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Tortilla de Patatas

This delicious vegetarian dish is similar to the Spanish Omelet but a little bit different too. This one is thicker and denser and amazingly satisfying. Made with potatoes, onions, and eggs and baked.

Course: Breakfast, brunch, Main Course
Keyword: casserole, eggs, meatless, potatoes, spanish, vegetarian
Servings: 4 People
Author: HelenFern
  • 4 medium thin skinned potatoes (red, yellow, or white)
  • 2/3 cup chopped onion
  • 1 Tablespoon olive oil
  • 8 eggs
  • 2 Tablepsoons half and half, (or whole milk)
  • 1 teaspoon salt
  1. Start by preheating the oven to 350°. 

  2. Next, sauté the onion in the olive oil until its lightly softened and starting to become translucent. 

  3. Remove the onion and set it aside.A traditional tortilla de patatas uses very thinly sliced potatoes. I cut mine just a little thicker and pre-cooked them. 

    Place them in the same pan as the onions in a single layer and cook on low until each side is lightly golden and the potatoes are starting to soften.

  4. Lay the potatoes in several layers in an oven-proof casserole dish. 

  5. Top the potatoes with the onions. 

  6. Now mix up the eggs. Whisk them together with the half and half and the salt and pepper.

  7. Pour the egg mixture over the potatoes. 

  8. Place in the pre-heated oven for about 20 minutes, or until the eggs are golden on top and a knife inserted in the center comes out clean.

  9. Serve hot, garnished with scallion ribbons (or just some chopped green onion). Add a salad and you have a complete meal!