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Monday, June 3,2013

Spanish Tortilla

(Tortilla Española)

By Chef Maria Amado  
Dear reader, this month I bring you one of the most famous recipes from Spain, the Spanish Tortilla (Tortilla Española). It’s cooked in the oven, so there’s no need to flip it. The results are fabulous. Enjoy it !



• 1 lb (454 g) white Idaho potatoes, medium dice
• 3/4 lb (340 g) onions, small dice
• 3/4 cup corn oil or olive oil
• 1 tbsp kosher salt


• One medium saucepan, nonstick
• One skillet 9 1/2 inches in diameter, nonstick, oven safe.
• Skimmer
• Whisk



1. In a medium nonstick saucepan, heat the oil over high heat on the stovetop. Add the potatoes and the onions. Mix well. Cover the saucepan, allowing the vapor to slightly escape. Once the temperature of the oil has risen, lower the heat to medium. Cook for five minutes, mixing occasionally.

2. Add salt. Keep cooking it, with the lid on, for another five minutes at medium heat. Stir frequently. Taste the salt and consistency of the potatoes, they should be soft.

3. Turn off the heat and with a skimmer take out the potatoes. Place them in a bowl and let them cool down completely. Reserve the oil for later.

4. Whisk the eggs vigorously and incorporate them with the potato and onion mix in the bowl. The potato and onion mix must be cool down. Mix well.

5. Preheat the oven to 400 F. 6. Place the skillet (9 1/2 in diameter) at medium heat on the stovetop. Add 1/2 tbsp of the oil from the potatoes and onions. Add the egg and potato mixture. Move the skillet to even out the mixture, but do not mix.

7. Cook it for one minute, remove it from the stovetop and place it in the preheated oven for five minutes. Turn off the oven and broil it until lightly golden. Check the consistency with a toothpick. Do not overcook. Take out from the oven and flip it over on the serving plate. Let it set for a few minutes and then enjoy!.


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