyme, chopped
– Salt and pepper to taste
– 6 eggs
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the sliced potatoes and cook for 10-12 minutes, stirring occasionally, or until they are tender and lightly browned.
5. In a bowl, whisk together the eggs and season with salt and pepper.
6. Pour the egg mixture over the potato mixture in the skillet and stir gently to combine.
7. Cook for an additional 2-3 minutes, or until the eggs are set.
8. Sprinkle the chopped parsley and thyme on top of the tortilla and cook for a final minute.
9. Serve warm, sliced into wedges.
Cooking Time: 20-25 minutes
Caramelized Onion and Potato Tortilla
A flavorful and comforting dish, perfect for a weeknight dinner or brunch. This Caramelized Onion and Potato Tortilla is a twist on the classic Spanish omelette, packed with sweet caramelized onions and tender potatoes.
Ingredients:
– 4 large eggs
– 1 large onion, thinly sliced
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until caramelized.
3. Add the sliced potatoes, garlic, salt, and pepper to the skillet. Cook for an additional 10-12 minutes, or until the potatoes are tender.
4. In a separate bowl, whisk together the eggs.
5. Pour the egg mixture over the onion and potato mixture in the skillet. Cook for about 2-3 minutes, or until the edges start to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the tortilla is cooked through and slightly golden brown.
Cooking Time: Approximately 35-40 minutes
Zucchini and Potato Tortilla
A delicious and healthy Spanish-inspired omelette packed with zucchini, potatoes, and a hint of paprika.
Ingredients:
– 2 medium zucchinis, diced
– 1 large potato, peeled and diced
– 4 eggs
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Olive oil for greasing the pan
Instructions:
1. Heat a non-stick skillet over medium heat with a small amount of olive oil.
2. Add the diced potatoes and cook until they’re slightly tender, about 5 minutes.
3. Add the zucchinis and cook until they’re softened and lightly browned, about 3-4 minutes more.
4. In a bowl, whisk together eggs and season with salt, pepper, and smoked paprika.
5. Pour the egg mixture over the potato-zucchini mixture in the skillet.
6. Cook until the edges start to set, then use a spatula to gently lift and fold the edges towards the center.
7. Continue cooking for about 2-3 minutes or until the tortilla is almost set.
8. Serve warm, garnished with chopped parsley.
Cooking Time: 15-20 minutes
Vegan Tortilla de Patatas with Chickpea Flour
Tortilla de Patatas is a classic Spanish omelette dish, typically made with potatoes, onions, and eggs. This vegan version uses chickpea flour as an egg substitute, making it a great option for those looking for a plant-based twist.
Ingredients:
– 1 large onion, thinly sliced
– 2-3 large potatoes, peeled and thinly sliced
– 1/4 cup chickpea flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. In a bowl, whisk together chickpea flour, salt, and pepper.
2. Heat the olive oil in a large non-stick skillet over medium heat.
3. Add the sliced onions and cook until translucent, about 5 minutes.
4. Add the potato slices and cook for an additional 10-12 minutes, or until they are tender and lightly browned.
5. Pour the chickpea flour mixture over the potatoes and onions, stirring gently to combine.
6. Cook for a further 2-3 minutes, until the mixture is set and slightly golden.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Gluten-Free Tortilla de Patatas
A classic Spanish dish, Tortilla de Patatas (Spanish Omelette) is a staple in many households. This gluten-free version is just as delicious and easy to make.
Ingredients:
– 4 large eggs
– 1 large onion, diced
– 2-3 large potatoes, peeled and thinly sliced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Olive oil for frying
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Heat a non-stick skillet over medium heat.
2. Add olive oil and sauté the diced onion until translucent.
3. Add sliced potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
4. In a separate bowl, whisk together eggs and season with salt and pepper.
5. Pour the egg mixture over the potato mixture in the skillet.
6. Cook for an additional 2-3 minutes, or until the eggs are almost set.
7. Use a spatula to gently fold the tortilla in half and cook for another minute.
8. Serve warm, garnished with parsley or chives if desired.
Cooking Time: approximately 20-25 minutes
Mini Tortilla de Patatas Bites for Tapas
These bite-sized tortillas are a twist on the classic Spanish dish, perfect for snacking and sharing at your next gathering. With crispy potatoes, gooey cheese, and savory onions, you’ll be hooked from the first bite.
Ingredients:
– 6-8 mini flour tortillas
– 1 large potato, peeled and diced
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh onion
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together diced potato, onion, and olive oil.
