Spanish Tortilla

Spanish Tortilla
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins

Not to be confused with Mexican tortillas, this Spanish dish is actually an omelet made with eggs, onions and potatoes. Serve with prepared salsa.


2tablespoons olive oil
1small baking potato, peeled and thinly sliced
1/2small yellow onion, thinly sliced
4 eggs
1/2teaspoon kosher salt
Coarsely ground black pepper


  1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato; cook, 5 minutes or until soft.
  2. Stir in onions; cook 5 minutes. Remove from heat. Transfer to a bowl.
  3. In a separate bowl, beat eggs with salt and pepper. Add potato mixture; mix well.
  4. 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


Get every new post delivered to your Inbox.

Join 302 other followers