Tortilla de Patata (Spanish Tortilla)

Read Reviews (10)

"This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it." — MONICA SELF

Directions

Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
Preheat oven to 225 degrees F (110 degrees C).
Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.

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Footnotes

The tortilla can be cooked on the stovetop in a skillet, and flipped to cook both sides.

Reviews More Reviews

Most Helpful Positive Review

Oct 01, 2007

The way I make this dish, I give it 5 stars, but the way this recipe is written, only 4. The good thing about Tortilla de Patata is that there are as many different ingredient varieties as you like. You can put in whatever you please. It is good for breakfast, lunch or supper. Sometimes I put a package of thawed chopped broccoli in mine, or I caramalize some onions to serve on top. I have added crumbled cooked sausage or bacon. After I remove it from the oven and flip it onto the serving plate, I put a layer of shredded cheese (usually cheddar, but pepperjack would be good or whatever you like) on the top and allow it to melt. I like to serve it with a simple salad and some crusty bread. Yummy!

—Liz in Marlin, TX

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Most Helpful Critical Review

Jun 08, 2007

I find that this recipe has too many ingredients. The typical spanish tortilla only consists of potatoes, onion, garlic and eggs.

—Ebs

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17 Ratings

Feb 20, 2003

Overall I feel this spanish tortilla contained all the flare of what an authentic "patata" demands: a delicious dichotomy of chrispy outershell and soft center. Recommendations: I suggest this spanish delicacy be enjoyed along with a toasted bagget with a spoonful of mayonnaise!

—JAMIEKD

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Mar 19, 2008

Although this can taste good is not really a Spanish Tortilla, keep it simple and will taste better.

—Oana

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Aug 15, 2008

I guess I'm rating the version of this that I made rather than this specific recipe though mine's not too far off. I combined the suggestions of reviewers plus the other recipes for this on this site. I sauteed an onion until nearly carmelized, then added one red bell & one yellow bell. Sauteed until soft then added 5 yellow/yukon potatoes, sliced. Sauteed over medium heat, stirring often but keeping covered to steam potatoes. When they were done, I added 5 beaten eggs that had a splash of milk and a handful of cheddar cheese mixed in, let it set, flipped it, and let it finish. My flipping needs work-may put it under the broiler next time. It turned out fantastic! Had wonderful flavor, a nice light supper with fruit and we will make it often! Thanks for the recipe and all the suggestions!

—JENNYLYN1

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Dec 29, 2007

I made this with my Kindergarten "Cooking Around the World" class and it was a big hit! Very easy to make and delicious too!

—Princess of her Castle

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Mar 22, 2010

This is not anywhere near authentic. You need to encorporate the vegetables in the tortilla/"Pie" this is one of the MAGIC dishes in Spain, I have visited there a number of times buying horses and get deep into their culture--they whip this dish out "TOOTS SWEET" I have tried it a number of times(9) at home and can get close but it always lacks some flavor in comparison the great ones in spain. This is also missing Paprika which is the MOST important spice in spain

—jake/erika

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Sep 20, 2011

Fairly good recipe, but I think you should really not call it a Spanish Tortilla, as people get anal about these things! It works better with the potatoes diced and boiled first not fried (just 6oz not 6 potatoes!) 5 eggs and 1/2 cup of sour cream (no water) and also use olive oil not butter and no bacon drippings - then it is more like the real thing.

—Bonbon

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Nutrition

Calories
244 kcal
12%

Carbohydrates
21.3 g
7%

Cholesterol
166 mg
55%

Fat
13.4 g
21%

Fiber
3.1 g
12%

Protein
10.3 g
21%

Sodium
264 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tortilla de Patata (Spanish Tortilla)

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 244
Calories from Fat: 120

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 6.8g 34 %
Cholesterol 166mg 55 %
Sodium 264mg 11 %
Potassium 576mg 16 %
Total Carbohydrates 21.3g 7 %
Dietary Fiber 3.1g 12 %
Protein 10.3g 21 %
Sugars 2.6g
Vitamin A 18 %
Vitamin C 75 %
Calcium 17 %
Iron 17 %
** Thiamin 13 %
Niacin 28 %
Vitamin B6 28 %
Magnesium 13 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.