Cookstr.com

Tortilla Española

This image courtesy of Joseph DeLeo

Tortilla española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamón. Basically anytime, anywhere. We had a great one at Valdubón and I think it’s because they weren’t afraid to use a lot of olive oil. No fear!

4 to 6 as a Tapa or Appetizer

Cooking Methodfrying, pan-frying

CostInexpensive

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet

Recipe Coursemain course, tapas/small plates

Dietary Considerationgluten-free, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealbreakfast, dinner, lunch

Taste and Texturesavory

Ingredients

  • ¼ cup extra virgin olive oil
  • 1¼ pounds waxy potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 8 extra-large eggs
  • Kosher salt and freshly ground black pepper

Instructions

  1. Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a paring knife, 15 to 20 minutes.

  2. Meanwhile, beat the eggs with salt and pepper to taste in a large bowl. Add the potatoes to the eggs, then pour into the skillet, spreading the potatoes evenly in the pan. Cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until almost set throughout. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature.

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

This turned out really nice, though I would suggest cooking at low during the last step, to prevent the bottom from getting a bit overly cooked. Might only be an issue with iron plate stovetops. I diced a couple of chillies and also fresh thyme, chervil, and tarragon, and it was a good addition. Can imagine this would also be good with chunks of ham.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password