Spanish Potato Tortilla


1/2 cup olive oil
2 large potatoes, peeled and cut into 1/4 inch slices
2 large onions sliced
4 eggs
kosher salt and fresh cracked black pepper to taste
  • Heat the oil in a 8 inch diameter non stick saute pan.
  • Place alternate layers of potato and onion in the pan, cover and cook for about 8 minutes over low heat.
  • Using tongs, turn the layers in sections. Cover and cook for 8 more minutes.
  • Place a strainer over a bowl and drain the potato mixture, reserving 1 tbs of the oil.
  • Place the eggs in a bowl and season with salt and pepper. Whisk to combine.
  • Add the potato mixture, pressing down with the back of a spoon to completely cover with the egg.
  • Heat the reserved oil in the same frying pan over high heat.
  • Pour the egg mixture, pressing down to even it out.
  • Reduce the heat to low and cover with a lid and cook for about 12 minutes or until set.
  • Gently shake the pan to ensure the tortilla is not sticking.
  • Leave for 5 minutes, then invert onto a plate.
  • Cut into wedges then serve hot.




20 min


15 min


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