top of page
  • Writer's pictureMark Tullett

Good Cooking & Eating

I was recently asked about how the famous Spanish Potato Omelette is mad. so here you go a recipe for you to try either while here in TdM (Our kitchen has everything you could need for this , and we can even get you the ingredients in advance should you so wish)

Of course there are many ways to make the Tortille de Patatas (Truita in Catalan) but here's one of my favourite and simple recipes:

Tortilla /Truita de Patatas

500g potatos (more or less enough to fill a frying pan)

1 onion

100-150g olive oil

6 Eggs

Salt and Pepper

  1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

  2. Gently 'boil' the potatoes until they are softened.

  3. Put the oil in a frying pan and heat adding the potatoes and onion and stew gently, partially covered, for 10-15 minutes, stirring occasionally. Strain the oil from the potatoes and onions through a colander into a large bowl (set the strained oil aside).

  4. Beat the eggs separately, then stir into the potatoes adding plenty of salt and pepper to your taste.

  5. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

  6. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

You can always add any other veggies you may have in the fridge (such as spinach, peppers, mushrooms etc) or even some bacon or ham to vary the recipe.

I never manage to leave mine to cool, preferring it hot from the pan with some crusty bread, or even better with some freshly made 'pan con tomate'.

5 views0 comments

Recent Posts

See All



bottom of page