When I spent 10 days in Spain I was treated to people knowledgeable about gluten-free food. But the one thing I ate every day of my trip was a tortilla de patata, which is basically a potato frittata. There were restaurants that brought me warm bread wrapped in paper with my own separate butter, pasta that was boiled in separate water. It was such a treat to not have to explain everything regarding my diet but this egg dish was my go to for breakfast lunch or tapas.
This dish is probably not what you are picturing. There is nothing resembling a Mexican flour or corn tortilla. It is essentially a thick egg frittata with layers of thinly sliced potato-the starch of choice in Spain. This dish is a staple in Spain and I ate it every day of my travels,
This 4 ingredient recipe is available for breakfast, lunch and dinner, tapas and at any time of day or night. I was assured each time that all they contain are eggs, potatoes and sometimes onion. So gluten-free, dairy-free, grain free and such great meal
You can serve this hot or cold. It is such a versatile dish. Make one on Sunday night and you’ll have breakfast for several days. Throw it in the lunch box for school or have it for dinner.
This tortilla is wonderful as is, but eggs and potato are a great base for other flavors. Here are a few posiibilities:
- Add 1/4 c finely chopped, cooked bacon to the pan with the cooked onion
- Add 1/4 finely chopped parsley, dill, oregano or rosemary (or a mixture) to the cooked onion
- Stir 1/3 c grated romano or parmiggiano cheese into the beaten eggs
- Top with pesto
Cooking the Tortilla de Patata
A heavy cast iron skillet is ideal, which is oven safe. Some non-stick skillets don’t do well in the oven.
Traditionally the thinly sliced potatoes are first cooked in the skillet with some oil, but I have chosen to boil them to reduce the amount of fat needed in the recipe. So here it is . . .
Tortilla de Patata (Spanish Potato Frittata)
- 1½ lbs Yukon gold or red potatoes
- 8 large eggs
- ½ medium-sized onion
- kosher salt
- high heat oil I prefer avocado or sunflower
- Pre-heat the oven to 350°F
- Rinse and peel the potatoes. Slice in half and then into thin slices about ⅛ inch thick.
- Place the potato slices in a large pot of COLD water. Bring to a boil over high heat.
- Heat until just softened. I cooked mine for about 10 minutes total, (they cooked at a boil for only 2 minutes.) Drain in a colander until they are dry.
While the potatoes are cooking:
- Finely mince the onion and set aside.
- Thoroughly beat the eggs with ½ tsp kosher salt and set aside.
- Using a 10″ cast iron or heavy skillet cook the onion in 2 tsp oil for a minute or two until translucent. Add the potato and 2 more tsps. oil and give the pan a shake to combine.
- Pour in the beaten eggs. Give the pan a shake to get the potato evenly distributed. Cook on the stove top over low heat for 2 minutes.
- Transfer the pan to the oven and cook for 12-15 minutes more or until it is fully set.
- Loosen the sides with a spatula or knife and flip over onto a plate.
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