Tortilla Espanol (Tortilla de Patatas)

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 20 mins

This omelet-like dish is perfect as a light appetizer.

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


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



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