Tortilla Espanol (Tortilla de Patatas)

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 20 mins

In Spain “tortilla” refers to a thin omelet. Bagged precooked potatoes will work beautifully here.


3tablespoons olive oil, divided
1/2cup chopped onion
1cup cubed, cooked, peeled potato
6 eggs
1/4teaspoon salt
Freshly ground black pepper
Salsa Rosa:
1/4cup mayonnaise
1tablespoon tomato sauce
1/4teaspoon Spanish (smoked) paprika


  1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion and potato and sauté 2 to 5 minutes. Add eggs, salt and pepper. Mix together with a spatula to cook the layers of egg; after 1 or 2 minutes let the bottom set. Scrape edge of egg mixture from edge of pan, pushing gently toward the middle, but not slicing through, so that you have a thick omelet coming together.
  2. Slide omelet onto a plate. Add remaining tablespoon oil to skillet. Invert plate over skillet to return omelet to pan, cooked side up. Cook 2 to 3 minutes until browned. Remove from pan, cool and serve.
  3. To prepare the Salsa Rosa, whisk all ingredients together and chill.

Recipe by Jeanette Hurt

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 230
  • Fat 19g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 9g
  • Cholesterol 190mg
  • Sodium 240mg
  • Potassium 190mg
  • Carbohydrate 7g
  • Fiber 1g
  • Sugars 1g
  • Protein 7g
  • Trans Fat 0
  • Vitamin A 8%
  • Vitamin C 6%
  • Calcium 4%
  • Iron 6%