Spanish Tortilla

Recipe by Midwest Maven
READY IN: 40mins




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