Authentic Spanish Tortilla Recipe: Eggs, Potatoes & Onion (Tortilla de Patatas)

Want to learn how to make an Authentic Spanish Tortilla Recipe with Eggs, Potatoes & Onion that is perfectly creamy and velvety every single time? In this step-by-step cooking tutorial, I am sharing the ultimate traditional method passed down to me by my Spanish Uncle, who was a professional chef. You will learn the exact technique for cooking the potatoes, the secret ingredient step most people skip, and how to master the famous tortilla flip with total confidence! This classic 3-ingredient Spanish omelette (Tortilla de Patatas) uses just eggs, potatoes, and onion. It makes a perfect light lunch, a cheap and easy dinner, or a stunning addition to a tapas spread. It is delicious hot or cold, making it ideal for a summer picnic served alongside a fresh salad. ⏱️ TIMESTAMPS: 0:00 - Intro 0:30 - My Uncle The Spanish Chef 0:50 - Prep: Choosing & Slicing Potatoes 2:45 - How to Cook Potatoes in Olive Oil 4:30 - Caramelising the Onions 6:25 - The Critical 15-Minute "Resting" Trick 7:05 - How to Cook the Tortilla Base 7:55 - Master The Flip! 8:33 - How to Test for Doneness 8:53 - Plating, Garnishing & Serving 9:40 - Slicing & Tasting 🛒 INGREDIENTS LIST: 700g Waxy Potatoes (peeled and finely sliced) 1 Large White Onion (sliced) 6 Medium Eggs Olive Oil (for frying - approx. 1 inch in the pan. Can substitute with sunflower or vegetable oil) Sea Salt (to taste) Fresh Parsley (chopped, for garnish) 👩‍🍳 FULL RECIPE INSTRUCTIONS: Prep the Potatoes: Peel and slice your potatoes thinly using a mandoline or a sharp knife. Pat them completely dry with a paper towel and sprinkle with salt. Cook the Potatoes: Add 1 inch of olive oil to a large pan on medium-low heat. Submerge the potatoes and cook for 18-20 minutes until softened but not falling apart. Drain in a colander and let cool. Caramelise the Onion: In a separate pan, use a little of the potato oil to cook the sliced white onion with a pinch of salt until lightly caramelised and sweet. Drain and cool with the potatoes. The Secret Step: Whisk 6 medium eggs with a pinch of salt. Gently fold in the cooled potatoes and onions without breaking them up too much. CRITICAL: Let the mixture sit and rest for 10-15 minutes so the vegetables absorb the egg for a velvety texture. Cook the Base: Heat a little olive oil in your pan over medium-low heat. Pour in the mix, press down any stray potatoes, and cook for 3 minutes. Use a spatula to loosen the edges. Master the Flip: Place a large plate over the pan. In one bold, confident action, invert the pan. Gently slide the tortilla back into the pan, raw side down. Cook for another 2-3 minutes. Test & Serve: Press the top with a spatula—if you feel a little resistance, it is perfectly done. Slide onto a board, top with fresh parsley, and enjoy hot or cold! If you enjoyed this authentic Spanish recipe, please LIKE this video, LEAVE A COMMENT with your flipping success, and SUBSCRIBE for more easy home-cooked recipes! #spanishtortilla #spanishomlette #easyrecipes #tapas #summerrecipes #vegetarianrecipes