Patata Tortilla Recipe

Prep potatoes and onion

Peel the potatoes and cut them into 1/8"–1/4" (3–6 mm) slices, then cut slices into roughly 1/2" (1–1.5 cm) pieces or small sticks so pieces are bite-sized (traditional tortillas use thin slices but small chunks shorten cooking time). Place cut potatoes in a bowl of cold water to remove excess starch for 5 minutes, then drain and pat dry with a towel. Meanwhile thinly slice the onion into half-moons about 2–3 mm thick.

Warm the oil

In a large nonstick or heavy skillet (10–12"/25–30 cm), pour in the 180 ml extra-virgin olive oil and warm over medium heat until shimmering but not smoking (oil should be roughly 160–170°C / 320–340°F).

Cook potatoes gently

Add the drained, dried potato pieces to the warm oil in an even layer. Turn the heat to medium-low. Cook gently, stirring occasionally and turning pieces so they cook through without browning heavily, about 12–15 minutes. Potatoes should be tender when pierced with a fork but still hold shape. If oil splatters too much or browning occurs, lower the heat. Remove with a slotted spoon into a large bowl, leaving oil in the pan.

Sweat the onions

Add the sliced onions to the remaining oil in the skillet. Cook over medium-low heat, stirring frequently, for 8–10 minutes until they are soft and translucent and beginning to caramelize lightly. Sprinkle about 1/4 tsp salt over the onions while cooking to help them release moisture. If onions soak up all the oil and look dry, add a tablespoon of the reserved cooking oil back to the pan.

Combine potatoes and onions; season

Return the cooked potatoes to the bowl with the onions (or stir the onions into the potato bowl). Add 1 3/4 tsp of the sea salt and the freshly ground black pepper; toss gently to combine. Taste and adjust seasoning — you may prefer up to 2 tsp salt total depending on potatoes and personal taste. Let the mixture cool for 5 minutes so the eggs won't scramble immediately on contact.

Beat the eggs

Crack the 6 eggs into a separate large bowl. Lightly beat the eggs until yolks and whites are combined. Season the eggs with a tiny pinch of salt (about 1/8 tsp). Pour the beaten eggs over the warm potato–onion mixture and gently fold to coat every piece. Let sit for 3–4 minutes so potatoes soak up egg; if needed, press mixture gently to compact.

Cook the tortilla — first side

Heat a 20–24 cm (8–9.5") nonstick or well-seasoned heavy skillet over medium heat and add a teaspoon of butter or a little of the reserved olive oil. When hot, pour the egg–potato mixture into the skillet and spread evenly. Reduce heat to low–medium. Cook undisturbed for 6–8 minutes until edges are set and bottom is golden brown. Shake the pan gently; the center should still be slightly loose but not fully liquid.

Flip the tortilla

Place a flat plate or a wide, rimmed lid over the skillet. Carefully invert the skillet so the tortilla lands on the plate. Add a touch more oil to the pan if needed, then slide the tortilla back into the skillet, uncooked side down. Cook for an additional 4–6 minutes until the center is set to your liking (less time for a creamier center, longer for fully set).

Finish and rest

When cooked, slide the tortilla onto a serving plate. Let rest at room temperature for 5–10 minutes to allow flavors to settle and to firm slightly (Basque-style tortillas are often served at room temperature). Sprinkle with remaining salt to taste and chopped parsley if using.

Serve

Cut into wedges or small bite-size squares for Basque Bites. Serve warm or at room temperature as a tapa or light meal. Leftovers keep refrigerated up to 3 days; reheat gently or serve cold.