Tortilla de Patata: The Ultimate Recipe

In Spain, the Tortilla de Patatas (Spanish omelette) is serious business. But there's a fiery debate that divides families: onion or no onion? Well, here at Casa Maricruz, we proudly stand with tortilla con cebolla—because honestly, the onion just makes everything better!
INGREDIENTS–
1. Caramelize the Onion
Slow-cook onion over low heat with a bit of olive oil until golden and sweet. This step is key for a rich, deep flavor—don’t rush it!

2. Fry the Potatoes
Slice or cube the potatoes, depending on your preference. Fry them in plenty of hot olive oil until crispy on the outside and tender inside. Once done, drain the excess oil.

3. Mix & Rest
Combine potatoes and caramelized onion. Whisk eggs with salt, pepper, and optional chili. Mix and let sit for 10 minutes to bind flavors.

4. Cook & Flip
Heat olive oil in a smaller pan. Pour in the mixture and cook over medium-high heat until set at the edges. Flip quickly using a plate or lid to keep it creamy inside. Pro tip: Use a Granada Dinner Plate for a smooth, mess-free flip.

5. Serve & Enjoy
Let the tortilla rest for a minute before slicing. Serve it just how you like—fully set or slightly runny in the middle. Either way, it’s pure perfection. And there you have it—a no-fuss, flavor-packed Spanish tortilla. Now go make one and impress everyone at the table!

Make a great and cute Spanish Tortilla

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