This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it.

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Recipe Summary

Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.

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  • Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.

  • Preheat oven to 225 degrees F (110 degrees C).

  • Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.

  • Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.

Tips

The tortilla can be cooked on the stovetop in a skillet, and flipped to cook both sides.

Nutrition Facts

223 calories; protein 10.3g 21% DV; carbohydrates 21.3g 7% DV; fat 11.1g 17% DV; cholesterol 146.5mg 49% DV; sodium 260.3mg 10% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/01/2007
The way I make this dish I give it 5 stars but the way this recipe is written only 4. The good thing about Tortilla de Patata is that there are as many different ingredient varieties as you like. You can put in whatever you please. It is good for breakfast lunch or supper. Sometimes I put a package of thawed chopped broccoli in mine or I caramalize some onions to serve on top. I have added crumbled cooked sausage or bacon. After I remove it from the oven and flip it onto the serving plate I put a layer of shredded cheese (usually cheddar but pepperjack would be good or whatever you like) on the top and allow it to melt. I like to serve it with a simple salad and some crusty bread. Yummy! Read More
(17)

Most helpful critical review

Rating: 3 stars
06/08/2007
I find that this recipe has too many ingredients. The typical spanish tortilla only consists of potatoes, onion, garlic and eggs. Read More
(54)
18 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 5
Rating: 3 stars
06/08/2007
I find that this recipe has too many ingredients. The typical spanish tortilla only consists of potatoes, onion, garlic and eggs. Read More
(54)
Rating: 4 stars
10/01/2007
The way I make this dish I give it 5 stars but the way this recipe is written only 4. The good thing about Tortilla de Patata is that there are as many different ingredient varieties as you like. You can put in whatever you please. It is good for breakfast lunch or supper. Sometimes I put a package of thawed chopped broccoli in mine or I caramalize some onions to serve on top. I have added crumbled cooked sausage or bacon. After I remove it from the oven and flip it onto the serving plate I put a layer of shredded cheese (usually cheddar but pepperjack would be good or whatever you like) on the top and allow it to melt. I like to serve it with a simple salad and some crusty bread. Yummy! Read More
(17)
Rating: 4 stars
02/20/2003
Overall I feel this spanish tortilla contained all the flare of what an authentic "patata" demands: a delicious dichotomy of chrispy outershell and soft center. Recommendations: I suggest this spanish delicacy be enjoyed along with a toasted bagget with a spoonful of mayonnaise! Read More
(16)
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Rating: 2 stars
03/19/2008
Although this can taste good is not really a Spanish Tortilla keep it simple and will taste better. Read More
(9)
Rating: 5 stars
08/15/2008
I guess I'm rating the version of this that I made rather than this specific recipe though mine's not too far off. I combined the suggestions of reviewers plus the other recipes for this on this site. I sauteed an onion until nearly carmelized then added one red bell & one yellow bell. Sauteed until soft then added 5 yellow/yukon potatoes sliced. Sauteed over medium heat stirring often but keeping covered to steam potatoes. When they were done I added 5 beaten eggs that had a splash of milk and a handful of cheddar cheese mixed in let it set flipped it and let it finish. My flipping needs work-may put it under the broiler next time. It turned out fantastic! Had wonderful flavor a nice light supper with fruit and we will make it often! Thanks for the recipe and all the suggestions! Read More
(7)
Rating: 1 stars
03/22/2010
This is not anywhere near authentic. You need to encorporate the vegetables in the tortilla/"Pie" this is one of the MAGIC dishes in Spain I have visited there a number of times buying horses and get deep into their culture--they whip this dish out "TOOTS SWEET" I have tried it a number of times(9) at home and can get close but it always lacks some flavor in comparison the great ones in spain. This is also missing Paprika which is the MOST important spice in spain Read More
(5)
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Rating: 4 stars
12/29/2007
I made this with my Kindergarten "Cooking Around the World" class and it was a big hit! Very easy to make and delicious too! Read More
(5)
Rating: 4 stars
04/20/2011
In the region of Spain I lived in they wouldn't be caught dead using butter they considered it a French concept. For a more authentic (and healthy) recipe use oil Thanks for posting Monica! Read More
(4)
Rating: 1 stars
06/17/2017
I am Spanish. Sorry but this is not a Spanish tortilla at all, basically because it should never be baked, it should be cooked on a skillet on one side, flipped using a plate and cooked on the other side being able to cook it inside without burning the outside. I know this flipping part is what makes most non Spanish to feel nervous about, but that's the way it is. It is a matter of practice. Some other reviews also pointed the butter.... Yes, we never use butter but vegetable oil. The traditional tortilla de patatas is just made with eggs, potatoes and onions but as it is a national dish each family has their own twist, adding fresh parsley, bell pepper, mushrooms... I knew a family that even added tuna fish in it which is kind of crazy even for me..And the trick on a good tortilla de patatas is that it should have only the right amount of eggs to keep it together but not being too eggy, the right amount of oil to keep it moist and rich inside. Looks complicated but it is not. It is a matter of trying and adjusting up to the day you are an expert. Have a try!! Read More
(4)