1/1 Photo of Tortilla Espanola (Traditional Spanish Potato Omelete).
This Spanish influenced recipe is adapted by chef Mario Batali. Tortilla Espanola is a very common, simple and delicious dish found in most areas of Spain. This version has a high ratio of potatoes to eggs (the way I like it!). You could serve this as a tapas offering, breakfast, a sidedish or a non-meat main dish. Enjoy.
My Private Note
Units: US | Metric
- 1Preheat the broiler.
- 2Heat 1/4 cup of the olive oil in a large cast-iron skillet.
- 3Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
- 4In a large bowl, lightly beat the eggs and season with salt and pepper.
- 5Gently scrape the potato mixture into the large bowl containing the eggs. (Make sure not to leave any of the potato mixture in the skillet.).
- 6Return the empty skillet to the heat and add the remaining 2 T. olive oil.
- 7Add the egg mixture (with potatoes and onions), spreading it out in an even layer.
- 8Cover and cook over low heat until the tortilla is set on the bottom and edge , about 10 minutes.
- 9Transfer skillet to the oven and broil about 8 inches from the heat just until the top is set, about 1 minute longer.
- 10Set a large plate over the skillet and carefully invert the tortilla onto the plate.
- 11Let stand for 5 minutes.
- 12Cut into wedges and serve warm or at room temperature.
- 13Note: The tortilla can stand at room temperature for 3 hours before serving.
Browse Our Top Breakfast Recipes
You Might Also Like...View All Breakfast Recipes
Nutritional Facts for Tortilla Espanola (Traditional Spanish Potato Omelete).
Serving Size: 1 (188 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 248.4
- Calories from Fat 139
- Total Fat 15.4 g
- Saturated Fat 3.3 g
- Cholesterol 248.0 mg
- Sodium 112.6 mg
- Total Carbohydrate 17.2 g
- Dietary Fiber 1.9 g
- Sugars 2.2 g
- Protein 10.3 g