Yummy Tapas – Spanish Potato Tortilla Recipe

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Simple, quick & great hot, cold, as an appetizer or main course.
Serves: 6


  • 2 pounds all-purpose potatoes, peeled
  • 1 medium onion, diced
  • 1 cup grated cheddar cheese, sharp works best
  • 1 cup extra-virgin olive oil
  • 10 large eggs, beaten
  • salt


  1.  Quarter the potatoes lengthwise and thinly slice them crosswise
  2. In a large skillet, heat all but 2 tablespoons of the olive oil until shimmering
  3. Carefully add the potatoes to the skillet and cook over high heat, stirring once or twice, until the potatoes are softened and just beginning to brown – about 15 minutes
  4. Using a slotted spoon transfer the potatoes to a plate
  5. Add onions to skillet and cook over high heat until just beginning to brown – about 5 minutes
  6. Use a slotted spoon to transfer the onions to a bowl
  7. Pour off the oil in the skillet
  8. In a large bowl, combine the beaten eggs, good pinch of salt, grated cheese, potatoes and onion
  9. Return the skillet to high heat and add the remaining 2 tablespoons of oil
  10. Add the mixture to the skillet and cook, lifting the edge of the tortilla and tilting the pan to allow the uncooked eggs to seep underneath – cook until the bottom is golden and set, about 5 minutes
  11. Slide the tortilla onto a large plate and pour off any oil
  12. Cover the tortilla with the inverted skillet – using 2 oven mitts, grasp the skillet and the plate and quickly invert the tortilla back into the pan
  13. Cook the tortilla over high heat until the bottom is set and lightly browned – about 3 minutes longer
  14. Slide the tortilla onto a plate, cut into wedges and serve

Bon Appetit!

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