Tortilla Espanola (Spanish Tortilla)

READY IN: 40mins
YIELD: 1 slice


  • 12
  • 2 12
    teaspoons kosher salt
  • 3
    red potatoes, peeled, quartered and sliced to 1/4-inch
  • 1
    yellow onion, peeled, quartered and sliced to 1/4-inch
  • 8
    eggs, beaten, with a pinch of salt


  • Heat olive oil in 10" skillet on medium high heat (until almost smoking).
  • Add potatoes, onion and kosher salt.
  • Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover.
  • Cook, turning frequently (and GENTLY) until potatoes are tender, about 12 minutes.
  • Remove cover and cook 6 minutes, turning once after 3 minutes.
  • Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve up to 3 T oil from pan.
  • In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture.
  • Clean 10" skillet and reheat reserved oil (adding additional oil so that there is 3 T oil in skillet) on med/high heat.
  • Put egg mixture in pan. After 2 minutes reduce heat to medium - low. Cover.
  • Cook until eggs begin to set, 4-6 minutes.
  • Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down).
  • Cook 4-6 minutes until eggs are fully set and golden brown.
  • Flip again if necessary.
  • Turn onto a plate and let it rest for 20 minutes before slicing and serving.