Tortilla de papas

Tortilla de Papas

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Puerto Rican Tortilla De Papas (Patatas)


6 large eggs,
2 medium potatoes, peeled and sliced thinly,
1 small onion, chopped,
1 garlic clove, crushed and chopped,
1 teaspoon chopped parsley,
1/4 cup whole milk,
4 tablespoons vegetable oil,
1 chilli pepper, chopped,
1/3 teaspoon salt,
1 big pinch black pepper.


Heat the oil in a large non-stick skillet and fry the onions and potatoes over medium temperature until browned and soft. Add the chopped garlic and chilli pepper in the final 5 minutes. In a bowl combine the eggs with the rest of the ingredients and beat them lightly. Strain half of the oil out of the skillet and pour in the egg mixture over the potatoes. Cook over medium heat. When the bottom of the tortilla is set, start pushing the ends with a wooden spoon towards the centre of the big omelette, so the liquid eggs on top run on the side. At that point when most of the egg is set, you have the choice either to flip the tortilla or to finish it under a salamander or in the oven. Do not fold the tortilla, it is supposed to be served flat. If you choose to finish it in the oven, make sure the pan's handle is not plastic. When the tortilla de papas is ready, cut it to 8 slices like a pizza and serve. While the Spanish tortilla de patatas is usually served cold, the Puerto Rican variation of this recipe is meant to be served warm.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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