Members Recipe

Spanish Tortilla de Patatas

Thinly sliced potatoes and onions are slowly cooked in olive oil until meltingly soft, then bound together with eggs and cooked into a thick, golden cake that is a beloved tapas and breakfast dish across Spain, best enjoyed warm or at room temperature.

20mPrep

35mCook

55mTotal

6 servingsServings

AdvancedDifficulty

★ 4.8Rating

Why You'll Love This

Iconic Spanish comfort food with a soft, custardy interior
Naturally gluten-free with just five main ingredients
Just as delicious served at room temperature, making it great for brunch spreads

Ingredients

1 cup olive oil
2 pounds starchy potatoes (such as Russet), peeled and thinly sliced

Nutrition (estimated per serving)

380Calories

10.0gProtein

27.0gFat

25.0gCarbs

2.5gFiber

420mgSodium

Method

Peel the 2 pounds potatoes and slice them very thinly, about 1/8 inch thick, using a sharp knife or a mandoline (use the mandoline's hand guard to protect your fingers); uneven slices will cook unevenly, so try to keep them consistent.

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Spanish Tortilla de Patatas

Why You'll Love This

Ingredients

Nutrition (estimated per serving)

Method

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