Pan-Fried Spanish Tortilla de Patatas
A classic Spanish potato and onion omelette, gently cooked to a tender, golden finish perfect for any meal. This spanish-inspired breakfast (vegetarian) ready in about 40 minutes combines medium (about 600g) large potatoes, medium (about 150g) large onion, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium (about 600g) large potatoes
- 1 medium (about 150g) large onion
- 6 large eggs
- 1/2 cup (120ml) olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Peel and thinly slice 3 medium potatoes into 1/8-inch thick rounds and thinly slice 1 medium onion. Rinse potatoes under cold water to remove excess starch and pat dry.
- Step 2: Heat 1/2 cup olive oil in a large nonstick skillet over medium heat. Add sliced potatoes and onions with 1 tsp salt and 1/2 tsp black pepper, cooking gently for about 15 minutes, stirring occasionally, until potatoes are tender but not browned.
- Step 3: In a large bowl, whisk 6 large eggs until frothy. Drain excess oil from the skillet into a heatproof bowl, reserving about 2 tbsp oil.
- Step 4: Add the cooked potatoes and onions to the eggs and gently fold to combine without breaking the potato slices.
- Step 5: Heat the reserved 2 tbsp olive oil in the skillet over medium heat. Pour in the egg mixture and cook for 5-7 minutes until edges are set and bottom is golden.
- Step 6: Place a large plate over the skillet, carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side for 4-5 minutes until fully set and golden.
- Step 7: Slide the tortilla onto a serving plate and let rest for 5 minutes before slicing into wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Spanish Tortilla de Patatas take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Pan-Fried Spanish Tortilla de Patatas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Pan-Fried Spanish Tortilla de Patatas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Spanish Tortilla de Patatas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Fried Spanish Tortilla de Patatas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
