Spanish Tortilla
Kitchen Tested 
- Yield 4 servings
- Prep 15 mins
- Cook 20 mins
Spain's version of an omelet, with extra heft from sauteed potatoes.
Mark Boughton Photography / styling by Teresa Blackburn
Not to be confused with Mexican tortillas, this Spanish dish is actually an omelet made with eggs, onions and potatoes. Serve with prepared salsa.
Ingredients
- 2 tablespoons olive oil
- 1 small baking potato, peeled and thinly sliced
- 1/2 small yellow onion, thinly sliced
- 4 eggs
- 1/2 teaspoon kosher salt
- Coarsely ground black pepper
Instructions
- Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato; cook, 5 minutes or until soft.
- Stir in onions; cook 5 minutes. Remove from heat. Transfer to a bowl.
- In a separate bowl, beat eggs with salt and pepper. Add potato mixture; mix well.
- Add remaining oil to skillet and heat over medium heat. Pour in egg mixture. Cook until omelet begins to set, 7 to 8 minutes. Carefully flip to cook other side. (To flip omelet, slide onto a plate. Place skillet over plate and invert.) Cook 2 to 3 minutes. Cut into wedges and serve hot, room temperature or cold with your favorite salsa.
Recipe by Monica Bhide
