Tortilla de Patatas – Spanish Tapas. On the Munching Around Milwaukee podcast, Host Charlie sits down with Tony Snell-Rodriguez. Tony is the Director of Community Engagement and Inclusion for Visit Milwaukee and chair of Milwaukee’s Equal Rights Commission.
Tony shares his journey from the Navy towns of his childhood to advocacy, hospitality, and a new life in Milwaukee. He discusses his community work, promoting the city through conventions and sports, and the importance of authentic storytelling.
In the culinary part of the episode, Tony replicates his mother’s Spanish tortilla de patatas. He explains regional food traditions. He highlights Visit Milwaukee’s new cookbook that celebrates local chefs and recipes.
You can also listen to the podcast version of this interview and cooking episode –
Tortilla de Patatas is one of Spain’s most iconic dishes. It is also known as a Spanish omelet or tortilla española. It’s simple yet deeply satisfying, often served as a tapa (small plate) in bars and cafes throughout the country.
Tortilla de Patatas Overview
Tortilla de Patatas is a thick, golden omelet made with eggs, potatoes, and onions (though purists debate the onion!). Serve at room temperature. Slice into wedges or cubes. It is enjoyed with a piece of crusty bread or a drizzle of olive oil.
🥔 Ingredients for Tortilla de Patatas
The traditional recipe calls for just a few ingredients:
- Potatoes – usually waxy types like Yukon Gold or Spanish varieties such as Monalisa or Agria.
- Eggs – to bind the potatoes and give the dish its fluffy texture.
- Onion (optional but traditional) – adds sweetness and depth.
- Olive oil – for frying; Spain’s liquid gold.
- Salt – to balance flavors.
🔪 How to make Tortilla de Patatas
- Slice the potatoes thinly and gently fry them in olive oil until tender, not crispy.
- Add onions and cook until everything is soft and lightly golden.
- Drain the potatoes and mix them with beaten eggs and salt.
- Pour the mixture into a nonstick skillet and cook slowly on one side.
- Flip the tortilla using a plate (a Spanish rite of passage!) and cook the other side until just set.
- The result: a tender, custardy center with a lightly crisped exterior.
🍷 Serving Style (as Tapas)
- Cut into bite-sized cubes or wedges for serving at room temperature.
- Common tapas accompaniments include aioli, padrón peppers, or a simple tomato salad.
- Often found on tapas platters alongside jamón ibérico, croquetas, or marinated olives.
🕰️ History of Tortilla de Patatas
The origins trace back to the early 19th century, during times when humble, filling dishes were essential.
A popular legend says a housewife in Navarra invented it. She improvised with eggs, potatoes, and onions to feed a hungry general. It quickly became a national staple—symbolizing Spanish home cooking and simplicity.
🍽️ Tortilla de Patatas Variations
- Tortilla con cebolla: with onion (sweet and classic).
- Tortilla sin cebolla: without onion (for purists).
- Tortilla rellena: stuffed with ingredients like ham, cheese, or spinach.
- Mini tortillas: served as individual tapas portions.
❤️ Cultural Significance
In Spain, the tortilla de patatas is much more than a dish—it’s a shared tradition. Families have personal recipes, and the “onion vs. no onion” debate can be as passionate as a sports rivalry. It’s served at picnics, bars, family gatherings, and even late-night meals after a fiesta.
Tortilla de Patatas
Materials
- 5 potatoes peeled and sliced
- 1 onion sliced
- 6 eggs beaten
- ¼ cup milk
- 1/2 cup Salt for the eggs
- Olive Oil
- Crusty Bread
Instructions
- Peel the potatoes and cut them into thin slices, ensuring all uniform in size to ensure even cooking.
- Cut the onions, the same way.
- Place the potatoes in a bowl and wash them to remove excess starch.
- Place in a colander and leave them until ready to use
- Heat oil in a frying pan.
- Add potatoes and onion to the hot oil and fry them over medium-high heat. When they begin to brown, reduce heat to low and stir to prevent sticking.
- While the potatoes and onion are cooking, beat the eggs in a large bowl with the milk and salt to taste. add a pinch of salt to each egg. Beat until smooth.
- When the potatoes and onion are ready, remove them from the oil with a slotted spoon and drain well.
- Add them to the beaten egg mixture, adding a tablespoon of oil for each egg.
- Combine the onion/potato mixture with the eggs
- Mix well and let sit for about 10 minutes
- Add two or three tablespoons of the oil used to fry the potatoes to a skillet and heat on medium
- When it's very hot, pour the egg, potato, and onion mixturei nto the pan.
- Using a spatula or pastry scraper, stir gently at first to distribute the uncooked egg.
- Set the tortilla: Place a lid on the pan and cook over medium-low heat until the edges of the tortilla are set.
- Place a plate over the pan, carefully flip it over, and slide the tortilla back into the pan to cook the other side.
- For a lightly set tortilla, cook over medium-high heat for about 5-8 minutes per side to ensure it browns quickly and retains its juiciness;
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If you like this recipe, Tortilla de Patatas you will also enjoy trying another one. It is our recipe for making Pork Satay – Sate Babi from Bali.
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I LOVE Spanish tapas. Good work Charlie. 🙂
This was a delicious tapas made with Tony