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Tortilla Española

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  • Prep 45 min
  • Total 45 min
  • Ingredients 5
  • Servings 8
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The simple smell of onions and potatoes frying in olive oil has the power to bring to mind beautiful weekend mornings spent enjoying tortilla Española. In the U.S. we’re used to associating the word tortilla with the bread made in many Central and South American countries, but the ‘tortilla española’ is the Spanish version of Italian frittata, and a perfect flavorful meal to enjoy any time of day. This tortilla Española recipe is a classic take, but fee free to add your own ingredients for the full olé effect!
by Qué Rica Vida Comunidad
Updated May 31, 2024
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Ingredients

  • 1 3/4 cup olive oil, divided
  • 1 large yellow onion, chopped
  • 3 large russet potatoes, cut into 1/8-inch thick slices
  • 1 1/2 teaspoons salt
  • 5 to 6 eggs

Directions

  • 1
    Heat 1 1/2 cups of the olive oil in a large skillet over medium heat until hot. Add the onions and potatoes. Season with 1 teaspoon of the salt.
  • 2
    As the potatoes cook, press down on them gently with your spatula. Cook potatoes until fork tender. Don’t let the potatoes get mushy. When the potatoes and onions are done, transfer to a large bowl and let cool slightly.
  • 3
    In medium bowl, beat the eggs with the remaining 1/2 teaspoon salt.
  • 4
    Add the potatoes and onions to the egg mixture; mix well. All the potatoes should be covered, but not swimming in egg. There should be some extra egg at the top, so if the 5 eggs are not enough add another.
  • 5
    Heat remaining 1/4 cup olive oil in another large skillet over medium-low heat. When the olive oil is hot, pour in the egg, potato and onion mixture; flatten and DON’T TOUCH AGAIN. Let cook until bottom is set.
  • 6
    Place a large plate upside down over the top of the skillet. Hold it firmly in place. Pick up the pan from the handle with your free hand, and flip the half cooked tortilla over onto the plate. This needs to be quick. Place the skillet back on the stove and gently slide the tortilla, uncooked side down, back into the skillet.
  • 7
    Cook until you can feel the tortilla slide a bit in the frying pan. Turn off the flame, serve out of the pan or flip the tortilla onto a plate to serve.

Nutrition Information

No nutrition information available for this recipe
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