19 Flavorful Tortilla de Patatas Recipes Delicious

Perfect for any meal of the day, tortilla de patatas is a versatile dish that’s as comforting as it is delicious. Whether you’re in the mood for something classic or looking to spice things up with a twist, our roundup of 19 flavorful recipes has got you covered. Dive into these mouthwatering variations and find your new favorite way to enjoy this Spanish staple. Let’s get cooking!

Classic Spanish Tortilla de Patatas

This weekend, you’re in for a treat with the Classic Spanish Tortilla de Patatas. It’s a simple, hearty dish that’s perfect for any meal of the day, and once you try it, you’ll see why it’s a staple in Spanish households.

Ingredients

• 2 cups Yukon Gold potatoes, peeled and thinly sliced
• 1/2 cup yellow onion, thinly sliced
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup extra virgin olive oil
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a 10-inch non-stick skillet over medium heat (350°F) until shimmering.
2. Add the sliced potatoes and onions to the skillet, ensuring they’re fully submerged in the oil. Cook for 10 minutes, stirring occasionally, until the potatoes are tender but not browned.
3. Using a slotted spoon, transfer the potatoes and onions to a colander to drain excess oil. Reserve 1 tbsp of the oil in the skillet.
4. In a large bowl, combine the beaten eggs, cooked potatoes, onions, and sea salt. Mix gently to avoid breaking the potatoes.
5. Reheat the reserved oil in the skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading it evenly.
6. Cook for 5 minutes, then reduce the heat to low. Cover the skillet and cook for an additional 10 minutes, or until the edges are set but the center is slightly jiggly.
7. Place a large plate over the skillet. Carefully invert the tortilla onto the plate, then slide it back into the skillet to cook the other side for 5 minutes.
8. Transfer the tortilla to a serving plate and let it rest for 5 minutes before slicing.

Mmm, the tortilla is creamy inside with a golden, slightly crisp exterior. Serve it warm or at room temperature, with a side of aioli or a simple green salad for a complete meal.

Garlic and Herb Infused Tortilla de Patatas

Wow, have you ever had one of those days where you crave something hearty, yet simple? This Garlic and Herb Infused Tortilla de Patatas is your answer—a cozy, flavorful twist on the classic Spanish omelet that’s perfect for any meal.

Ingredients

• 2 cups Yukon Gold potatoes, thinly sliced
• 1/2 cup extra-virgin olive oil
• 4 pasture-raised eggs, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add thinly sliced potatoes, ensuring they’re evenly distributed in the skillet. Cook for 10 minutes, stirring occasionally, until potatoes are tender but not browned.
3. While potatoes cook, whisk together lightly beaten eggs, minced garlic, rosemary, thyme, sea salt, and black pepper in a large bowl.
4. Once potatoes are tender, use a slotted spoon to transfer them to the egg mixture, reserving the oil in the skillet. Gently fold potatoes into the eggs until fully coated.
5. Pour the potato and egg mixture back into the skillet, spreading evenly. Cook over low heat for 8 minutes, or until the edges are set but the center is slightly wobbly.
6. Carefully flip the tortilla by placing a large plate over the skillet, inverting it, then sliding the tortilla back into the skillet to cook the other side for an additional 5 minutes.
7. Transfer the tortilla to a cutting board and let rest for 5 minutes before slicing. This rest period allows the flavors to meld and the texture to set perfectly.

This tortilla boasts a creamy interior with a golden, herb-infused crust. Try serving it with a dollop of garlic aioli or a simple side salad for a complete meal that’s sure to impress.

Cheesy Tortilla de Patatas with Cheddar

Now, imagine biting into a dish that combines the heartiness of a Spanish tortilla with the gooey goodness of cheddar. That’s exactly what you get with this Cheesy Tortilla de Patatas with Cheddar—a comforting, versatile meal that’s perfect for any time of day.

