How to Make Tortilla de Patatas

The tortilla de patatas, which literally means "potato tortilla", is a very typical Spanish dish that is similar to a frittata. If you'd like to know how you can make this delicious recipe at home, then move onto step one below.


  • 3 Medium-sized russet potatoes, diced about 1/4 inch
  • 1 Medium-sized onion, chopped
  • 3 Eggs
  • 1 Medium-sized tomato, chopped
  • 1 Clove of garlic, chopped
  • Cooking oil (olive oil, canola oil, and sunflower oil are all good cooking oils to use in this recipe)
  • Salt
  • Pepper


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    Beat the eggs lightly in a mixing bowl. Beating them lightly will make the eggs turn out thicker, however you can beat them well if you'd like. Along with that, sometimes, well beaten eggs will turn out softer. If you'd like the eggs a bit more fluffy, then you can pour in cold milk.
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    In a pan, saute garlic, half of the onion and tomato (added in this order) until the tomato is cooked. This should be done over high heat.
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    Put the potatoes in the pan and cook until tender. It's up to you if you want soft or chunky potatoes. This should be done on medium-high heat. Add the desired amount of salt while cooking the potatoes.
    • Put the rest of the onion in and cook this for about 45 sec more. Make sure the onion is still a little crunchy. Add a little pepper on the potatoes just after cooking them and before adding to the eggs.
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    Pour the contents from the pan into the beaten eggs. Mix.
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    Spray some cooking oil or put a tbsp. of butter into a hot non-stick pan. When the oil or butter is hot, pour the egg and potato mixture into the pan.
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    Cook until one side is light brown.
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    Then flip over. If your prefer soft on the inside, cook in medium high heat. If you prefer well done inside and outside,cook slower in medium or low heat.
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  • Even with the same ingredients, every tortilla de patatas will have its own uniqueness, and there's no cook who will make a tortilla the same as another. It's very important to have good oil, good eggs, and most importantly, high-quality potatoes.
  • Consider adding some spring onions or parsley to the dish for a little extra added flavor.
  • If you can't decide what pepper you should use, white pepper powder is a good option, but you can pretty much use any kind.
  • When you are sautéing, put the garlic in when the oil is not yet hot, after about 30 seconds, when the oil should be only slightly got, add in the onions. Once they are transparent, add in the tomatoes. Sautéing in this order will give the dish more flavor.


  • Make very sure that the inside of the tortilla is cooked well, otherwise there will be ugly looking raw egg that might contain salmonella. You can mitigate that problem making sure the tortilla is not super thick.

Things You'll Need

  • Stirring spoon of any kind
  • Cooking oil
  • Nonstick pan
  • Second pan for sautéing
  • Whisk

Article Info

Categories: Eggs and Dairy