Tortilla de Patatas or Spanish frittata is a traditional tapa from Spain. Made with 3 simple ingredients potatoes, onions and eggs, it's vegetarian and gluten-free. Perfect for breakfast, lunch, dinner, and Passover too!
In the meantime, beat the eggs in a medium bowl. Add the potatoes and mix well.
07Heat the remaining 2 tablespoons of olive oil in the same skillet.
08Pour the egg/potato mixture and cook on one side, over medium heat, until the bottom starts to brown about 5-7 minutes or longer if necessary.
09Wearing oven mitts, place a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around over a large heat-proof bowl. Slowly slide the uncooked side onto the skillet and return to heat. Make sure you flip the tortilla de patatas over a bowl in case some of the mixture falls off the skillet. (See Note 3)
10Prick to top of the omelet with a fork, to allow it to cook a little bit faster and to check when the eggs are cooked all the way through. Cook until eggs are no longer runny, about another 5-7 minutes or longer if necessary.