Spanish Tortilla

This potato omelette is a traditional Spanish tapa, or appetizer, but it’s equally good for breakfast or brunch.

Yield 6 servings
Time 20 minutes
  • Paper towel
  • Large frying pan with cover
  • Spatula
  • Whisk or hand mixer
  • 2 large plates
  • 1 pound potatoes, peeled
  • 1 large onion, diced
  • ¼ c olive oil
  • 5 eggs
  • salt + pepper
Directions Slice the potatoes as thin as possible and dry with a paper towel.

Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).

Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.

Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.

Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.

Cover and cook for about 5 minutes longer.

Cut into wedges and serve.

Notes This makes a nice, light lunch when paired with salad.

Also try Spanish tortilla with peas and Spanish tortilla with zucchini.

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