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Tortilla de Patatas
By Gerry Loredo
  • 2 cups olive oil
  • 2 1/2 pounds potatoes
  • Salt
  • 8 eggs
  • 1/4 cup finely chopped onion
Slice potatoes into small cubes. Heat 2 cups olive oil. Fry onion and potatoes until lightly brown, then drain. Beat eggs with a fork and add salt. Add potatoes to eggs, mix and pour into a preheated and oiled high sided frying pan. Cook for 10 to 15 minutes on medium heat. Once mixture looks golden on the sides, you can flip by putting a plate over the frying pan, turning over onto plate, and then placing back in frying pan to cook other side, about 5 to 10 minutes more. Once done, remove from pan by flipping back onto serving plate. Let stand for 15 minutes and serve. Tastes great fresh or as a leftover. Pairs well with a garlicky aioli.