One of my favorite make ahead easy breakfasts is Tortilla de Patata. Though usually served as an appetizer or ‘pica-pica’ in many Spanish households and tapas bars, I think it is a great option for the first meal of the day. You can serve it warm, or straight from the fridge, depending on preference.

Sharing my super simple recipe. Though it takes a bit of skill when flipping – in fact I still have yet to get it just right as seen in the video – practice makes perfect.




5-6 large potatoes, peeled

1 large white onion

1-2 cups olive oil

8 large eggs

salt & pepper




  1. Slice potatoes thinly, if possible no larger than ¼ of an inch
  2. Quarter and slice onion
  3. Season both with salt
  4. Heat olive oil in a non stick pan over medium heat
  5. Add potatoes and onions and cook until very soft. This usually takes me around 15-20 minutes, depending on the thickness of the potatoes
  6. While waiting, crack eggs into a bowl, generously season with salt and pepper, and lightly beat
  7. When potato – onion mixture is ready, slowly transfer into eggs, disregarding the oil
  8. Heat about a tablespoon of the left over oil a shallow non stick pan over medium heat
  9. Add egg – potato mixture and let sit for about 3-5 minutes, checking if the bottom has browned
  10. Once ready, flip into a second pan and return to heat on your shallow non stick pan
  11. Leave for another 3 minutes, then remove from heat
  12. Once cool, transfer to a serving dish