Tortilla de patatas, or potato frittata, is a very popular tapas menu item in Spain. The simple frittata is made with just eggs, potatoes, and onion, served here beside a small salad dressed with olive oil, garlic, lemon juice, and honey.
There are many different varations to this recipe depending on which region of Spain you travel to, but the essential three ingredients remain the same. Some regions add diced zucchini with the onions or use chopped anchovies as a garnish, for example.
To recreate this tapas recipe for your next gathering, make sure to have a quality non-stick frying pan (with rounded edges) on hand as well as a large, flat plate with a bigger diameter than the frying pan -- you'll need these to flip the fritatta so that it browns evenly.
- 1 medium onion
- 3 Tbsp olive oil
- 1 tsp Kosher salt
- 5 medium russet potatos (4 to 4 1/2 cups once cooked)
- 2 Tbsp olive oil
- 1 1/2 tsp Kosher salt
- 1/8 tsp white pepper
- 5 whole eggs
- 1 tsp olive oil
- 2 garlic cloves
- 1/2 cup meyer lemon juice (2 lemons)
- 1 tsp sugar, or honey (2 tsp. if using regular lemons)
- 1/2 tsp grey or Kosher salt - can substitute with 1/4 tsp. table salt
- 1/4 tsp fresh cracked pepper
- 1/2 cup olive oil