Ingredients

• 2 medium Yukon Gold potatoes, peeled and thinly sliced
• 1/2 cup clarified butter
• 1 small yellow onion, finely diced
• 6 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add thinly sliced potatoes and diced onion to the skillet, spreading them evenly. Cook for 10 minutes, stirring occasionally, until potatoes are tender but not browned.
3. Season with sea salt and freshly ground black pepper, then pour the lightly beaten eggs over the potato mixture, ensuring even distribution.
4. Reduce heat to low, cover, and cook for 8 minutes, or until the edges are set but the center is slightly runny.
5. Sprinkle grated sharp cheddar cheese evenly over the top, then cover again and cook for an additional 2 minutes, just until the cheese is melted.
6. Remove from heat and let stand for 3 minutes before slicing. This allows the tortilla to set properly for clean cuts.

Melted cheddar adds a rich depth to the classic tortilla, making each slice irresistibly creamy. Serve it warm with a side of arugula salad for a light contrast, or enjoy it as a hearty breakfast with a dollop of sour cream.

Spicy Chorizo Tortilla de Patatas

Vibrant and full of flavor, this Spicy Chorizo Tortilla de Patatas is a twist on the classic Spanish dish that’ll spice up your breakfast or brunch. You’ll love how the smoky chorizo pairs with the creamy potatoes and eggs.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 medium Yukon Gold potatoes, peeled and thinly sliced
• 1/2 lb spicy chorizo, casing removed and crumbled
• 6 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Layer the potato slices over the onions, cooking until tender but not browned, about 10 minutes. Tip: Ensure potatoes are evenly layered for uniform cooking.
4. Push the potatoes and onions to one side, add the crumbled chorizo, and cook until browned, about 5 minutes. Tip: Drain excess oil if necessary to prevent greasiness.
5. In a large bowl, whisk together the lightly beaten eggs, smoked paprika, sea salt, and black pepper.
6. Combine the potato-onion mixture and chorizo with the egg mixture, gently folding to ensure even distribution.
7. Pour the mixture back into the skillet, spreading evenly. Cook on low heat until the edges set, about 5 minutes. Tip: Run a spatula around the edges to prevent sticking.
8. Place a large plate over the skillet, invert to flip the tortilla, then slide it back into the skillet to cook the other side until golden, about 5 minutes.

Perfectly golden with a slightly crispy exterior and a tender, flavorful interior, this tortilla is a showstopper. Serve it warm with a dollop of sour cream or a side of arugula for a fresh contrast.

Vegetarian Tortilla de Patatas with Spinach

Hey, if you’re looking for a hearty yet healthy dish that’s perfect for any meal, this Vegetarian Tortilla de Patatas with Spinach is a game-changer. It’s packed with flavors and textures that’ll make you forget it’s meat-free.

Ingredients

• 2 cups Yukon Gold potatoes, peeled and thinly sliced
• 1 cup fresh spinach, tightly packed
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. Heat the olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced potatoes in a single layer, seasoning with sea salt and black pepper. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Layer the fresh spinach over the potatoes, allowing it to wilt slightly, about 1 minute.
4. Pour the lightly beaten eggs evenly over the potatoes and spinach, ensuring everything is coated. Sprinkle smoked paprika on top.
5. Reduce the heat to low and cover the skillet. Cook for 10 minutes, or until the eggs are set around the edges but slightly runny in the center.
6. Carefully flip the tortilla using a large plate or lid. Slide it back into the skillet to cook the other side for 3 minutes, until fully set.
7. Remove from heat and let it rest for 2 minutes before slicing. This allows the flavors to meld together beautifully.

Light and fluffy with a crispy edge, this tortilla is a delight. Serve it with a dollop of Greek yogurt or a side of arugula salad for an extra fresh touch.

Smoked Paprika Tortilla de Patatas

Venture into the heart of Spanish cuisine with this twist on a classic. You’ll love how the smoked paprika adds a deep, smoky flavor to the traditional tortilla de patatas, making it a standout dish for any meal.

Ingredients

• 2 cups Yukon Gold potatoes, peeled and thinly sliced
• 1/2 cup clarified butter
• 1 medium yellow onion, thinly sliced
• 6 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced potatoes and onions to the skillet, spreading them evenly. Cook for 15 minutes, stirring occasionally, until the potatoes are tender but not browned.
3. Tip: For even cooking, ensure the potato slices are of uniform thickness.
4. In a large bowl, combine the lightly beaten eggs, smoked paprika, sea salt, and black pepper. Whisk until fully incorporated.
5. Pour the egg mixture over the cooked potatoes and onions in the skillet. Reduce the heat to low and cook for 8 minutes, or until the edges start to set.
6. Tip: Use a rubber spatula to gently lift the edges of the tortilla, allowing uncooked egg to flow underneath.
7. Preheat the broiler to high. Place the skillet under the broiler for 2-3 minutes, until the top is lightly golden and the center is set.
8. Tip: Watch closely under the broiler to prevent burning, as the high heat can quickly brown the top.
9. Remove the skillet from the oven and let the tortilla rest for 5 minutes before slicing.

