Torta Patatas (Tater’s Pancake) | Recipe

Loaded with eggs, these tortas are a cross between a potato pancake and an omelet, and are great warm or cold.

torta potata recipe
Torta potata recipe from Yayo

torta potata recipe
Torta potata recipe from Yayo

Loaded with eggs, these are a cross between a potato pancake and an omelet, and are great warm or cold. We stacked them up for serving, and the kids couldn’t get enough. Make sure to do a small dice on the potatoes so they cook quickly. Slightly caramelized onions and garlic make for a sweet, savory dish you’ll be hard-pressed to pass up.


To spice them up, add fresh produce (or leftover vegetables from dinner) in a fine dice along with chopped bacon for extra flavor.

“Torta Patatas” (Tater’s Pancake)

From yayo

1 large sized baking potato
5 large size or 6 medium size farm fresh eggs
1 medium onions, chopped finely
4 cloves garlic, chopped finely
1/2 tsp. sea salt
1/2 tsp fresh cracked pepper
1 stalk green onions, chopped
2 tbsp olive oil for sauteeing, and 3 or more tbsp oil for the torta
ketchup or tabasco, sriracha for dipping
bread from local bakery – Full Circle, Costeaux, Village to name a few
Spring Hill butter (the best in the universe)

Variation for meat lovers: Add some chopped bacon, cooked, or your favorite chopped sausages, or ham (Then the recipe is called Torta Patatas w/ Meat)

Peel and slice potato into a small dice. Separate egg yolks and whites in two bowls.

Using a non-stick pan, eat olive oil medium heat. Add the onion and stir fry until they are almost clear or slightly caramelized, then add garlic and the prepared potatoes. Stir until the potatoes are done (they are done when easily poke with fork or I add a tbsp water and cover to cook it fast- that’s the trick) and light brown in color. Remove from heat and set aside.

To prepare eggs: Beat the whites until foamy and then add the yolks, beat for a minute. Add the prepared potatoes and green onion on the bowl and mix together.

Wipe the non stick saucepan with paper towel. Then drop some oil and cook the mixture pancake style, 1/2 to 3/4 cup batch at a time with equal amount of egg and potatoes. Turn on the other side until done. Do not overcook. Drop an oil each time you cook a batch. Drain in paper towel and dish in a small plate.

Serve with catsup or for some heat dash tabasco, sriracha for dipping. Side with local toasted bread and the delish Spring Hill butter of course, I get mine from the farmers market. Yum!