Spanish Tortilla (Tortilla Española)

• 2 tablespoons olive oil
• 2 medium potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 1/4 cup milk

Steps

1. 1 Heat olive oil in a 10-inch non-stick skillet over medium heat.
2. 2 Add potatoes and onion, season with salt and pepper. Cook until tender, about 15 minutes, stirring occasionally.
3. 3 While potatoes cook, whisk together eggs and milk in a large bowl.
4. 4 Drain potatoes and onions, reserving cooking oil. Wipe skillet clean and return 1 tablespoon of oil to skillet.
5. 5 Add potato mixture to beaten eggs, stirring to combine.
6. 6 Pour egg mixture into skillet. Cook over medium-low heat until bottom is set but top is still runny, about 5 minutes.
7. 7 Cover skillet with a large plate, flip tortilla onto plate, then slide it back into skillet to cook the other side, about 3-4 minutes.
8. 8 Transfer to a cutting board and slice into wedges.

Equipment

• Non-stick skillet
• Large plate

Variations

• Add sautéed spinach for extra greens
• Include diced ham for a traditional touch

Substitutions

• Use almond milk for a dairy-free option
• Substitute sweet potatoes for a sweeter twist

Pairings

• Spanish wine like Rioja
• Garlic aioli

Nutrition

Tips

• For crispier edges, cook the tortilla a bit longer on each side.
• Use a spatula to carefully check the underside for doneness before flipping.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a simple green salad
• Pair with roasted red peppers

FAQ