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SpanishMain Courses

Juicy Spanish Potato Omelet (Tortilla de Patatas)

⏱️ Prep: 15m🔥 Cook: 45m❄️ Rest: 10m∑ Total: 70m🍽️ 6 servings
Juicy Spanish Potato Omelet (Tortilla de Patatas)
🎬 Video ref: Recetas de Esbieta

Mise en Place / Ingredients[6]

  • 2 lbs (1 kg) Yukon Gold potatoes, thinly sliced
  • 1 large Sweet yellow onion, diced
  • 8 whole Large eggs at room temp
  • 1.5 cups Extra virgin olive oil for poaching (Goya Extra Virgin)
  • 1.5 tsp Fine sea salt, divided
  • 6 slices Crusty bread slices (optional, for serving)

🛒 US Supermarket Brand Guide

Yukon Gold Potatoes: Yukon Gold Potatoes

Buttery texture that softens without crumbling into mashed potatoes. • 📍 Produce section.

Cooking Sequence & Checkpoints

1
Poach in Olive Oil⏱️ 35 min

Cook sliced potatoes and onions with 1 tsp fine sea salt in olive oil over medium-low heat without browning for 35 minutes until tender.

✓ Checkpoint: Meltingly soft translucent potatoes.

2
Drain and Soak⏱️ 10 min

Drain oil. Whisk eggs with remaining 0.5 tsp fine sea salt and gently fold in warm potatoes. Rest 10 minutes.

✓ Checkpoint: Thick, warm egg-potato blend.

3
Set Bottom⏱️ 6 min

Heat skillet with 1 tbsp oil. Pour mixture, cook 2 minutes on medium-high, then 4 minutes on low.

✓ Checkpoint: Curved set edges and wobbly top.

4
The Flip⏱️ 4 min

Cover skillet with flat plate, invert in one confident motion, slide back into pan, and cook 4 minutes.

✓ Checkpoint: Golden rounded disk with juicy center.

🛡️ Food Safety & Internal Temperature: 160°F (71°C) USDA safe minimum for egg dishes (or use pasteurized eggs for a softer center)The USDA safe minimum internal temperature for egg dishes is 160°F (71°C). If cooking the tortilla to the traditional Spanish betanzos/creamy center style (145°F–155°F / 63°C–68°C), use pasteurized shell eggs and serve immediately or refrigerate promptly at ≤40°F (4°C).
👁️ Master Doneness Checkpoint:Golden pale exterior with a moist, creamy, slightly runny center when sliced.

🔬 Why It Works:

Warm Rest Technique: Soaking warm poached potatoes in beaten eggs for 10 minutes allows the potato starch to absorb liquid egg, creating a cohesive custard-like texture.

⚠️ Troubleshooting:

Tortilla sticks to pan during flip: Loosen the edges with a spatula and ensure pan is lightly oiled before pouring.