3. Wrap each mini tortilla with about 1/4 cup of the potato mixture, leaving a small border around the edges.
4. Sprinkle grated cheese on top of the potato mixture.
5. Place the bites on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until the cheese is melted and the tortillas are crispy.
Cooking Time: 12-15 minutes
Slow-Cooked Tortilla de Patatas
Tortilla de Patatas is a beloved Spanish dish that’s perfect for a cozy dinner or brunch. This slow-cooked version takes the classic recipe to new heights, with tender potatoes and onions melting into a creamy egg mixture.
Ingredients:
– 4 large eggs
– 1 medium onion, thinly sliced
– 2-3 large potatoes, peeled and thinly sliced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your slow cooker to low heat.
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Add the sliced onion and potatoes to the bowl; toss gently to combine.
4. Heat the olive oil in a skillet over medium-high heat. Add the potato and onion mixture; cook until slightly caramelized (about 10 minutes).
5. Transfer the cooked mixture to the slow cooker; pour in the whisked eggs.
6. Cook on low for 3-4 hours or high for 1-2 hours, or until the eggs are set and the potatoes are tender.
7. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 3-4 hours (low), 1-2 hours (high)
Olive-Stuffed Tortilla de Patatas
This recipe combines the savory flavors of Spain with the brininess of olives, creating a unique and delicious twist on the classic tortilla de patatas.
Ingredients:
– 4 large potatoes, peeled and thinly sliced
– 1/2 cup pitted green olives, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potato slices, olives, garlic, salt, and pepper.
3. In a separate bowl, whisk together eggs and a pinch of salt.
4. Heat the olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and cook until the edges start to set (about 2-3 minutes).
5. Add the potato and olive mixture to one half of the omelette. Cook for an additional 2-3 minutes or until the potatoes are tender.
6. Use a spatula to fold the other half of the omelette over the filling. Cook for another minute, then transfer to a baking dish.
7. Bake for 10-12 minutes or until the eggs are cooked through and the tortilla is golden brown.
Cooking Time: 15-18 minutes
Bacon and Potato Tortilla
A classic Spanish omelette gets a smoky twist with the addition of crispy bacon and tender potatoes.
Ingredients:
– 4 large eggs
– 1 medium onion, diced
– 2 medium potatoes, peeled and diced
– 6 slices of cooked bacon, crumbled
– Salt and pepper to taste
– Cooking oil or butter for greasing
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, beat the eggs with a fork until well mixed.
3. Heat a non-stick skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the diced potatoes and cooked bacon to the skillet. Cook for an additional 5-7 minutes or until the potatoes are tender.
5. Pour the beaten eggs over the potato mixture. Cook for 2-3 minutes or until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the tortilla is fully cooked and slightly golden brown.
7. Remove from the oven and let cool before slicing and serving.
Cooking Time: 20-25 minutes
Sweet Potato Tortilla with Caramelized Shallots
Elevate your brunch game with this vibrant, flavorful dish that combines the natural sweetness of sweet potatoes and caramelized shallots. This recipe is perfect for a lazy Sunday morning or a special occasion.
Ingredients:
– 2 large sweet potatoes
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 eggs
– 1 tablespoon butter, softened
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until soft.
3. Meanwhile, caramelize shallots by cooking them in olive oil over medium heat for 20-25 minutes, stirring occasionally.
4. Once sweet potatoes are done, let them cool slightly before peeling and mashing.
5. In a bowl, whisk eggs with a fork. Add mashed sweet potatoes, salt, and pepper to taste.
6. Heat butter in a non-stick skillet over medium heat. Pour in egg mixture and cook for 2-3 minutes or until the edges start to set.
7. Sprinkle caramelized shallots on top of the tortilla and fold the eggs to enclose. Cook for an additional minute.
8. Serve warm and enjoy!
Cooking Time: Approximately 1 hour and 15 minutes
Seafood-Inspired Tortilla de Patatas with Shrimp
This Spanish-inspired recipe combines the classic tortilla de patatas (potato omelette) with succulent shrimp and a hint of seafood flavor, creating a deliciously savory dish.
Ingredients:
– 4 large eggs
– 1 pound shrimp, peeled and deveined
– 2 medium potatoes, peeled and thinly sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, beat eggs with a fork.
3. Add shrimp, potatoes, onion, garlic, salt, and pepper; mix well.
4. Heat olive oil in a 10-inch non-stick skillet over medium heat.
5. Pour egg mixture into the skillet and cook for 4-5 minutes or until edges start to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until eggs are cooked through.
7. Remove from oven, garnish with chopped parsley (if desired), and serve hot.
Cooking Time: Approximately 20-25 minutes
