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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - olive oil
  • 1 - medium onion, thinly sliced
  • 3/4 teaspoons - salt
  • 2 - large Yukon Gold potatoes, peeled and thinly sliced
  • 1 - clove garlic, minced
  • 8 - eggs, gently whisked
  • 1 teaspoons - fresh rosemary, chopped
  • Directions:

    1. Preheat oven to 350 degrees. Heat olive oil in a large saucepan over medium heat. Once hot, add onions and ¼ teaspoon salt, stirring to coat with oil. Sauté until onions are translucent, about 4 minutes. Add potatoes and stir to coat, sautéing until potatoes are tender, about 8 minutes. Add garlic, and sauté until fragrant, 2 minutes. Remove pan from heat. Use a strainer to drain off excess oil and reserve.

    2. In a large bowl, combine eggs with cooked potatoes and onions, rosemary and ½ teaspoon salt. Heat 1 tablespoon reserved potato-onion cooking oil in a 9-inch nonstick skillet over medium heat. Once hot, pour in egg-potato mixture, using a rubber spatula to smooth surface. Cook until eggs have set, about 8 minutes. Use a spatula to break any bubbles that rise to the surface.

    3. Transfer pan to oven and cook until surface is just firm to the touch, 10-12 minutes. Remove from oven and let rest 5 minutes. Invert a large plate over pan. Hold plate firmly and flip to transfer tortilla to plate. Serve at room temperature, sliced into wedges.

    Brief Description

    Classic Spanish omelet. Eggs, potatoes, onions, and olive oil.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Spanish

    Prep Time: 40 min


    Posted By:


    Posted On:

    April 19, 2015

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