Spanish Scrambled Potatoes, An Easy 20-Min Recipe

(Revuelto de Patatas)


By Edu Valor / Author - Spanish Chef

The way we used to make Spanish scrambled potatoes, or revuelto de patatas, was even simpler than this. Just potatoes and eggs. That’s it, and we were never disappointed.

It was one of our favorite dishes. Filling, good, and natural. With ingredients like these, something tells me potatoes and eggs are everybody’s favorite.

Ever noticed how often they show up in recipes around the world?

Spanish scrambled potatoes garnished with parsley on a ceramic plate.The dish that will keep you up.
Spanish scrambled potatoes garnished with parsley on a ceramic plate.The dish that will keep you up.


Faster, Easier, and Just as Delicious as a Traditional Tortilla


Spanish scrambled potatoes are about as foolproof as a recipe gets. If you’ve been hesitant to try a Tortilla Española but still want those same flavors, this is your way in.

Flipping tortillas isn’t for everyone. I’ve messed it up a couple of times myself.

You won’t often see this dish on restaurant menus. It’s more of a home-style classic, something that lives in Spanish family kitchens rather than on display. In a way, it’s popular without being “famous.”

Pressed for time? Slice a few potatoes, fry them, beat some eggs, bring them together in the pan, and you’re done.

It’s just as satisfying as tortilla española or huevos rotos. And if you want to skip the onion, go right ahead. You are forgiven! This is not a dish that demands perfection.

Let's Make Easy Scrambled Potatoes

Ingredients for 4 Servings


Preparation: 10 minutes
Cooking: approx. 8 minutes + 1 minute stir-fry

*Measurements in metric and USA Imperial system. For British/Canadian measurements, please use the metric conversion calculator.

  • 1.2 kg / 2.6 lb waxy potatoes, sliced round
  • 5 medium eggs
  • 1 onion, cut into julienne strips
  • 3 garlic cloves, minced
  • Sea salt, to taste
  • 2 tbsp chopped parsley (optional)
  • Cooking oil for frying 

Step-by-Step Instructions

  1. Beat the eggs with a pinch of salt. Taste!
  2. Fry the potato slices over medium heat until they're cooked through. Drain them well on paper towels. Then fry the onion strips until tender and slightly golden. Drain the oil well.
  3. Add the fried potatoes and onions to the eggs and carefully stir with a spatula. 
  4. Briefly fry the minced garlic in a little oil (about 1–2 tsp), then add it, along with the optional parsley, to the potato mixture and stir a couple of times.
  5. Add this mixture to a large frying pan and cook briefly over medium heat, stirring gently. The eggs don’t have to be completely set unless you like them that way.

TIPS: 

  • Add a pinch of salt to the eggs before beating them.
  • Cut the potato slices no thicker than 5 mm / ¼ inch.
  • Use any type of potato if needed.
  • Drain the fried potatoes and onions well on paper towels.
  • The julienne cutting technique simply means slicing the onion lengthwise into long strips. See photo below.
  • If you like, fry the potato slices until fully crispy. We sometimes did this in our family, it changes the texture.


What You Will Need

  1. Paring knife
  2. Frying pans
  3. Paper towel
  4. Tablespoon
  5. Scale
  6. Cutting board


Scrambled Food is a Thing in Spain


Revueltos are a common way to cook in Spain, often built around seasonal ingredients. Simple, quick, and adaptable, they fit right into a busy day.

Traditionally, they’re cooked gently so the eggs stay soft and slightly creamy, not dry.

A few classic combinations:

  • Cod – revuelto de bacalao
  • Garlic shoots – revuelto de ajetes
  • Blood sausage – revuelto de morcilla
  • Mushrooms – revuelto de setas
  • Zucchini – revuelto de calabacín

And that’s just the start. Add asparagus, cherry tomatoes, diced chicken or turkey, bell peppers, whatever you have on hand.

The combinations add up fast.

Onion cut julienne style in a stainless steel bowl.The onion cut with the julienne technique.
Onion cut julienne style in a stainless steel bowl.The onion cut with the julienne technique.


Spanish Scrambled Potatoes is an Energy-Dense Budget Dish


I really enjoy this dish for how convenient it is. This is one of those meals that just makes sense. It’s flexible, and satisfying, especially if you’re active and need something filling.

It’s also more versatile than it looks:

  • Put it in a sandwich
  • Roll it into a wrap
  • Eat it cold
  • Serve it as tapas
  • Have a side with it
  • Pair it with roasted long green peppers (I had it once, great taste combination)

Or even turn it into a simple soup with chicken stock. I never tried it myself, but it makes sense.

Not bad for something so basic! 

Why I Keep Coming Back to It


Spanish scrambled potatoes is a dish I make at least twice a month. For the reasons described above, I keep making the dish. I’ve known it since I could walk, so there’s some sentiment there too.

One last thing: don’t overcook Spanish scrambled potatoes. A proper revuelto with eggs remains moist, half done in the last stage of cooking.

A Spaniard (including me) will applaud you saying, “Sí, señor!”



*****

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