Spanish Tortilla with Crispy Potatoes & Aioli
Golden, crispy-edged Spanish potato omelette (tortilla de patatas) cooked in one skillet, served with store-bought croquetas and quick garlic aioli. Restaurant-quality texture in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 lb potatoes, waxy (yukon gold or fingerling)
- 6 whole eggs, large
- ½ whole yellow onion
- ½ cup mayonnaise
- 2 whole garlic cloves
- 8 pieces frozen croquetas (cheese or ham)
Instructions
- 1
Slice potatoes into 1/8-inch rounds and dice onion finely. Heat 1/4 cup olive oil in a 10-inch nonstick skillet over medium.
- 2
Add potatoes and onion, season with salt and pepper. Cook 8–10 minutes, stirring gently, until potatoes are soft but not falling apart.
- 3
Whisk eggs with a pinch of salt in a bowl. Pour over potatoes, reduce heat to medium-low, and cook without stirring 5 minutes until edges begin to set.
- 4
Slide a spatula underneath the tortilla, flip it onto a plate, then slide back into the skillet to cook the other side 2 minutes until set and light golden.
- 5
Meanwhile, bake or air-fry croquetas per package directions. Mince garlic, stir into mayo with salt and pepper to make aioli.
- 6
Slide tortilla onto a cutting board, cut into wedges. Serve with croquetas, aioli, and a squeeze of fresh lemon juice.
Tools you’ll need
- 10-inch nonstick skillet
- mixing bowl
- whisk
- spatula
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
