Spanisch Tortilla

A recipe from Tomás González Méndez

Tortilla de patatas (Spanish potato omelet)

Tortilla de patatas (Spanish potato omelet)

Tortilla is always delicious, warm or cold, as a tapa or as a side dish. In Spain it is also common as a breakfast.


5 Eggs

5 Potatos in pieces

Olive oil for frying of potatos



1. Wash and peel potatos and cut them in pieces. Heat the oil in the pan, put in potatos and fry for a while. Reduce the heat and steam the potatos for the next 15 – 20 Min. Please don’t forget to turn the potato around, in order to protect the from getting brown. When the potatos are cooked, remove the pan from the heat and shake off the oil.

2. Beat the eggs and put them in a bowl, season with a salt and whisk them. Fold in the potatos.

3. Heat the oil in the frying pan and add in the potato mixture. Smoothen it and let set it slowly at middle heat (beware of searing it). With the help of a plate and a turner turn the fried food around and let them to get browned slightly.

Enjoy your meal!