Golden and slightly crisp on the outside, this tortilla de patatas is creamy and rich inside. Serve it warm with a dollop of aioli or a simple green salad for a complete meal that’s sure to impress.

Sweet Potato Tortilla de Patatas

Mmm, imagine biting into a dish that’s both comforting and a bit unexpected. That’s what you get with this Sweet Potato Tortilla de Patatas—a twist on the classic Spanish omelet that’s perfect for any meal.

Ingredients

• 2 medium sweet potatoes, peeled and thinly sliced (1/8 inch thick)
• 1/2 cup clarified butter
• 6 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat a 10-inch non-stick skillet over medium heat (350°F) and add clarified butter.
2. Layer the sweet potato slices in the skillet, overlapping slightly, and cook for 5 minutes until slightly tender. Flip each slice and cook for another 5 minutes. Tip: Ensure even cooking by arranging slices in a single layer.
3. Remove sweet potatoes from the skillet and set aside. Wipe the skillet clean with a paper towel.
4. In the same skillet, heat olive oil over medium heat. Add the beaten eggs, seasoned with sea salt and black pepper, swirling to coat the pan evenly.
5. Arrange the cooked sweet potato slices over the eggs in a circular pattern. Cook for 4 minutes, or until the edges begin to set. Tip: Use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
6. Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for 3 minutes. Tip: For a perfectly set center, cover the skillet with a lid during the last minute of cooking.
7. Transfer the tortilla to a cutting board and let it rest for 2 minutes before slicing.

Now, this tortilla is a delightful mix of creamy sweet potatoes and fluffy eggs, with a golden crust that’s just irresistible. Serve it warm with a drizzle of hot honey for a sweet and spicy kick, or pair it with a crisp arugula salad for a light, balanced meal.

Truffle Oil Tortilla de Patatas

Now, imagine elevating the classic Spanish tortilla with a drizzle of luxurious truffle oil. It’s a game-changer, turning a simple potato and egg dish into something truly special. Perfect for brunch or a light dinner, this Truffle Oil Tortilla de Patatas is surprisingly easy to make.

Ingredients

• 2 large Yukon Gold potatoes, peeled and thinly sliced
• 1/2 cup extra-virgin olive oil
• 1 small yellow onion, thinly sliced
• 4 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp white truffle oil

Instructions

1. Heat the olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced potatoes and onion to the skillet, stirring gently to coat in oil. Cook for 20 minutes, stirring occasionally, until the potatoes are tender but not browned.
3. Using a slotted spoon, transfer the potatoes and onion to a large bowl, reserving the oil in the skillet.
4. Season the beaten eggs with salt and pepper, then pour over the potatoes and onion, mixing gently to combine.
5. Reheat the reserved oil in the skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading evenly.
6. Cook for 5 minutes, then reduce the heat to low and cook for an additional 10 minutes, or until the edges are set but the center is slightly wobbly.
7. Carefully flip the tortilla onto a plate, then slide it back into the skillet to cook the other side for 5 minutes.
8. Remove from heat and drizzle with truffle oil before serving.

Golden and fragrant, this tortilla boasts a creamy interior with a hint of earthy truffle. Serve it warm or at room temperature, sliced into wedges, for a dish that’s as versatile as it is delicious.

Caramelized Onion Tortilla de Patatas

Hey, you ever find yourself staring at a pile of onions and potatoes, wondering how to turn them into something magical? Let me introduce you to a game-changer: caramelized onion tortilla de patatas. It’s like the Spanish omelet got a sweet, savory upgrade.

