Meatless Friday Recipe: Tortilla de Patatas

Enjoy this tortilla de patatas recipe for meatless Friday.

Breakfast for dinner, anyone?

Vegetarian meals aren’t all salads and pasta. Though eggs certainly have their place at the breakfast table, this Spanish omelet is a delicious and filling meal option for any time of the day. The ingredients are simple — nothing but eggs, potatoes, and onions — but it does require a bit of technique (though we don’t recommend flipping it mid-air). 

Here’s what you’ll need.

Ingredients (for 6-8 servings)

  • 3 lb Yukon Gold potatoes (6–8), peeled, cut into ¼” slices
  • 2 tsp kosher salt, plus more for seasoning
  • 2 cups olive oil
  • 1 medium onion, chopped
  • 10 large eggs, beaten to blend


  1. Place potatoes in a large colander, sprinkle with 2 tsp. salt, and toss to coat. Let stand for 30 minutes. Pat dry with paper towels.
  1. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until firm-tender (about 10-15 minutes).
  1. Add onion to potatoes in skillet; cook until onion and potatoes are soft (about 5-8 minutes). Using a slotted spoon, transfer the mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl and set aside — you’ll need it later!
  1. Add eggs to potato mixture; season with salt. Wipe out skillet. Heat ¼ cup reserved oil over medium-high heat. Add egg mixture, arranging potatoes to submerge.
  1. Reduce heat to medium; cook tortilla/omelette until the eggs are almost set (it will be slightly runny on top), 25-30 minutes. Carefully invert the pan onto a large plate. Slide the tortilla/omelette back into the skillet browned-side up. Cook until golden on bottom and cooked through (about 4 minutes more).
  1. Serve warm or at room temperature. Cut into wedges and enjoy!



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