Baked Spanish Tortilla

4.76 from 50 votes

Delicious and simple Spanish Tortilla de Patata recipe

Prep Time10

Cook Time40

Course: Main Course

Cuisine: spanish

Keyword: Baked Spanish Omelette, Baked Spanish Tortilla

Servings: people

Calories: 295kcal

Peel and cut the potatoes. Once the potato is peeled, cut them into long wedges and then slice them into small pieces. The shape will be then similar to a triangle. You can always use a mandolin to cut the potatoes as it will save you time.
4-5 medium size potatoes
Finely slice the onion and add the onion and cut potatoes onto a baking tray. Drizzle some olive oil on the top, cover with tin foil paper and bake for about 30 minutes at 200C.
½ medium size onion
Using a big mixing bowl, whisk the eggs until they are combined. When the potatoes and onion are baked, add them into the egg mixture and mix all the ingredients using a big wooden spoon or spatula. Add salt and mix one last time.
6 eggs, 1 teaspoon salt
Heat the oil in a frying pan to medium heat and pour in the egg and potato mixture. Make sure the mixture is evenly spread out. Leave cooking for a couple of minutes and when the edges are set (it should take around 5-7 minutes), get ready for the most challenging part! First, make sure the egg is not sticking to the pan running a spatula along the outer edge of the tortilla.
1 tablespoon Olive oil
Using a big plate (it needs to be bigger than the pan surface), place the plate facing down on the top of the pan. Hold the plate with one hand firmly and flip the pan using the other hand. Slowly, slide the tortilla into the pan again, to cook the other side. Leave cooking for a few more minutes and when ready, repeat the flip using the serving plate.