SpanishFoodie: Tortilla de Patatas with Onion
Creator's potato-onion-egg Spanish tortilla and plate-flipping method. The video recipe uses 650 g potato and 6–8 eggs, and its doneness temperature was not verified. Follow FOOD's 500 g potato, 6 eggs and minimum 71°C fully set center.
Official cooking video · SpanishFoodie · YOUTUBEFully Set Spanish Potato and Onion Tortilla
Four thick slices of Spanish potato-onion omelette, cooked fully so the egg is set through the center.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Peel and cut 500 g potatoes into 3 mm slices; thinly slice 180 g onion. Beat six eggs with 4 g salt and 0.5 g pepper.
- 02
Heat 60 ml olive oil in a lidded 20 cm nonstick pan over medium-low. Cook potatoes and onion for 18–22 minutes, turning gently until fork-tender without deep browning.
- 03
Drain and cool the potato mixture five minutes, then fold into eggs. Add remaining 15 ml oil to pan and cook the mixture covered over low heat for 10–13 minutes.
If excessive hot oil remains in the pan, drain it carefully before adding the egg mixture. Do not try to flip until the bottom is well set. - 04
When mostly set, invert safely onto a large plate and slide back into the pan. Cook the other side 5–8 minutes; verify the center of the egg dish reaches 71°C. Rest five minutes, cut four portions and scatter 8 g parsley.
Use a flat plate wider than the pan, wearing mitts, and turn off the heat before carefully inverting. If it feels too heavy or unsafe, do not flip: cover the pan and cook gently until the center reaches at least 71°C.
Helpful source links
Before you cook
Contains egg. Do not taste raw egg mixture; cook the egg dish to at least 71°C in its center. Take care when inverting the hot pan; refrigerate leftovers within two hours.
Allergens: egg
Image & source credits
These illustrations stand in for food photos.