Tortilla de patatas

tortilla de patatas
Prepare ingredients.
Peel 500 grams of potatoes.
Cut potatoes into small dices.
Cut also 1-2 courgettes into small dices.
Chop 1 onion finely.
Heat 2 tablespoons of olive oil in a wok.
Put chopped potatoes, courgettes and onion into the hot oil.
Stir the diced vegetables briefly.
Reduce to the medium low heat.
Continue stirring frequently.
Cut 250-300 grams of prawns into small pieces.
Set aside.
Break 5 eggs and place into a bowl.
Beat eggs by hand until the yolk and white are combined.
Add prawn chunks to the eggs.
Add also vegetables to eggs.
Add 1-2 teaspoons of salt.
Add 1/2-1 teaspoon of pepper powder. Mix in.
Heat a frying pan.
Add 1 tablespoon of olive oil.
Spread oil over the pan evenly.
Put the vegetables-eggs mixture into the pan.
Flatten the top.
Reduce to the medium low heat.
Take a second frying pan and rub a small amount of olive oil directly onto the pan.
Remove the pan with tortilla from heat ...
Flip the tortilla over and place it onto the other pan ...
... and bake until the eggs set.
Slide the tortilla onto a large flat plate ...
... or onto a large cutting board.
Slice the tortilla into wedges and arrange on serving dishes. Serve it warm or at room temperature.


Tortilla de patatas (potato omelette) is a typical Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil. The Spanish tortilla is the most common gastronomic specialty found all over Spain. There are hundreds of variations even in any one specific region, but the most common is the one made with eggs, potatoes and onion.


500 grams potatoes
1 zucchinis (1-2; courgettes)
1 onion
250 grams prawn or shrimp (250-300 grams)
5 eggs
1 teaspoon salt (1-2 teaspoons)
1⁄2 teaspoon pepper powder (1/2-1 teaspoon)
4 tablespoons olive oil