NYC Take 3: I learned how to cook a Tortilla Patata (Spanish Omelet)

In NYC, some friends came over for lunch… And during that day I also learned how to cook a tortilla patata (Spanish omelet)… Thank you Leti!

The lunch was a lot of fun, I am looking forward for next time =)

Lunch in NYC – Missing the Meat… When I took the picture it was still in the oven, and then we were too hungry to wait for the pic…

Still, some weeks later I decided to cook a tortilla patata to practice and to remember good moments spent some weeks earlier….

Ingredients for a Mid-Size Tortilla Patata: (for 4 persons as an appetizer)

  • 1 big onion
  • 550g of potatoes
  • 6 Eggs
  • Frying oil (enough to cover the potatoes in the frying pan)


  • First Make sure the frying pan is small and light enough to be able to comfortably turn it and the end… (see steps below)
  • Make sure you have a plate big enough to cover the diameter of the pan… You will need it when turning the pan
  • Cut and peal the potatoes in cubes.
  • Heat 2 spoons of frying oil. Then add the potatoes. Add the oil until all the potatoes are covered with oil but not more. Turn the heat down and add salt and pepper. Let them cook for about 20 minutes by steering every now and then until potatoes are tender. Note that the potatoes are not supposed to be brown, for that reason they should get cooked on a low fire.
  • Break the eggs into a large bowl and using a fork whisk them (not too much). Add the onions + potatoes (without the oil). Mix all together. Do not over mix.
  • The oil should be removed from the frying pan. You can keep it aside for the next tortilla (it is very hard to only be satisfied with one ;).
  • Put the frying pan back on the heat, add the rest of the oil and turn the heat back up (to a medium fire).
  • Pour the whole mix (eggs+onions+potatoes) into the frying pan and turn the heat down. Wait for the omelet to be cooked on one side. It could take up to 10 minutes.
  • Every now and then draw the edge with a knife and a bit of oil if needed for it not to stick and for the rounded edge to stay pretty.
  • When there no liquid egg left on one side, turn it over to cook the other side.
  • Now here is the interesting part: truning the tortilla!!! A skill only managed by some. Don’t worry if you don’t some native Spaniards don’t ;).
  • The Spanish tradition says that to do this, you should place a flat plate over the pan, carefully invert both so that the omelet in on the plate. Place the pan back on the heat and cook for about 1 to 2 minutes.
  • However by fear of loosing my tortilla patata, this is how I turned it: I move the tortilla from the pan to a plate. I placed a plate on top of the plate (facing downwards) and then I flipped it. You have to bare with me, it was my first time cooking it.
  • Turn the heat off and leave it there for 5 minutes.
  • It can be served hot or cold, cut in cubes for appetizer with a glass of wine or cut in slices with a salad.

Cut and peal the potatoes

Fry the potatoes

During that time I decided to prepare the toothpicks… Cut the colored papers in the shape that you want…. I have a butterfly cutter

Potatoes with onions (onions could be more cooked)

With the eggs

The tortilla is almost ready

Getting the toothpicks ready

Ready to Indulge and Share

IF any one of you is living in NYC, you can always contact LETI’s Catering for tips, ideas and recipes.

Bueno Provecho,


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