Spanish Tortilla

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Source: Thomas Nash


    Thomas first made the spanish tortilla dish in his Spanish class at VA.

    This tortilla can be served warm or at room temperature with Garlic Mayonnaise or Romesco Sauce.


  1. 1/2 c extra virgin olive oil
  2. 1 lb russet potatoes (about 3 medium), peeled and sliced and diced into 1/2 inch cubes or 1/8 inch thick rounds
  3. 1 medium onion, diced or halved and sliced 1/8 inch thick
  4. salt
  5. 10 eggs
  6. 1/4 t black pepper


  1. Adjust an oven rack to the middle position and heat oven to 425°F.
  2. Heat the oil in a 10 inch ovenproof nonstick skillet over medium heat until shimmering.
  3. Add the potatoes, onion, and 1/2 t salt, and stir to coat thoroughly.
  4. Cover and cook, stirring occasionally, until the potatoes and onions are soft, 8 to 10 minutes.
  5. Whisk the eggs, pepper, and 1 t salt together until uniformly yellow.
  6. Pour the eggs over the potatoes, stir gently to combine, and continue to cook until the eggs begin to set, about 1 minute.
  7. Transfer the skillet to the oven and bake until the eggs are cooked, the top is puffed, and the edges have pulled away slightly from the sides of the pan, about 9 minutes.
  8. Use a rubber spatula to loosen the tortilla from the skillet, then carefully slide it onto a cutting board.
  9. Slice into wedges and serve.
  10. The tortilla can also be made up to 4 hours in advance and served at room temperature.

How to Photos

Spanish Tortilla - How to Photos
Spanish Tortilla - How to Photos

Picture of Recipe

Spanish Tortilla - Picture of Recipe
Spanish Tortilla - Picture of Recipe
Spanish Tortilla - Picture of Recipe
Serves: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Brunch,Lunch,Entree,Appetizer
Type of Food: Egg Dish,Vegetarian
Ethnicity/Origin: Spanish
Key Ingredient: Eggs,Potatoes
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Oven Bake
Themes/Holidays: Tapas

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