Spanish Tortilla


Inspired by Clementina.

Serves 6

Since returning from the Camino, I make a tortilla nearly every week. Sometimes I shake it up—using sweet potatoes or tossing in an odd ingredient from my CSA basket, such as onion scapes. But mostly, I make a tortilla like the one I watched Clementina make in Rabé. The recipe is a bit impressionistic. Play with it and you’ll discover the version you like best.


Spanish Tortilla


For 1 Batch(es)


  • 2 cups olive oil
  • 1 1/2 pounds potatoes, thinly sliced (lower-starch potatoes like Yukon Gold are great, peeled or not)
  • 1 medium onion, chopped
  • 5 eggs, beaten
  • salt and pepper, to taste

Spanish Tortilla Directions

  1. Heat the oil over medium-high heat in a medium skillet—ideally nonstick.
  2. Once the oil is hot, add the potatoes and cook them until tender, but not browned. Turn them a few times for even cooking. Remove the potatoes to a plate using a slotted spoon.
  3. Add the chopped onions to the oil and cook until softened and translucent. Put a fine-mesh strainer over a glass jar or bowl and pour the oil-onion mixture through the strainer—pressing excess oil from the onions. You can now store the olive oil in the refrigerator for your next tortilla.
  4. Add the onions and potatoes to the beaten eggs, sprinkle with salt and pepper, mix gently and pour the entire mixture back into the same lightly oiled skillet. Don’t be shy—move the tortilla around in the pan and lift the sides to let egg run under. Let it sit until it’s browned on the bottom but still soft and jiggly in the center, then take the pan off of the heat and cover it with a plate.
  5. Quickly invert the tortilla onto the plate, then slide it back into the pan, tucking any loose bits into the bottom. Cook 1 or 2 more minutes, then turn off the heat and let it sit for 5 minutes.
  6. Slide it onto a plate and eat it hot, room temperature or cold. If you want to be really Spanish about it, put a basket of crusty bread beside it and pour yourself a glass of tempranillo.

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