Ingredients

• 2 large Yukon Gold potatoes, peeled and thinly sliced
• 1 large yellow onion, thinly sliced
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced onions to the skillet, stirring occasionally, until they begin to soften, about 5 minutes.
3. Reduce heat to low and continue cooking onions, stirring every 5 minutes, until deeply caramelized, about 30 minutes total. Tip: Patience is key here for maximum flavor.
4. Meanwhile, in a separate bowl, toss potato slices with sea salt and black pepper.
5. Add potatoes to the skillet with onions, spreading them evenly. Cook over medium heat, turning occasionally, until potatoes are tender and slightly golden, about 15 minutes.
6. Pour lightly beaten eggs over the potato-onion mixture, ensuring even distribution. Tip: Let the eggs set slightly before stirring to create layers.
7. Cook on low heat until the edges begin to set, about 5 minutes, then carefully flip the tortilla using a plate. Tip: A well-oiled spatula helps prevent sticking.
8. Return the tortilla to the skillet and cook the other side until fully set and golden, about 5 more minutes.

Enjoy the tortilla warm or at room temperature, where the sweetness of the onions really shines. Try serving it with a dollop of aioli or a simple green salad for a complete meal.

Seafood Tortilla de Patatas with Shrimp

Believe it or not, this Seafood Tortilla de Patatas with Shrimp is your next brunch hero. It’s a twist on the classic Spanish omelet, packed with juicy shrimp and tender potatoes for a dish that’s both comforting and elegant.

Ingredients

• 1 cup extra-virgin olive oil
• 2 medium Yukon Gold potatoes, peeled and thinly sliced
• 1 small yellow onion, thinly sliced
• 1/2 lb wild-caught shrimp, peeled and deveined
• 4 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat the olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the potatoes and onion, cooking until the potatoes are tender but not browned, about 10 minutes, stirring occasionally.
3. Remove the potatoes and onion with a slotted spoon, draining excess oil, and set aside. Tip: Reserve the oil for another use; it’s now infused with potato and onion flavors.
4. In the same skillet, heat the clarified butter over medium-high heat until foaming subsides, about 1 minute.
5. Add the shrimp, seasoning with half the salt and pepper, and cook until just pink, about 2 minutes per side. Remove and set aside.
6. Whisk the remaining salt and pepper into the beaten eggs. Tip: For a fluffier tortilla, let the eggs sit for 5 minutes after whisking.
7. Combine the potatoes, onion, and shrimp with the eggs, mixing gently to avoid breaking the shrimp.
8. Pour the mixture back into the skillet, cooking over low heat until the edges set, about 5 minutes. Tip: Use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
9. Carefully flip the tortilla using a plate, then slide it back into the skillet to cook the other side until just set, about 3 minutes.
10. Sprinkle with fresh parsley before serving.

Absolutely delightful, this tortilla boasts a creamy interior with a golden crust. Serve it warm with a side of aioli or a simple green salad for a complete meal.

Roasted Red Pepper Tortilla de Patatas

Perfect for a lazy weekend brunch or a hearty dinner, this Roasted Red Pepper Tortilla de Patatas brings a colorful twist to the classic Spanish omelette. You’ll love how the smoky peppers pair with the creamy potatoes and eggs.

Ingredients

• 2 large Yukon Gold potatoes, peeled and thinly sliced
• 1/2 cup extra-virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 roasted red peppers, sliced into thin strips
• 6 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a 10-inch non-stick skillet over medium heat (350°F) until shimmering.
2. Add the sliced potatoes and onion, cooking gently for 20 minutes, stirring occasionally, until the potatoes are tender but not browned.
3. Drain the potato-onion mixture in a colander, reserving 2 tbsp of the oil for later use.
4. In a large bowl, combine the beaten eggs, sea salt, and black pepper, whisking until fully incorporated.
5. Fold the drained potato-onion mixture and roasted red pepper strips into the egg mixture, ensuring even distribution.
6. Heat the reserved oil in the same skillet over medium heat (350°F) and pour in the egg mixture, spreading it evenly.
7. Cook for 5 minutes, then reduce the heat to low (250°F) and continue cooking for another 10 minutes, or until the edges are set but the center is slightly wobbly.
8. Place a large plate over the skillet and carefully invert the tortilla onto the plate.
9. Slide the tortilla back into the skillet to cook the other side for an additional 5 minutes on low heat, until fully set.
10. Transfer the tortilla to a serving plate and let it rest for 5 minutes before slicing.

