Tortilla Espanola


  • 1 cup olive oil
  • 4 large potatoes cut in 1/8 ” slices
  • salt
  • 1 large onion, thinly sliced
  • 4 large eggs 
  1. Heat the oil in a 9″skillet and add the potato slices one at a time. Alternate potato layers with onion slices and salt layers lightly.
  2. Cook slowly over a medium flame, lifting and turning the potatoes occasionally until they are tender but not brown.
  3. In a large bowl beat the eggs until slightly foamy. Salt to taste.
  4. Remove the potatoes from the skillet and drain in a colander. Reserve about 3 tbsps. oil.
  5. Add the potatoes to the beaten eggs, pressing down so they are covered by the egg. Let the mixture sit for 15 mins.
  6. Heat the oil until very hot. Add the potato and egg mixture, rapidly spreading it out in the skillet.
  7. Lower the heat to medium high and shake the pan often. When the potatoes begin to brown underneath, flip over using a plate and slide back into the pan.
  8. Lower heat to medium. Flip omelette two or three more times, cooking briefly on each side. It should remain slightly juicy inside.
  9. Transfer to a plate and serve hot or at room temperature.


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