Spanish Tortilla - For Brunch, Dinner, and More

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Spanish Tortilla - For Brunch, Dinner, and More

To a native Californian, a "tortilla" is round and flat and comes in only two styles, flour and corn.

So the concept that an omelette could also be a thick potato omelette took some getting used to.

But that's the difference between a Spanish tortilla and a Mexican tortilla.

The Spanish version is made by frying thinly sliced potatoes in extra virgin olive oil, layering them in a skillet (preferably cast iron), covering them with beaten eggs and cooking until set.

It's perfect for a weeknight meal and only requires a few ingredients that you probably have in your pantry.

It's good hot, at room temperature, or cold, and makes great leftovers.

But if you have and remember a favorite version of the Spanish tortilla, please let us know in the comments.

For those for whom this concept is completely new, I encourage you to try this recipe, I think you will like it!


6 beaten eggs
2 Yukon Gold potatoes
2 to 3 green onions, chopped into light green parts, or 1/4 cup chopped yellow onion
1/4 cup extra virgin olive oil


Slicing the potatoes:

Cut potatoes (with or without skin) into 1/4 to 1/8-inch-wide disks. (It helps to use a mandolin for this purpose.)

Fry the potato wedges in batches:

Pour the oil into a cast iron or hard-anodized aluminum skillet (a skillet that can handle the heat of baked chicken) and heat over medium-high heat.

When it's hot enough to fry the potatoes as soon as they hit the oil, try this with a final piece, start frying them in one layer.

Working in batches, fry until lightly golden, not crisp.

When ready, let the potatoes dry on paper towels and salt and pepper well. Continue frying until they are all cooked.

Sauté the onions, place the fried potato slices on top:

When the potatoes are done, pour in all but a tablespoon of oil and sauté the onions. When the onion begins to brown, turn off the heat.

Arrange the onions so that they evenly cover the bottom of the pan.

Arrange the potatoes on top of the onions in a scalloped pattern.

Add the beaten eggs:

Return the heat to medium and add the beaten eggs. Add a generous pinch of salt. Shake the pan so that the eggs coat everything in the pan.

Let it cook until you see the edges of the tortilla start to set, then place the pan under the broiler.

Grill to brown the top:

Cook under the broiler for 5 minutes or until the top is golden brown.

(If you prefer to finish the tortilla on the stovetop instead of the chicken, slide the tortilla out of the pan onto a plate)

(Then invert the pan onto the plate and flip everything over, pan and plate so that the tortilla falls back into the pan. , less cooked side down.)

Remove pan and allow to cool for at least 5 minutes. (Caution, the handle is hot! Cover it with a pot holder.)

Cut into slices and serve:

It's also good at room temperature and will keep for a few days in the fridge.

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