Zesty and satisfying, this tortilla boasts a creamy interior with a golden, slightly crisp exterior. Serve it warm or at room temperature, accompanied by a simple arugula salad for a complete meal.

Zucchini and Feta Tortilla de Patatas

Craving something hearty yet fresh for your weekend brunch? This zucchini and feta tortilla de patatas is your go-to. It’s a twist on the classic Spanish omelet, packed with summer flavors and a creamy, salty punch from the feta.

Ingredients

• 2 medium zucchinis, thinly sliced into rounds
• 1 cup crumbled feta cheese
• 6 pasture-raised eggs, lightly beaten
• 1/2 cup extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat 1/4 cup of extra-virgin olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced onion and zucchini, sautéing until they’re soft and slightly golden, about 8 minutes. Season with kosher salt and black pepper.
3. Tip: For even cooking, spread the vegetables in a single layer and resist stirring too often.
4. Pour the lightly beaten eggs over the vegetables, ensuring they’re evenly distributed. Sprinkle the crumbled feta on top.
5. Reduce the heat to low, cover, and cook until the edges are set but the center is slightly wobbly, about 10 minutes.
6. Tip: Running a silicone spatula around the edges occasionally prevents sticking and ensures a clean release.
7. Carefully flip the tortilla using a large plate, then slide it back into the skillet to cook the other side for 5 minutes, uncovered.
8. Tip: Let it rest for 5 minutes before slicing to allow the layers to set beautifully.

Just imagine the creamy feta melting into the soft, eggy layers, with the zucchini adding a fresh crunch. Serve it warm or at room temperature, perhaps with a drizzle of chili oil for an extra kick.

Bacon and Egg Tortilla de Patatas

Ever find yourself craving something hearty yet simple for breakfast? This Bacon and Egg Tortilla de Patatas is your answer, combining the comfort of bacon and eggs with the heartiness of potatoes in a dish that’s as satisfying as it is easy to make.

Ingredients

• 4 slices thick-cut bacon, diced
• 1 cup Yukon Gold potatoes, peeled and thinly sliced
• 1/2 cup yellow onion, thinly sliced
• 4 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1/4 tsp smoked paprika
• Salt, to season

Instructions

1. In a 10-inch non-stick skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
2. In the same skillet, add the clarified butter and sauté the potatoes and onion until the potatoes are tender and lightly golden, about 10 minutes. Tip: Stir occasionally to ensure even cooking.
3. Preheat your broiler to high. Return the bacon to the skillet, distributing it evenly among the potatoes and onions.
4. Pour the lightly beaten eggs over the mixture, tilting the skillet to ensure even distribution. Cook undisturbed over medium-low heat until the edges set, about 5 minutes. Tip: Use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
5. Sprinkle smoked paprika and a pinch of salt over the top. Transfer the skillet to the broiler and cook until the top is set and lightly golden, about 3 minutes. Tip: Watch closely to prevent burning.
6. Remove from the oven and let rest for 2 minutes before slicing into wedges.

With its crispy edges and creamy center, this dish is a delightful contrast of textures. Serve it warm with a side of arugula for a peppery bite or drizzle with hot sauce for an extra kick.

Mushroom and Thyme Tortilla de Patatas

Very few dishes can rival the comforting embrace of a well-made tortilla de patatas, especially when it’s infused with the earthy flavors of mushrooms and thyme. You’re in for a treat with this twist on the classic Spanish omelet, perfect for any meal of the day.

Ingredients

• 2 cups Yukon Gold potatoes, peeled and thinly sliced
• 1 cup cremini mushrooms, thinly sliced
• 1/4 cup clarified butter
• 6 pasture-raised eggs, lightly beaten
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced potatoes and cook, stirring occasionally, until they begin to soften, about 8 minutes.
3. Stir in the cremini mushrooms and continue to cook until both potatoes and mushrooms are golden, about 5 minutes more. Tip: Ensure the potatoes are tender but not falling apart for the perfect texture.
4. Season the mixture with sea salt, black pepper, and fresh thyme leaves, then remove from heat and let cool slightly.
5. Preheat your broiler to high, positioning the rack 6 inches from the heat source.
6. Gently fold the potato-mushroom mixture into the lightly beaten eggs, ensuring even distribution.
7. Return the skillet to medium heat, pour in the egg mixture, and cook undisturbed until the edges set, about 4 minutes. Tip: Use a rubber spatula to gently lift the edges, allowing uncooked egg to flow underneath.
8. Transfer the skillet to the broiler and cook until the top is lightly golden and the center is just set, about 3 minutes. Tip: Watch closely to prevent burning.
9. Let the tortilla rest for 5 minutes before slicing. This allows the layers to set beautifully.

