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Spanish Tortilla

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Spanish Tortilla
2008-07-25 Breakfast Brunch
5 87

A traditional Spanish lunch or brunch dish--fried potatoes and onions baked with eggs.

  • Servings: 4


4 Eggs
4 Potatoes
½ Onion, finely chopped
Extra Virgin Olive Oil
½ tsp Salt or, to taste


Peel and wash potatoes then make sure they are dry. Cut in half the long way, and then cut them into slices about 2 mm thick. Put potatoes into a bowl with onions and salt, then mix. Cook potatoes in a medium amount of oil on low heat so they cook thoroughly but do not turn into crispy chips. Cook for about 15 minutes. The potatoes should absorb some of the oil. Beat eggs in a bowl, add potatoes and mix together. Let it sit for a few minutes then pour potato egg mixture into a heated small fry pan with a small amount of olive oil. Let it sit for a while so the outside gets a little bit golden and the inside is still a little mushy, then flip. When other side is done, slide onto a plate and serve. Can be served hot or cold.

Helpful Tips:

Tortilla can be great for sandwiches too. To make it a little different, eat it with roasted red peppers in olive oil. I learned this recipe from my Spanish host mother when studying in Madrid.