Tortilla Espanola

Tortilla Española

Tortilla Española

Tortilla Española is a popular dish in Spain. Totally unlike its Mexican counterpart, this tortilla is actually a potato and onion omelet that is served at room temperature.


Makes 6 servings


4 tablespoons olive oil, divided
2 pounds potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced
1 teaspoon coarse or kosher salt
5 eggs
1/4 cup sliced black olives
1/4 cup sliced pimientos


  1. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until hot. Place potatoes in layers in skillet. Place onion over potatoes. Sprinkle with salt.
  2. Reduce heat to medium. Cook, 20 to 25 minutes, turning vegetables occasionally until tender and lightly browned.
  3. Beat eggs in large bowl until frothy; stir in olives and pimientos. Add potato mixture; mix gently until potatoes are coated.
  4. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Pour potato mixture into skillet; spread evenly with spatula.
  5. Reduce heat to medium. Cook 3 to 4 minutes or until eggs are nearly set on top and lightly browned on bottom, shaking skillet occasionally to loosen mixture.
  6. Place large rimless plate upside down over skillet; invert omelet onto plate. Slide omelet back into skillet. Tuck in edges of omelet. Cook 2 to 3 minutes or until lightly browned and eggs are completely cooked.
  7. Turn onto serving platter. Cool to room temperature. Cut into wedges.

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