Zesty and hearty, this Mushroom and Thyme Tortilla de Patatas boasts a creamy interior with a golden, slightly crisp exterior. Serve it warm with a dollop of aioli or a simple green salad for a complete meal that’s sure to impress.

Jalapeño and Cheese Tortilla de Patatas

Over the weekend, I stumbled upon a twist to the classic Tortilla de Patatas that’s too good not to share. Imagine the creamy, comforting layers of potatoes and eggs, now with a spicy kick from jalapeños and a gooey cheese pull in every bite.

Ingredients

• 2 medium Yukon Gold potatoes, peeled and thinly sliced
• 1/2 cup extra-virgin olive oil
• 1 small yellow onion, thinly sliced
• 2 jalapeños, seeds removed and finely diced
• 6 pasture-raised eggs, lightly beaten
• 1/2 cup sharp cheddar cheese, grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced potatoes and onion to the skillet, cooking until the potatoes are tender but not browned, about 10 minutes, stirring occasionally.
3. Stir in the diced jalapeños and cook for an additional 2 minutes to soften.
4. Using a slotted spoon, transfer the potato mixture to a bowl, leaving the excess oil in the skillet.
5. In a separate bowl, whisk together the eggs, salt, and pepper. Fold in the potato mixture and grated cheddar cheese until well combined.
6. Pour the mixture back into the skillet, spreading it evenly. Cook over low heat until the edges are set but the center is slightly wobbly, about 8 minutes.
7. Carefully flip the tortilla using a large plate or lid, then slide it back into the skillet to cook the other side for another 5 minutes, or until fully set.
8. Remove from heat and let it rest for 5 minutes before slicing.

Every bite of this tortilla is a perfect balance of creamy potatoes, spicy jalapeños, and melty cheese. Serve it warm with a dollop of sour cream or a side of avocado for an extra layer of richness.

Mediterranean Style Tortilla de Patatas

Craving something hearty yet healthy? Let me introduce you to a twist on a classic that’s sure to impress. This Mediterranean Style Tortilla de Patatas combines the comforting layers of potatoes and eggs with vibrant, sun-kissed flavors.

Ingredients

• 2 cups Yukon Gold potatoes, peeled and thinly sliced
• 1/2 cup extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup Kalamata olives, pitted and halved
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced potatoes and onion to the skillet, spreading them evenly. Cook for 10 minutes, stirring occasionally, until the potatoes are tender but not browned.
3. Tip: For even cooking, ensure the potato slices are of uniform thickness.
4. Drain the potato and onion mixture in a colander, reserving 2 tablespoons of the olive oil.
5. Return the reserved oil to the skillet and reheat over medium heat.
6. Combine the beaten eggs, olives, rosemary, salt, and pepper in a large bowl. Add the drained potato and onion mixture, stirring gently to coat.
7. Tip: Letting the egg mixture sit for 5 minutes before cooking allows the flavors to meld.
8. Pour the mixture back into the skillet, spreading it evenly. Cook for 5 minutes, or until the edges begin to set.
9. Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5 minutes, or until golden and set.
10. Tip: Use a rubber spatula to tuck in the edges for a perfectly round tortilla.
11. Transfer the tortilla to a serving plate and let it rest for 5 minutes before slicing.

Unbelievably fluffy and packed with flavor, this tortilla is a showstopper. Serve it warm with a dollop of Greek yogurt or a side of arugula salad for a complete meal.

Avocado and Lime Tortilla de Patatas

Let’s dive into a twist on the classic Spanish tortilla that’s perfect for summer. You’ll love how the creamy avocado and zesty lime brighten up this hearty dish.

