Making a traditional Spanish Tortilla, aka Potato Omelet, is simple and delicious! Eggs, potatoes, onions and you’re set!
I’m on a quest to find and build a collection of tasty and thrifty recipes. Since the cold winter months are approaching (who am I kidding – they’re already here!) it will be a great time to do more cooking and developing ideas for great meals that keep the budget in check.
Our dinner last night was inspired by the fact that I had two 5 pound bags of potatoes from a Buy 1 Get 1 Free sale. Added to that was listening to “The Splendid Table” on NPR this weekend and the discussion of frittatas and/or spanish tortilla.
I haven’t had tortilla for quite some time. Over 10 years ago I visited Spain and it was one of my favorite foods there.
I was always sure to order it when we visited a local restaurant for tapas and was even better when our hosts made it at home!
A slice of this delicious dish, served at room temperature, makes an excellent traditional tapa.
Another reason I love this recipe is that it is simple to make (especially after you have made it once or twice).
It only uses a few ingredients that you probably have on hand in your kitchen already, so it’s great for those times when you can’t figure out what to cook.
And last, but not least, it’s super versatile! You can serve it as an appetizer, for lunch, dinner or weekend brunch. It’s definitely an anytime food.
Anyway, enough chit-chat, here is the recipe:
Spanish Tortilla (Potato Omelette) Recipe
Ingredients:
3 large potatoes
1 medium onion
1 tbsp oil
7 eggs
salt and pepper
How to Make Spanish Tortilla:
Peel and thinly slice the potatoes. Thinly slice the onion and cut the slices in half. In a large non-stick skillet, heat 1 tbsp oil and then add potatoes, onion and 1/2 tsp salt (more or less – according to your taste.) Cook, stirring frequently, until it begins to brown.
Meanwhile crack eggs into a large bowl. Add salt and pepper to taste.
Heat oven to 350 degrees. Add potato mixture to eggs and stir well, then return all to skillet. Cook approximately 4-5 minutes over medium low heat. Then take the whole skillet and place in the oven.
Bake 10-15 minutes or until a knife inserted into middle only leaves a little residue on the knife. Remove from oven and invert tortilla onto a serving platter. Let sit 5 minutes before eating.
NOTES: Traditionally, you would flip the tortilla and continue to cook the other side in the skillet. It is easier to finish it in the oven and it cooks more consistently.
For variations you can add peppers or other vegetables to the potato mixture or you can top with some cheese.
Enjoy!
Spanish Tortilla (Potato Omelette)
Ingredients
- 3 large potatoes
- 1 medium onion
- 1 tbsp oil
- 7 eggs
- salt and pepper
Instructions
- Peel and thinly slice the potatoes.
- Thinly slice the onion and cut the slices in half.
- In a large non-stick skillet, heat 1 tbsp oil and then add potatoes, onion and 1/2 tsp salt (more or less – according to your taste.)
- Cook, stirring frequently, until it begins to brown.
- Meanwhile crack eggs into a large bowl. Add salt and pepper to taste.
- Heat oven to 350 degrees.
- Add potato mixture to eggs and stir well, then return all to skillet.
- Cook approximately 4-5 minutes over medium low heat.
- Then take the whole skillet and place in the oven.
- Bake 10-15 minutes or until a knife inserted into middle only leaves a little residue on the knife.
- Remove from oven and invert tortilla onto a serving platter.
- Let sit 5 minutes before eating.
Ashley says
These are delicious and easy, Will definitely make again!
Shadi Hasanzadenemati says
Love this idea! Looks so delicious and I can’t wait to try it!
The Jillybean says
Hmmm, I am going to have to try this!