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Spanish Tortilla (in 2 sizes)

December 29, 2011

A Spanish tortilla is basically a potato omelet. It tastes best with aïoli (garlic mayonnaise). It’s great for breakfast, lunch, or dinner, or as an appetizer or snack. The larger recipe has diced russet potato and the smaller one has thin sliced Yukon gold.

slice of spanish tortilla

Large recipe (uses a 10-inch ovensafe non-stick frying pan):

1/4 cup olive oil

1 lb. russet potatoes (about 2 potatoes), peeled and cut into 1/4 inch cubes

1 onion, minced

10 eggs

salt and pepper

Heat oil in 10 inch pan over medium-high heat until shimmering. Add potatoes, onion, and 1/2 tsp salt. Cover and cook, stirring occasionally, until potatoes and onion are soft, about 10 min. Whisk eggs, 1/4 tsp salt and 1/4 tsp pepper together and add to skillet. Stir gently until mixture is slightly thickened (about 1 min.). Transfer to 450 degree F oven and bake until top is puffed and edges pull slightly away from pan (3 to 5 min.) Cut into wedges and serve with aioli.

large tortilla

Small recipe (uses an 8-inch nonstick frying pan):

1 large Yukon gold potato (about 8 oz.)

1/2 small onion, sliced thin

2 Tbsp extra-virgin olive oil

5  eggs

1/4 cup roasted red peppers, drained, patted dry and chopped

salt and pepper

Combine the onion, 1 Tbsp oil, 1/4 tsp salt and 1/8 tsp pepper in a medium bowl. Peel and slice the potato 1/8 inch thick using a mandoline. Add potato slices to the bowl and mix well.

Heat 2 tsp oil in the 8 inch skillet over medium-low heat until shimmering. Add potato mixture, cover and cook, stirring occasionally, until potatoes are cooked (about 10 min.). Whisk the eggs, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Fold the hot potato mixture and red peppers into the eggs and mix well.

Heat 1 tsp oil in skillet over medium heat until shimmering. Add egg mixture and cook, shaking the pan constantly for 30 seconds. Smooth the top with a spatula. Cover and cook, shaking the pan gently every minute, until the bottom is golden brown and the top is lightly set.

Loosen the tortilla and slide it onto a plate. Place another plate over top and use the plates to flip the tortilla over and slide it back into the pan to cook the other side. Continue to cook, shaking the pan gently every 30 seconds until both sides are golden brown. Transfer to a plate and let cool 15 min. before serving.

Variations: Fry 4 slices of bacon, and substitute the bacon fat for the oil. Add the crumbled bacon and 2 thinly sliced green onions to the eggs. Or  add 1/3 cup frozen peas to the tortilla. spanish tortilla

This is the smaller recipe

If you don’t want to make Aïoli from scratch, here’s a much easier way:

Garlic Mayonnaise


1/4 cup mayonnaise

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1  small garlic clove, minced

salt and pepper to taste

Refrigerate 15 min. to blend flavors.

(Recipes adapted from America’s Test Kitchen’s The Best 30-Minute Recipe and Cooking for Two: 2010.)


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