Tortilla de Patatas con Pimientos (Spanish Omelette with Potatoes and Peppers)


1 7-oz jar roasted red peppers in water (or roast and peel one 1 red bell pepper)
2 cups olive oil
1 1/2 lb Yukon Gold potatoes, sliced into 1/8 thick half moons
1 small onion, sliced into 1/8 thick half moons
2 cups olive oil
8 eggs, beaten

Drain and chop the pepper. Set aside.

Place the potatoes and onion slices in a 10-inch nonstick skillet. Add the oil until they are fully covered. Over medium-low heat, simmer the potatoes and onions until the potatoes are just barely fork-tender. Using a slotted spoon or if possible a handheld strainer like this one, remove the potatoes and onions to a bowl without breaking up the potatoes. Add the peppers. Sprinkle with salt. Set aside.

Carefully pour the hot oil into a heat-safe bowl (I used a 4-cup Pyrex measuring cup). Allow to cool, then discard.

Pour the beaten eggs over the potato mixture,  and shake the bowl to distribute the egg. Pour the mixture into the (still well greased) pan. Smooth out the top of the omelette if needed. Cook, for about 15-20 minutes until just set. Flip the omelette on to a plate as if you were inverting a cake on to a baking rack or platter* then slide the raw part of the omelette back into the pan to brown 1-3 minutes. Remove to a platter. Allow to cool 2 minutes before slicing. Serve hot, cold or at room temperature.

*I found this visual example of flipping the tortilla here.

My thoughts:

Tortilla de Patatas is one of my favorite things to order when we get tapas. We had a particularly good one in London of all places and it has been in the back of my mind ever since to make one myself. Flipping it is somewhat harrowing but it does give a great browned crust on both sides. If you don’t feel up to browning it, use an oven-safe skillet and finish it off in the oven as you would it’s Italian cousin the frittata.

Apparently, even the use of onions in Tortilla de Patatas is a bit of a debate among cooks so I’m sure peppers might be met with some skepticism as well but they are both so great in this I don’t care. It not only was very tasty but it is a fairly quick dish to make when you don’t have much in the house beyond the basics.

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  1. Hello, was reading your lovely jam recipes. Thank you for sharing.
    For the tortilla I use more onion (a big one) and sorry but have to say you that 15-20 minutes before flipping is too much time, (too dry inside and out) try with 5 minutes. You can flip it more times if you want.
    Is good with peppers and try with some slices of chopped chorizo is delicious too.

  2. Thanks for the tips! At five minutes, it was completely runny and not set at all, there is no way it could have been flipped, it would have just turned into scrambled eggs!