Total Time
Prep 10 mins
Cook 30 mins

This simple dish can be served as part of tapas or as a light lunch.

Ingredients Nutrition


  1. Heat the oil in a 10 inch non-stick skillet over high heat.
  2. Then lower the heat and add the potatoes, onion, and garic, and cook for 15-20 minutes, stirring frequently, until the potatoes are tender.
  3. Beat the eggs in a large bowl, and season generously with salt and pepper.
  4. Using a slotted spoon, transfer the potato mixture to the bowl of eggs.
  5. Pour off the excess oil, reserving 3-4 tbsp of it, and scrape away any crusty bits from the bottom of the pan.
  6. Reheat the pan and add 2 tablespoons of the reserved oil.
  7. Pour in the potato mixture, smoothing it down to make an even layer.
  8. Cook for about 5 minutes, shaking the pan occasionally, until the bottom is set.
  9. Shake the pan and use a spatula to loosen the sides of the tortilla.
  10. Place a large plate over the pan, and carefully invert the tortilla onto the plate.
  11. Add about 1 tablespoon of the reserved oil to the pan and swirl around.
  12. Gently slide the tortilla into the pan, cooked side up, and use a spatula to tuck down the sides.
  13. Continue cooking over medium heat for 3-5 minutes, or until set.
  14. Remove the pan from the heat and slide the tortilla onto a serving plate.
  15. Let it cool for at least 5 minutes before cutting.
  16. Can serve hot, warm, or at room temperature with a salad.
Most Helpful

I have never met a potato I didn't like and this is no exception! I made it exactly as written and would not change a thing. I used it as a side dish at dinner but kept going back for 'just one more sliver' right up until bedtime. There is none left and I should be ashamed. I'm not - it was delicious! Made for the Bistro Babes - ZWT 8

K9 Owned July 27, 2012

I skipped right over a key word 'non-stick' skillet and used a stainless steel skillet. The result was far from pretty, but the flavours were still there. I really enjoyed the meal although it looked more like scrambled eggs with potatoes :). I added fresh chives on top and served with sliced tomatoes and salsa. Made by a fellow Bistro Babe for ZWT8

Deantini July 25, 2012

Made exactly as written. I was craving a Spanish tortilla and it fit the bill. Thank you!

anozira86 June 11, 2011