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SPANISH are so passionate about their Tapas Culture. Tapas are small, bite-size appetizers or snacks served in Spanish bars and cafés throughout the day. In Madrid and some provinces in Spain, a tapa usually comes free with the drink. It is very typical to see customers standing at bars nibbling those little morsels and drinking caña (beer) or mosto (grape juice).

Some common tapas are aceitunas (olives), boquerones en vinagre (anchovies in vinegar), gambas (prawns), banderillas (skewered pickles), tortilla de patatas (Spanish omelet), and more.

Tortilla de Patatas is one very popular “tapa” dish in Spain. It is an omelet with chunks of potatoes and onion (onion is optional as some people do not like it, but personally I prefer my tortilla with onion as it adds sweetness, flavor and moisture to the tortilla).

Let me share with you my recipe of one of my favorite dishes ever. It is very versatile you can eat it in many different ways – by itself, with slices of bread or with other tapas.


½ cup extra virgin olive oil
3 medium size russet potatoes, peeled and thinly sliced
1 yellow onion, sliced thinly
5 large eggs
½ cup milk
Salt and pepper
Fresh parsley to garnish

Cooking directions:

In a non-stick skillet (10-inch or 25 cm), heat ½ cup of olive oil. Cook the potatoes until tender. Add the onion until transparent. Set aside in a plate, reserving the oil in the skillet.

Beat the eggs in a large bowl, add the milk and season with salt and pepper. Add the potatoes and onion in the egg mixture, slightly pressing the potatoes with fork. Do not mash the potatoes.

Using the reserved oil, reheat the skillet. Put the egg and potato mixture and cook for about 4 minutes. Using a spatula, loosen the side of the tortilla. Move the skillet until the tortilla shakes. Place a large plate over the top and invert the pan and plate together so the tortilla drops onto the plate.

Slide the tortilla back into the skillet and cook for another 4 minutes until the other side is set. Loosen the side of the tortilla. Move the skillet. The tortilla is set when it shakes and the base is golden brown.

Remove from heat and slide onto a plate. Let it cool for 5 minutes before slicing. Garnish with parsley.

Note: Spanish tortillas are generally moist. Add more cooking time for a pie-like texture.

The main ingredients

In a bowl, prepare the milk and egg mixture

Fry the potatoes, then add the onion when potatoes are tender

Add the potatoes and onion to the milk and egg mixture

Loosen the sides of the tortilla

Place a large plate onto the pan

Invert the pan and plate together

Let the tortilla drop onto the plate

Put the tortilla back into the pan

Loosen the sides again

Garnish with fresh parsley

1 Comment
  1. Thanks again for the recipe.

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