Tortilla Espanola

17 Reviews

Prep: 15 min
Cook: 40 min
Ready In: 55 min

“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.” - by RyanM

Ingredients

3 tablespoons olive oil
4 large potatoes, peeled and cubed
1 white onion, chopped
1/2 pound chorizo sausage, casings removed and crumbled (optional)
salt and pepper to taste
5 eggs

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Metric US

Original recipe yields 6 servings

Directions

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.
Beat eggs together in a large bowl. Pour potato and onion mixture into eggs, and mix together.
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.

Nutrition

Amount Per Serving (6 total)

Calories
489 cal
24%

Fat
25.6 g
39%

Carbs
45.8 g
15%

Based on a 2,000 calorie diet

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Reviews (17)

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Marta Pazos

Jan. 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..." See more 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

Oct. 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 ..." See moreit into 1 inch squares and let guests spear them with toothpicks. Olé"

STEFFANIA

Jan. 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..." See more 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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