Cuisine European Spanish Main Dishes Chef John’s Tortilla de Patatas 5.0 (8) 8 Reviews 2 Photos Chef John's tortilla de patatas is simple to make and only needs 4 ingredients plus seasonings. This technique delivers a tender, moist version of the Spanish classic. Serve the tortilla the traditional way, with a garlic aioli, and at any temperature you like—hot, warm, or cool. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on April 30, 2024 Save Rate Print Share Add Photo 2 2 Prep Time: 15 mins Cook Time: 30 mins Stand Time: 5 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 pounds Yukon gold potatoes or russet potatoes, peeled 1 yellow onion, peeled and halved 5 large eggs 1 1/2 teaspoons kosher salt, divided 1/4 teaspoon freshly ground black pepper 1 pinch cayenne pepper 1/2 cup olive oil, divided Directions Slice potatoes and onions with a very sharp knife or mandoline into 1/8-inch thick slices. Combine eggs, 1/2 teaspoon salt, black pepper, and cayenne in a large bowl and whisk very thoroughly; set aside. Add 1/3 cup olive oil to a large nonstick pan and set heat to medium-high. Add potatoes, onions, and remaining salt. Cook, tossing and stirring occasionally, until potatoes are tender, and some onions and potatoes are lightly browned, about 20 minutes. Between stirrings, cover potatoes to reduce cooking time and keep in moisture. For less browning, reduce heat to medium. Stir potato mixture into egg mixture with a spatula. Cover and let stand for 5 to 10 minutes. Add remaining olive oil to an 8- or 9-inch nonstick pan, and set the pan over medium-high heat. Pour in egg and potato mixture, and smooth the top. Cook, covered, for about 4 minutes or until the bottom is browned and the edges of tortilla begin to firm up. Slide tortilla out onto a plate, cover with another plate, and flip the plates over to invert. Slide tortilla back into the pan, and place back over medium-high heat. Cook, uncovered, until the tortilla is fully set, about 2 minutes more. Tortilla will spring back lightly when pressed in the middle with a finger if eggs are fully cooked. If it feels soft or mushy when pressed, cook for a few minutes more, unless you prefer the tortilla less than fully set. Slip tortilla onto a serving plate, and serve hot, warm, or room temperature. John Mitzewich I Made It Print Nutrition Facts (per serving) 361 Calories 22g Fat 33g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 361 % Daily Value * Total Fat 22g 28% Saturated Fat 4g 19% Cholesterol 155mg 52% Sodium 389mg 17% Total Carbohydrate 33g 12% Dietary Fiber 3g 12% Total Sugars 2g Protein 9g 18% Vitamin C 15mg 16% Calcium 47mg 4% Iron 2mg 14% Potassium 873mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.