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Tortilla Espanola

Tortilla Espanola

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
RyanM

RyanM

Spanish Tortilla is a tasty mixture of potatoes and eggs and can have a number of things added to it such as chorizo or spinach.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 210 mg
  • 70%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. Heat 2 tablespoon oil in a large, nonstick skillet over medium-low heat. Fry potatoes and onion in oil for about 15 minutes. Stir in chorizo, if desired; cook for five more minutes, or until potatoes are soft and lightly browned and meat is cooked. Season with salt and pepper to taste.
  2. Beat eggs together in a large bowl. Pour potato and onion mixture into eggs, and mix together.
  3. Heat 1 tablespoon oil in a large, nonstick skillet over medium-low heat. Carefully spread mixture evenly over the bottom of the pan. Cook without stirring for about 10 minutes. Then place a large plate over the pan, flip the pan to transfer the eggs onto the plate. Cooked side should be golden brown. Carefully slide tortilla back into pan, and cook the other side for 5 to 10 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Marta Pazos
54

Marta Pazos

1/29/2007

I am a Spaniard that has been living in the States for 6 and a half years. I have made tortilla espanola many times and for many people, and never with the amounts indicated in this recipe.If you want to make this delicious dish, you will have to almost fill a frying pan with oil and boil the potatoes while you work them with a wooden spoon. Three tablespoon won't do anything for you

AZAHAR
28

AZAHAR

10/22/2003

In Spain we don't usually add chorizo or black pepper, but I'm sure it will please many a palate all over the world. Authentic Serving Suggestion: Once the tortilla is cooled to room temperature cut it into 1 inch squares and let guests spear them with toothpicks. Olé

STEFFANIA
19

STEFFANIA

1/21/2003

This was the first time I cooked tortilla espanola. It did not come very close to what I've seen and eaten in Spain, but I think that was my error and I plan on trying again. It certainly was good, if not gourmet. When I do try this again I will: 1. Make sure the potatoes don't stick to the pan when I brown them. Otherwise, they will spoil the "flip" process. 2. Try boiling the potatoes a bit first to speed the process.

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