Tortilla Espanola

Prep time
Total Time
3 ratings

A Spanish tortilla is similar to the Mexican tortilla in shape only. Itís really more like an Italian frittata--the large, open-face omelet thatís cooked in a pan on top of the stove. This one is the most famous of Spainís tortillasóa dish rich with wholesome olive oil and studded with potatoes and onions. Serve it with tart greens, olives, sturdy bread and a measure of good red wine.


  • 13 cup olive oil
  • 4-5 baking potatoes, thinly sliced (about 1 1/2 pounds)
  • 1 onion, thinly sliced
  • salt to taste
  • 5 Organic Valley large eggs


1. Heat olive oil in heavy, medium-size skillet over medium flame. (Seasoned cast iron or non-stick work well.) Add potatoes and onions in layers, lightly salting each layer. Cook slowly until potatoes are tender but not brown, turning as needed to cook evenly. Transfer mixture to a colander set over a bowl; drain 10 minutes.

2. Beat eggs in another bowl, salt lightly, and fold into the cooled potatoes.

3. Heat 1 tablespoon reserved olive oil in skillet over medium-high flame. Spread potato mixture in skillet; cook, shaking pan, until light brown on bottom and partially set throughout. Slide tortilla onto a plate, cover with second plate and invert. Heat another tablespoon olive oil in skillet, slide in tortilla, and cook, shaking often, until browned on bottom (shape it by tucking in sides as it cooks). Serve warm or at room temperature.

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