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Spanish Tortilla

Not quite a frittata or a quiche, and also known as a Spanish omelette, this egg dish with only a few ingredients is ideal for your Sunday brunch. Potatoes and onions are sliced thin and fried before the egg mixture is adding. Cooked on the stove top and flipped to ensure a crisp bottom and top and a cooked center.


  • 5-6 yukon gold potatoes

  • 1 large onion

  • 8 eggs

  • Salt and pepper

  • Olive oil

  • Optional: 1/2 cup shredded parmesan

  • Garnish: Chopped parsley, additional grilled onions and green onions if desired


*if you have a mandolin slicer, the prep for this dish is minimal

  1. Wash potatoes, removing dirt and eyes. Slice into thin circles, using the mandolin if possible

  2. Peel onion and slice into thin rings, using mandolin if available

  3. In two separate frying pans, add 2 T olive oil and sauté onions in one pan and add 1/2 inch of olive oil and fry potatoes in the other, allow to cook and get somewhat crispy, but do not brown and stop cooking before they start to break apart- about 15 to 20 minutes

  4. Meanwhile, beat eggs in large bowl, adding salt and pepper and parmesan, if using

  5. Fold in cooked and slightly cooled and drained onions and potatoes gently to avoid breakage

  6. Heat olive oil in pan, about 8-10 inches, a cast iron works great. Pour in egg and potato mix and cook on medium-low. (you can use the same pan you cooked the potatoes, but be sure to wipe remaining debris

  7. Using a spatula, glide around edges to separate from sides of pan to make removal easier and ensure tortilla isn't sticking

  8. When you are sure bottom is cooked, about 8 minutes, prepare to carefully flip tortilla.

  9. Use the spatula to loosen the sides and bottom. Get a plate and put on top of pan and gently flip tortilla onto the plate. Then return to the pan with the bottom now on top. Cook another 6-8 minutes until firm, use spatula to loosen edges and slide onto serving platter.

  10. Let cool a few minutes before slicing and garnish as desired.


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