How to make it

  • Put 1 tlbs olive oil in large pan, heat on medium and add onions and garlic. Cook slowly until onion is translucent - don't brown!
  • While the onions and garlic are cooking, cut the potatoes in half lengthwise and slice fairly thin. Toss potatoes with 3 tbls. olive oil.
  • When onions are translucent, add potatoes and salt/pepper and cook - slowly - until potatoes and onions are very soft. Again, cook slowly - don't brown them.
  • Break eggs into bowl used for potatoes and mix briefly - just break them up, don't overmix.
  • When potato/onion mixture is cooked, add it to the eggs a glop at at time, mixing each time - you don't want the eggs to cook yet. Let sit for 5-10 minutes.
  • Heat remaining olive oil in a rounded bottom frying pan over medium heat. Pour in egg/potato/onion mixture and spread evenly. Now, leave it alone to brown - don't play with it, you want a nice brown crust to form on the bottom. As soon as you think you might be able to flip it, do so. To flip: slide tortilla out onto a plate, invert pan over plate and turn the tortilla back into the pan - uncooked side down. Brown the other side.
  • After both sides are browned, turn out onto a plate and let sit for at least 10 minutes. I find the flavor to be the best after it's been sitting for about 1/2 hour.
  • May be served hot, warm or cold and makes a great brunch or light supper.
  • Enjoy!

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • vainwi 11 years ago
    A Spanish Tortilla is much different than a Mexican one, it's a meal all by itself rather than being like a bread. Enjoy!
    Was this review helpful? Yes Flag
  • schimpfy35 11 years ago
    is this just the tortilla? it sounds good! and we have all the ingrediants! yay! htnx for posting this!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes