Spanish Tortilla

Posted by | September 14, 2013 | Inspiration, Spain, Uncategorized | No Comments
Buen Apetito!

During our trip to Spain this summer Zeis and I ate a lot of Spanish Tortilla….breakfast, lunch, dinner and I must admit that I did not tire of this Spanish specialty.  For many of our road trips, we stocked up on “bocadillos de tortilla con pan tomaca” with extra-virgin olive oil–basically a tortilla sandwich.  Most of the Spanish tortillas we had were traditional with onion but green pepper and apparently mushroom and chorizo can also be added.  Spanish tortilla can be eaten cold and this is when it is best.  It is mainly eaten at lunch and dinner and accompanied by salad or vegetables and of course, a nice glass of vino tinto.  It is served family style .  Below is Zeis’ recipe for Spanish Tortilla…..que aproveche!

Buen Apetito!

Buen Apetito! (*photo courtesy of


Spanish Tortilla Recipe 

5 tbsp extra-virgin olive oil

2 lbs russet or idaho potatoes, peeled, quartered and thinly sliced

1 tbsp coarse sea salt

8 large eggs

Heat 3 tbsp extra-virgin olive oil in a large skillet with a lid over medium heat.  Beat eggs in a bowl and add potatoes (*salt can be added now or when mixture is placed in skillet).  Add mixture to skillet.  Lower heat.  Turn with wooden spatula so mixture does not stick.  When mixture begins to bubble (approx. 8-10 min.) it is time to flip the egg-potato mixture.  To do this, place a flat dish over the skillet (*be sure that the dish is large enough to cover the skillet as you do not want the mixture to spill out of the sides.)  Now, place your hand on top of the plate while your other hand holds the skillet handle.  Quickly flip the skillet/dish so that the skillet is now on top and the egg-potato mixture is now on the bottom on the plate.  All of the mixture should have transferred to the dish and your skillet should be empty.

Add the remaining 2 tbsp extra-virgin olive oil to the skillet.   Coat bottom and sides with oil.  Carefully slide the egg-potato mixture from the dish and back into the skillet.  Once you have done so, the uncooked side will be on the bottom of the skillet and the already cooked side will be facing up.  (*Transferring the mixture can be tricky and may take a few trials.)

Remaining mixture will cook in approximately 8-10 minutes.

Serve warm or at room temperature, cut in wedges for a meal or in cubes for tapas.  

Serves 6




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