Patata Tortilla With Bread & Butter Recipe

Prepare vegetables

Peel the potatoes and slice them into 1/8-inch (about 3 mm) rounds or half-moons if using large potatoes. Thinly slice the yellow onion. Place potato slices in a large bowl of cold water for 5 minutes to remove excess starch, then drain and pat dry with clean kitchen towels or paper towels.

Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium heat and add 2 tablespoons of olive oil. When the oil shimmers, add the sliced potatoes in an even layer (they may overlap slightly). Add the sliced onion on top and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Reduce heat to medium-low and cook, stirring every 3–4 minutes and gently turning the potatoes so they soften and take on light color without crisping too much, about 12–15 minutes. The goal is tender, slightly golden potatoes and translucent, soft onions. If the pan looks dry, add the remaining 1 tablespoon of olive oil in the last 2 minutes of cooking. Remove from heat and let cool 3–4 minutes.

While the potatoes are cooking (or during the 3–4 minute cool), crack 6 large eggs into a large mixing bowl. Add 2 tablespoons whole milk and the chopped parsley if using. Season lightly with a pinch of salt and a few grinds of black pepper. Whisk until combined and slightly frothy.

Transfer the warm potato and onion mix into the bowl with the beaten eggs. Stir gently so the potatoes and onions are coated with the egg mixture. Let sit for 2 minutes so the warm potatoes begin to temper the eggs (this helps binding). Taste and adjust seasoning if needed.

Wipe the skillet clean if desired, then return to medium-low heat and add 1/2 tablespoon olive oil (or a small knob of butter if you prefer). Pour the egg-potato-onion mixture into the skillet and spread evenly. Cook undisturbed for 5–7 minutes over medium-low heat. As the edges set, run a spatula around the perimeter to release and avoid sticking; gently jiggle the pan so the uncooked egg flows underneath.

When the bottom is golden and the top is mostly set but still slightly loose (about 6–8 minutes total), place a large plate (slightly larger than the skillet) over the pan. Carefully invert the skillet so the tortilla transfers onto the plate. Add another 1/2 tablespoon oil to the skillet and slide the tortilla back into the pan, uncooked-side down, to finish cooking for 3–4 minutes until fully set and lightly golden.

Slide the finished tortilla onto a serving plate and let rest 3–5 minutes. This short rest helps the center finish setting and makes slicing easier.

While the tortilla rests, bring a small skillet or toaster to medium heat and toast the 4 slices of crusty bread until golden. Spread 2 tablespoons unsalted butter evenly over the warm toast so it melts into the crumb.

Slice the tortilla into wedges (6–8 wedges depending on preference). Serve warm or at room temperature with buttered bread slices alongside. Finish with flaky sea salt and freshly ground black pepper to taste. Optionally garnish with additional chopped parsley.