Ingredients

• 2 medium Yukon Gold potatoes, peeled and thinly sliced
• 1/4 cup clarified butter
• 1/2 cup diced yellow onion
• 4 pasture-raised eggs, lightly beaten
• 1 ripe avocado, diced
• 2 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh cilantro

Instructions

1. Heat clarified butter in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced potatoes and diced onion to the skillet, spreading them evenly. Cook for 10 minutes, stirring occasionally, until potatoes are tender but not browned.
3. In a large bowl, whisk together lightly beaten eggs, sea salt, and black pepper. Gently fold in diced avocado and lime juice.
4. Pour the egg mixture over the potatoes and onions in the skillet. Reduce heat to low and cook for 8 minutes, or until the edges are set but the center is slightly wobbly.
5. Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for 4 minutes, or until fully set.
6. Transfer the tortilla to a serving plate and sprinkle with chopped fresh cilantro.

With its creamy avocado chunks and a hint of lime, this tortilla is a refreshing take on the original. Serve it warm with a side of mixed greens for a complete meal.

Pesto Infused Tortilla de Patatas

Kickstart your morning with a twist on the classic Spanish tortilla by infusing it with the vibrant flavors of pesto. This Pesto Infused Tortilla de Patatas is a game-changer for your brunch routine, combining the comforting texture of potatoes and eggs with the fresh, herby punch of homemade pesto.

Ingredients

• 2 cups Yukon gold potatoes, thinly sliced
• 1/2 cup extra virgin olive oil
• 1/2 cup homemade basil pesto
• 6 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add thinly sliced potatoes, ensuring they’re evenly distributed in the skillet. Cook for 10 minutes, stirring occasionally, until potatoes are tender but not browned.
3. Drain excess oil, reserving 2 tablespoons in the skillet. Tip: Save the drained oil for another use; it’s now infused with potato flavor.
4. In a large bowl, mix the lightly beaten eggs with homemade basil pesto, sea salt, and black pepper until fully incorporated.
5. Pour the egg mixture over the potatoes in the skillet, shaking gently to distribute evenly. Cook on low heat for 8 minutes, or until the edges set but the center remains slightly runny.
6. Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for 4 minutes, ensuring a golden crust forms. Tip: Use a spatula to tuck in the edges for a perfect round shape.
7. Transfer the tortilla to a serving plate and let it rest for 5 minutes before slicing. Tip: Resting allows the eggs to set fully, making slicing cleaner.

Mouthwatering and aromatic, this tortilla boasts a creamy interior with crispy edges, elevated by the pesto’s freshness. Serve it warm with a dollop of extra pesto on top or alongside a crisp green salad for a complete meal.

Gluten-Free Tortilla de Patatas with Chickpea Flour

Now, if you’re craving something hearty yet gluten-free, this Tortilla de Patatas with chickpea flour is your go-to. It’s a twist on the classic Spanish omelet, packed with flavor and easy to whip up.

Ingredients

• 2 medium Yukon Gold potatoes, peeled and thinly sliced
• 1 small yellow onion, thinly sliced
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup chickpea flour
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced potatoes and onion to the skillet, spreading them evenly. Cook for 10 minutes, stirring occasionally, until the potatoes are tender but not browned.
3. In a large bowl, whisk together the beaten eggs, chickpea flour, salt, and pepper until smooth.
4. Using a slotted spoon, transfer the cooked potatoes and onion to the egg mixture, gently folding to combine.
5. Pour the mixture back into the skillet, spreading it evenly. Cook over low heat for 8-10 minutes, until the edges set but the center is slightly jiggly.
6. Carefully flip the tortilla using a large plate. Slide it back into the skillet and cook for another 5 minutes, until fully set and golden brown.

Velvety inside with a crisp edge, this tortilla is a delight. Serve it warm with a drizzle of olive oil or a side of arugula for a fresh contrast.

Summary

Whether you’re a seasoned chef or a kitchen newbie, these 19 Flavorful Tortilla de Patatas Recipes offer something for everyone to enjoy. Dive into the delicious diversity and find your new favorite dish. Don’t forget to leave a comment sharing which recipe stole your heart and pin your top picks to Pinterest for easy access later. Happy cooking!