Prep 20 mins
Cook 20 mins
This recipe is an adoptee. It makes for one yummy, hearty breakfast!
- 6 potatoes, peeled (red or small yukon gold)
- 1⁄2 onion, chopped (red or white)
- 3 garlic cloves, chopped (optional)
- 6 eggs
- olive oil (enough to cover potatoes)
- 2 tablespoons milk (adds a little fluffiness)
- fresh ground pepper
- Slice potatoes thinly.
- Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
- Make sure there is enough oil to cover potatoes.
- Saute uncovered until the potatoes are soft, but not brown.
- Drain oil.
- Save a couple tablespoons, discard the rest.
- A little before the potatoes are cooked, mix the eggs and milk.
- When potatoes are cooked and drained, add them to the eggs and milk mixture.
- Let sit for 10-15 minutes.
- Season mixture with a bit of salt and lots of black pepper.
- Heat a 10" non-stick frying and add the two tablespoons of olive oil.
- Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
- Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
- Remove from heat and let tortilla rest for 15 minutes before serving.
- May be served warm or at room temperature.
- Serve in pie like slices or cut into cubes if serving it to a larger crowd.
- Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.
Simple and yummy. I am pregnant and was craving a tortilla espanola like the ones I would have in Spain as an exchange student. This was exactly what I was craving. I would like to try some of the other reviewers suggestions about trying it as a sandwich or in water instead of oil...I did think it seemed like a lot of oil, and I had a hard time draining all the oil that I thought might have been necessary from the potatoes. One suggestion is to use a plate to flip it instead of the lid of a pan _ I thought the edges on the lid might make that a challenge. And I enjoyed mine by dipping it in ketchup.
no need to add the milk or garlic but this is the best! reminds me of my student days in spain. wonderful cold on a sandwich between french bread.
I made this with fresh potatoes and onions from the garden for the slow food eat in to promote locally grown "slow food" in schools. Topped it with a salsa of heirloom tomatoes and some FF sour cream. Thought it needed more salt than I added, but otherwise great. Thanks for the great recipe!