Indulge in the rich flavors of Catalonia with this beloved dish, Truita de Patates, a quintessential Spanish potato omelette. Layers of thinly sliced potatoes are gently fried until golden brown, then folded into a fluffy egg mixture infused with onions. Seasoned to perfection with a dash of salt and pepper, this hearty omelette captures the essence of Catalan cuisine. Whether enjoyed as a tapa, a light lunch, or a satisfying dinner, Truita de Patates promises to delight your taste buds with every bite, offering a true taste of Catalonia's culinary heritage.


  • 4 medium potatoes, peeled and thinly sliced
  • 1 onion, finely chopped
  • 6 large eggs
  • Salt, to taste
  • Pepper, to taste
  • Olive oil, for frying


1- Heat olive oil in a large non-stick skillet over medium heat.

2- Add the sliced potatoes to the skillet, spreading them out evenly. Fry the potatoes until they are golden brown and cooked through, stirring occasionally, about 8-10 minutes.

3- Once the potatoes are cooked, remove them from the skillet and set aside.

4- In the same skillet, add a little more olive oil if needed and sauté the chopped onion until it is soft and translucent, about 3-4 minutes.

5- While the onion is cooking, beat the eggs in a large bowl. Season with salt and pepper to taste.

6- Once the onion is cooked, add the fried potatoes to the skillet and spread them out evenly.

7- Pour the beaten eggs over the potatoes and onion mixture, ensuring that the eggs cover the entire surface.

8- Cook the omelet over medium-low heat until the edges start to set, about 5-7 minutes.

9- Carefully flip the omelet using a large plate or spatula and continue to cook on the other side until it is golden brown and cooked through, about 5-7 minutes more.

10- Once the omelet is cooked to your liking, remove it from the skillet and transfer it to a serving plate.

11- Allow the omelet to cool slightly before slicing it into wedges.

12- Serve the Truita de Patates warm or at room temperature, and enjoy this traditional Spanish omelet as a delicious appetizer, side dish, or light meal.

Nutritional Values:

Here are approximate nutritional values for the ingredients used in the Catalonia Truita de Patates recipe:

Potatoes (4 medium):

  • Calories: 400
  • Carbohydrates: 92g
  • Protein: 12g
  • Fat: 0g
  • Fiber: 12g


  • Excellent source of carbohydrates, providing energy for the body.
  • High in dietary fiber, aiding in digestion and promoting a feeling of fullness.
  • Rich in vitamins and minerals, including vitamin C, potassium, and B vitamins, supporting overall health and immune function.

Onion (1 medium):

  • Calories: 44
  • Carbohydrates: 10g
  • Protein: 1g
  • Fat: 0g
  • Fiber: 2g


  • Contains antioxidants such as quercetin, which may help reduce inflammation and lower the risk of chronic diseases.
  • Provides fiber, which supports digestive health and helps maintain regular bowel movements.
  • Contains sulfur compounds that may have antibacterial properties and promote heart health.

Eggs (6 large):

  • Calories: 420
  • Carbohydrates: 3g
  • Protein: 36g
  • Fat: 28g
  • Fiber: 0g


  • Excellent source of high-quality protein, essential for building and repairing tissues in the body.
  • Rich in vitamins and minerals, including vitamin B12, riboflavin, and selenium, which are important for various bodily functions.
  • Provide healthy fats, including omega-3 fatty acids, which support brain health and reduce inflammation.

Olive oil (for frying):

  • Calories: 120 per tablespoon (approximately)
  • Fat: 14g per tablespoon (approximately)


  • Contains monounsaturated fats, which can help improve cholesterol levels and reduce the risk of heart disease.
  • Rich in antioxidants, such as vitamin E and polyphenols, which help protect cells from damage caused by free radicals.
  • May have anti-inflammatory properties and contribute to overall cardiovascular health when used in moderation as part of a balanced diet.

Please note that these values are approximate and can vary based on factors such as the size of the ingredients and the amount of oil absorbed during cooking.


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