The side dish, tortilla de patata, goes great with garlic rabbit, charcuterie plates, or just by itself. It's a staple in Spain that


  • 2 lbs potatoes - thin slices

  • 2 yellow onions - thin slices

  • 1/2 cube of chicken bouillon (or 2 pinches of salt)

  • course ground pepper

  • olive oil

  • 6 eggs

There’s nothing that says Spain to me as the classic Spanish Tortilla de Patata. Every tapas bar will have it. The Spanish families are eating them, homemade, with their meals. It is standard fare yet deeply loved by the Spaniards. The Tortilla de Patata is simple in its ingredients content but is amazingly rich in flavor.

The omelette is made from simple ingredients - olive oil, potatoes, eggs, onions, and salt - and it’s transformed into a magical treat that is an amazing delicacy by itself, with jámon serrano, or in a baguette. There are many variations of this Spanish culinary treasure. Below you find how my family is making it.

  • Peel the potatoes and slice them thin. The dicing slots on a cheese grater can save time.

  • “Fry” the potatoes and onion slices in the pan with plenty of olive oil. Now the “fry” is really a mix between frying them and cooking them. Don’t worry about using too much oil. The oil will be saved and can be reused.

  • Crumble down the 1/2 bouillon cube (or sprinkle some salt) evenly across the potatoes. Lower the heat and continue cooking for about 20 minutes. Every now and then lift the potatoes carefully with a spatula to let most get a nice golden brown surface.

  • Drain the potatoes in a strainer with a pot underneath to collect the oil. Save the oil in a jar for later and for the next time you are cooking.

  • Using a deep mixing bowl, beat the eggs thoroughly with a fork or whisk until plenty of egg foam has formed and it feels airy.

  • Season with a little salt and pepper and add the potatoes. Gently turn the potatoes with a spoon until it is evenly mixed with the eggs.

  • Add a spoon worth of the saved oil to the frying pan on medium-low heat. Gently pour the potato mixture into the pan.

  • When the omelette separates from the sides of the pan it’s ready to be turned. The top should be loose and runny, not firm and set, when you turn it using a big plate. On medium high heat this takes roughly 5 minutes. Do not wait too long or you will end up with a dry and boring result. A good tortilla de Patata should be a little bit juicy in the middle. An oven mitten is a must to avoid getting burned. Use a lid or big plate to cover the pan. Hold the plate and turn the pan upside down. Put the empty pan back on the stove with a a little oil.

  • Gently slide the turned omelette back into the pan. “Cooked” side up. Leave for another 2-3 minutes.

  • Use the big plate turning trick and put the finished omelette back on the plate.

Serve with the Garlic Rabbit - Conejo Al Ajillo, with some charcuterie or just as it is. Any leftover tortilla can be eaten cold another day. A perfect snack with some cured meats and a cold beer.