Mashed Potato Pancakes

You’ve been lied to about breakfast. And lunch. And dinner.

The world told you that a meal needs to be complicated, expensive, and take two hours to make. What if I told you that one of the most iconic dishes on the planet uses, at its core, just two ingredients? Welcome to the Spanish tortilla.

This isn’t the wrap you’re thinking of.

This is a thick, hearty, potato-and-egg cake that fuels an entire nation. It’s the ultimate power move for any home cook. It’s protein-packed, cheap, and so versatile it can be served hot, cold, or anywhere in between.

Forget everything you know about omelets. This is the real deal.

What Makes This Recipe So Good

Its beauty lies in its deceptive simplicity. The magic happens when humble potatoes slowly cook in olive oil until they are impossibly tender, not crispy.

This creates a luxurious, almost creamy texture when bound with the eggs.

It’s the ultimate utility player. Serve a slice between two pieces of bread for a legendary bocadillo. Cube it for a tapas party.

Eat it straight from the fridge at 2 AM. It’s forgiving, filling, and frankly, a flex of your culinary skills without any of the actual stress.

Ingredients

You only need a few staples. Quality matters here, especially with the oil and eggs.

• 4-5 medium-sized Yukon Gold or Russet potatoes (about 1.5 lbs), peeled and thinly sliced
• 1 large yellow onion, thinly sliced
• 6-8 large eggs
• 1 1/2 to 2 cups extra-virgin olive oil for frying (yes, really)
• Salt to taste

Step-by-Step Instructions

1. Cook the Potatoes and Onion. In a large, non-stick or well-seasoned skillet, heat the olive oil over medium-low heat.
   

   Add the potato and onion slices. They should be mostly submerged. Gently poach them for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender but not browned.

   
   

   This is the most important step—don’t rush it.

   
   
2. Drain the Mixture. Using a colander or slotted spoon, drain the potato-onion mixture. Reserve the flavorful oil for future cooking (it’s liquid gold). Let the mixture cool for a few minutes.
3. Whisk the Eggs. In a large bowl, whisk the eggs with a generous pinch of salt until uniform.
4. Combine. Add the warm (not hot) potato and onion mixture to the eggs. Gently stir to combine and let it sit for 10 minutes.
   

   This allows the potatoes to absorb some of the egg.

   
   
5. Cook the Tortilla. In a smaller 8- or 9-inch non-stick pan, heat a tablespoon of the reserved oil over medium-high heat. Pour in the egg-potato mixture, spreading it evenly. Reduce the heat to medium-low and cook for 5-7 minutes until the edges are set and the bottom is golden brown.
6. The Flip. Place a large plate or lid over the pan.
   

   With confidence (and maybe a prayer), invert the tortilla onto the plate. Slide it back into the pan to cook the other side for another 4-5 minutes until golden and just set in the middle.

   
   
7. Rest and Serve. Slide your masterpiece onto a clean plate and let it rest for at least 10 minutes before slicing. It’s best served warm or at room temperature.

Storage Instructions

This is a meal prep dream.

Let the tortilla cool completely to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container.

It will keep perfectly in the refrigerator for up to 3 days. IMO, it might even taste better on day two.

You can eat it cold straight from the fridge, or gently reheat a slice in a skillet or microwave.

Benefits of the Recipe

This isn’t just food; it’s a strategic life choice. It’s incredibly economical, using cheap, pantry-stable ingredients. It’s a complete meal packed with protein and energy-providing carbs, making it the perfect fuel for a busy day.

It’s the ultimate crowd-pleaser.

Bring this to a potluck and watch it vanish before the store-bought hummus. It’s gluten-free and, with one simple tweak (see Alternatives), can easily be made vegetarian-friendly. It’s a nutritional and social win.

Common Mistakes to Avoid

Let’s save you from disaster.

First, rushing the potato cooking. If the heat is too high, you’ll get crispy, browned potatoes that won’t meld with the eggs. You’re poaching, not frying.

Second, adding the hot potato mixture to the eggs.

You’ll end up with scrambled eggs with potatoes. Not the goal. Let it cool.

Third, overcooking. The center should be just set and still a little moist when you take it off the heat—it continues to cook from residual heat.

Alternatives

The classic is perfect, but feel free to play. Add a handful of chopped serrano ham or chorizo for a meaty version.

For a veggie boost, fold in some finely chopped spinach or roasted red peppers with the eggs.

Some regions add a touch of roasted green pepper. Want to get fancy? Top a slice with some alioli (garlic mayo).

The world is your tortilla.

FAQ

Can I use a different type of oil?

Technically, yes. But IMO, you’ll lose a huge amount of the authentic flavor. Extra-virgin olive oil is non-negotiable for the true experience.

It’s reused, so it’s not as extravagant as it seems.

My tortilla fell apart during the flip! What now?

Welcome to the club. It happens to everyone.

FYI, your pan might be too big, making the tortilla too thin. Or you didn’t let it set enough on the first side. Scoop it back into the pan, call it “tortilla scramble,” and eat it with pride.

You’ll nail it next time.

Is the center supposed to be runny?

This is a heated national debate. In some parts of Spain, a slightly runny, juicy center (“jugosa”) is preferred. For food safety, especially if serving to vulnerable groups, cook it through.

It’s a matter of personal taste.

Can I bake it instead of pan-frying?

You can, but you lose the iconic texture and crust. Baking will give you more of a frittata result—which is still delicious, but it’s not a traditional Spanish tortilla.

Final Thoughts

This dish proves that greatness doesn’t require complexity. It requires technique, patience, and a little courage for the flip.

It’s a recipe that teaches you how to cook, not just what to cook.

Master this, and you’ll have a cheap, impressive, and delicious weapon in your culinary arsenal for life. Now go reclaim your time and your taste buds.