Spanish Tortilla

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 medium potatoes, diced
  • 2 small onions, coarsely chopped
  • 1/2 teaspoon salt, plus 1/2 teaspoon
  • 2 tablespoons sunflower oil, plus 2 tablespoons
  • 7 eggs
  • 1/4 cup milk
  • Serving suggestion: tomato salad drizzled with olive oil
Directions

In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.

Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.

Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.

Clean the frying pan and return to stove.

Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.

When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.


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    12 Reviews
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    It had good flavor. But I found the recipe vague. I was unsure of how long to cook it, at what temperature etc...  
     
    I ended up looking at another recipe and followed it's cooking instructions because they were clearer.
    My family loves this recipe. We add other ingredients too.
    Made this recipe to every last detail & it ended up sticking & not browning! It was not at all like the picture or the tv version -- take about disappointing!!
     

     
    I ended up just putting it in a oiled 9 X13 pan & cranking up the heat to 375 degrees for another 5 minutes. The taste was there but the eye-appeal wasn't.
     

     
    Next time, I will spray the non-stick pan & put the heat to 375 degrees.
    This recipe was so easy and fast. I tried it for a Sunday brunch after church and it was great! You can microwave it the next day in a jiff and it tastes even better.
    We make this using left over roasted red potatoes, I sautee an onion with some garlic, and add the potatoes until thoroughly warmed. Add the egg cook on the stove top, and put under the broiler for a few minutes to cook the top.
    I sort of halved this recipe, using 1 small yellow onion, 1 medium potatoe and 4 eggs. It turned out great and reminded me of when I went to Spain when I was younger. Next time I may try to add some chorizo because it was a little bland, but overall very good.
    Great and very easy
    I saw Maria make this on the show and was concerned that mine would stick when I tried to turn it out. No problem with that at all! I cut the recipe in half (used 4 eggs & 3 potatoes) to serve the 4 of us. It did take me a bit longer to cook the potatoes, but I think that is because I used an electric stove. My daughter and I loved it because it was so much like the tortillas we ate in Spain. Brought back great memories, plus it is easy and delicious!
    This dish has been a great alternate to the traditional meals on busy family evenings. Cooked in 14" large deep frying pan we can easily feed seven.
    I lived in Spain for many years and the chorizo is what gives it that great taste plus, it also calls for tomatoes.
    Enjoy this spanish Tortilla and my family been asking for second request.
    The recipe turned out fairly well; though be aware that you will probably need more cook time for those potatoes than the recipe lets on. It took closer to 20 minutes for them to soften than the prescribed 10 minutes.
     

     
    All in all, I would use this recipe again.
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    This recipe is featured in:

    Breakfast for Dinner