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
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Open the appInstructions
Step 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.
Step 2
Add potatoes and onion, season with salt and pepper. Cook 8–10 minutes, stirring gently, until potatoes are soft but not falling apart.
Step 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.
Step 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.
Step 5
Meanwhile, bake or air-fry croquetas per package directions. Mince garlic, stir into mayo with salt and pepper to make aioli.
Step 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
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