Surprise your friends and family with this 3-ingredient masterpiece that has good reason for being a Spanish staple. Surprisingly easy to make from scratch, this Spanish tortilla will quickly be added to your regular menu! Try not to eat the whole thing at once!
Tortilla?
Do not let the term “tortilla” fool you or have you picturing the thin flour and corn shells from our favorite Latin American countries. No no, this baby is anything but thin. Thick with onions and potatoes (and some eggs to hold it all together), the Spanish Tortilla is a dish all by itself. Served fresh out of the skillet it is impossible not to immediately cut off a slice and chow down. The first one is usually more than halfway gone due to prying fingers (from both husbands and children alike) before the second one is even done — and it only takes about 5 minutes too cook, so they’re moving fast!
I first sampled this dish when traveling to Spain. Later, when staying in Seville 4 months for a study abroad stint, I was determined to learn the recipe from my host-mom who indulged my cravings and made it often. I am so glad I did. 12 years later I am now (still) making it for my own family of 6 (soon to be 7) and the delight on their faces warms my heart. I love bringing even a small part of one of my favorite cultures into my home and to see others enjoy it as well. And it doesn’t hurt to have my former host-mom commend the end-result pictures I send her and verify I’m a true Sevillana at heart 😉
So, let’s get cooking! Spanish Tortilla, here we come!
Necessary Equipment
You may notice my personal favorites are the Epicure brand, some that are not currently available, unfortunately.
- large wok or pan
- cutting board
- knife
- optional: mandolin
- large mixing bowl
- colander/strainer
- spatula
- small skillet
Ingredients
- Extra Virgin Olive Oil
- 3 medium potatoes
- 5 eggs
- 1 onion
- 2 Tsp salt
Preparation
Let’s get this Spanish Tortilla going!
Add oil to large wok or pan — about 1 1/2 inches deep — and heat over medium heat. (I love my Epicure wok for tasks like this)
Cut potatoes thinly (I use the Epicure mandolin for this). Add the potatoes to the warmed oil. Be careful that the oil is not too hot, you want the potatoes to poach, not fry.
Wait 5 minutes and then add the sliced onion.
Stir to combine and then simmer gently over medium heat for 15-20 minutes. Add a pinch of salt, stir again, then place the mixture in a colander and allow to drain.
As the potato mixture drains and cools slightly, prepare the eggs by whisking them in a large mixing bowl with a pinch of salt.
Once the potato mixture has drained, add it slowly to the bowl of eggs and mix thoroughly to combine.
Heat a small skillet over high heat. You do not need to add oil to the pan since the potato and egg mixture is sufficiently oiled. Add half of the mixture to the the small skillet and shake gently to mix.
Use a spatula to shape the edges and make them slightly curved.
After 2-4 minutes or slightly browned on the bottom and firming slightly, flip the Spanish tortilla over by place a plate over the skillet, flipping it over and onto the plate, and then sliding it back into the skillet so the other side can cook.
Cook another 2-4 minutes until the bottom has browned sufficiently before flipping a final time back onto the plate.
Repeat with the second half of the mixture.
Serve warm! The Spanish Tortilla can be enjoyed plain, with ketchup or fry sauce, as a main entree or as a side.
Notes
Get creative with your Spanish Tortilla by topping it with cheese or adding in seasonings and vegetables!
My family of 6 could easily polish off both tortillas, so consider doubling the recipe if you plan on cooking for a crowd!
What did you think? Did you try variations that you want to share? Comment below!
Additional Recipes
Looking for other one-pot recipes? Check out my Egg Roll in a Bowl, also made in a wok! Or the Pizza Casserole, better than any deep dish, I swear, and with ZERO carbs!
Need a quick and brainless breakfast option? Try overnight oatmeal or kefir smoothies! (Use kefir instead of Greek yogurt for a huge boost of probiotics to build immunity in your gut!)
And, if you’re a sourdough junkie like myself, you HAVE to try this one-of-a-kind Sourdough Pound Cake. Thank me later.
Easy and Authentic Spanish Tortilla
Equipment
- Large wok or pan
- Small skillet
- Cutting board
- Knife
- Large mixing bowl
- Spatula
- colander/strainer
- Optional: mandolin
Ingredients
- Extra Virgin Olive oil
- 3 medium potatoes
- 5 eggs
- 1 onion
- 2 Tsp of salt
Instructions
- Add oil to large wok or pan — about 1 1/2 inches deep — and heat over medium heat.
- Cut potatoes thinly (I use the mandolin for this).
- Add to the warmed oil. Be careful that the oil is not too hot, you want the potatoes to poach, not fry.
- Wait 5 minutes and add the sliced onion.
- Simmer gently over medium heat for 15-20 minutes.
- Add a pinch of salt.
- Place the mixture in a colander and allow to drain.
- Meanwhile, whisk the eggs in a large mixing bowl and add a pinch of salt.
- Once the potato mixture has drained, add it slowly to the bowl of eggs and mix thoroughly to combine.
- Heat a small skillet over high heat. You do not need to add oil to the pan since the potato and egg mixture is sufficiently oiled.
- Add half of the mixture to the the small skillet and shake gently to mix.
- Use a spatula to shape the edges and make them slightly curved.
- After 2-4 minutes or slightly browned on the bottom and firming slightly, flip the tortilla over by place a plate over the skillet, flipping it over and onto the plate, and then sliding it back into the skillet so the other side can cook.
- Cook another 2-4 minutes until the bottom has browned sufficiently before flipping a final time back onto the plate.
- Repeat with the second half of the mixture
- Serve warm! Can be enjoyed plain, with ketchup or fry sauce, as a main entree or as a side.
Notes
My family of 6 could easily polish off both tortillas, so consider doubling the recipe if you plan on cooking for a crowd!
What did you think? Did you try variations that you want to share? Comment below!
