Spanish Potato Tortilla

The first time I tried a potato tortilla I was in Madrid, Spain and I was at a small tapas bar. We asked the waitress what the most traditional tapas were and she pointed to the tortilla as well as the olives, manchego cheese, and Iberian ham. I wasn’t sure what to expect with the tortilla as I was thinking it would be some type of flour tortilla filled with eggs and potatoes. When the tortilla was served, I was pleasantly surprised to see this quiche type looking thing, when cutting into it and seeing the thinly sliced potatoes I knew this flavor was going to melt in my mouth – and it did.  Here’s a very simple potato tortilla recipe that is sure to please a crowd.  It is a simple dish that can be served for a breakfast, brunch, or even an appetizer.

5 Eggs
1 Large Baking Potato (About 1 ½ – 2 Cups Sliced)
1 Tbsp of Parsley
1 Tbsp of Oil
¼ Tsp of Onion Flakes
Salt and Pepper to Taste

After you peel the potato, take care in slicing it as thin as you can get it. Use a mandolin if you have one, but be careful and make sure you follow the instructions for using it. I sliced my potatoes by hand.

Heat the oil in a non-stick frying pan, I have made this tortilla many times and in any other skillet I am never able to get it out of the pan as easily as I am with a really good non-stick skillet. Start layering the potatoes in the pan sprinkling salt and pepper in between each layer.


After all the potatoes are in the pan cover it, and let it cook on low to medium heat for about 10 minutes. Every so often shift the pan around and gently move the potatoes with a spatula.


While the potatoes are cooking, beat eggs in a bowl with a whisk, adding a sprinkle of salt and pepper, the parsley, and onion flakes. Beat the eggs for a good few minutes until they are nice and frothy and all the yolk is combined with the white.


Pour the egg mixture over the potatoes and continue to cook on medium heat. Use a spatula to gently push the egg mixture from the sides of the pan while not disturbing the layers of potatoes. Cover the pan and cook on low to medium heat for about 35 to 45 minutes until there is no moisture left in the eggs.
Remove from heat, let cool for about five minutes. Use a spatula to gently loosen the tortilla. Once you know it is lose you can slide the tortilla on a plate and serve.


I like serving this with some marinated olives and manchego cheese as well as light salad.  You can cook this in advance and serve at room temperature or reheat it whatever you prefer.


Happy Cooking!

❤ Always,




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s