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Gwen Jorgensen's Spanish Tortilla de Patatas

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5/5 - 2 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 2 servings

This tortilla de patatas is a meal that gold medalist Gwen Jorgensen and her husband Pat grew to love while living in the Basque region of Spain in Vitoria-Gasteiz. They were lucky enough to learn how to cook it by a local chef and take great pride in doing their best to recreate this dish while at home. This recipe is perfect for two people, but you can easily double it to feed a family!

By: Gwen Jorgensen

Ingredients

  • 7 tablespoons extra virgin olive oil, divided
  • 2 medium-sized russet potatoes, peeled and diced into 1/4-inch cubes (about 1 cup total)
  • 1 medium-size yellow onion, diced
  • 4 large Pete and Gerry’s Organic Eggs
  • 1/4 teaspoon salt
  • Paprika to sprinkle on top (optional)

Directions

Step 1:

Bring a large pot of water to a boil with 4 tablespoons of the olive oil.

Step 2:

Add cubed potatoes to boiling water. Cook for 10 minutes, until tender when pierced with a fork, but still firm. Drain the cooked potatoes.

Step 3:

Meanwhile, heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat until shimmering, then add onions and cook for 10 minutes, or until very soft.

Step 4:

Whisk together the eggs and salt. Transfer the onions and potatoes back into the skillet, then pour the eggs over the ingredients, stirring gently to combine. Cook the eggs 3 to 5 minutes, until set. Cover with a lid to speed up the cooking process. The eggs will be a bit runny on top.

Step 5:

Test the tortilla with a rubber spatula to make sure it will slide from the skillet. Flip the tortilla by turning it onto a plate, re-oil the skillet, and slide the tortilla back into the skillet and cook the other side 1 to 3 more minutes. Flip the tortilla onto a clean dinner plate and serve warm or at room temperature.

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Gwen Jorgensen's Spanish Tortilla de Patatas

Prep Time 15 minutes
Cook Time
Serving Yield 2 servings

This tortilla de patatas is a meal that gold medalist Gwen Jorgensen and her husband Pat grew to love while living in the Basque region of Spain in Vitoria-Gasteiz. They were lucky enough to learn how to cook it by a local chef and take great pride in doing their best to recreate this dish while at home. This recipe is perfect for two people, but you can easily double it to feed a family!

By: Gwen Jorgensen

Ingredients

  • 7 tablespoons extra virgin olive oil, divided
  • 2 medium-sized russet potatoes, peeled and diced into 1/4-inch cubes (about 1 cup total)
  • 1 medium-size yellow onion, diced
  • 4 large Pete and Gerry’s Organic Eggs
  • 1/4 teaspoon salt
  • Paprika to sprinkle on top (optional)

Directions

Step 1:

Bring a large pot of water to a boil with 4 tablespoons of the olive oil.

Step 2:

Add cubed potatoes to boiling water. Cook for 10 minutes, until tender when pierced with a fork, but still firm. Drain the cooked potatoes.

Step 3:

Meanwhile, heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat until shimmering, then add onions and cook for 10 minutes, or until very soft.

Step 4:

Whisk together the eggs and salt. Transfer the onions and potatoes back into the skillet, then pour the eggs over the ingredients, stirring gently to combine. Cook the eggs 3 to 5 minutes, until set. Cover with a lid to speed up the cooking process. The eggs will be a bit runny on top.

Step 5:

Test the tortilla with a rubber spatula to make sure it will slide from the skillet. Flip the tortilla by turning it onto a plate, re-oil the skillet, and slide the tortilla back into the skillet and cook the other side 1 to 3 more minutes. Flip the tortilla onto a clean dinner plate and serve warm or at room temperature.