| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup olive oil
- 4 large Yukon gold potatoes, peeled and sliced about 1/8-inch thick, see Cook’s Note*
- 1/2 large yellow onion, chopped
- 6 large eggs
- 1/4 cup milk
- Salt and freshly ground black pepper
- Chopped flat-leaf parsley, for garnishing
Instructions
- Preheat oven to 350 degrees F.
- Heat the olive oil in a 10-inch skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the potato slices a few at a time so they don’t stick together. Add the onions and cook, stirring occasionally, until the potatoes are tender and the onions are golden but not brown, about 10 minutes. Place a strainer over a bowl in your sink and transfer the potatoes and onions to drain; reserve the oil.
- Whisk the eggs, milk, salt and pepper together in a large bowl. Drain excess oil off of the potato mixture. Add the potatoes and onions to the egg mixture and combine until they are completely mixed in. Set the bowl aside for about 15 minutes to let the potatoes release some of their starches into the eggs.
- Heat 3 tablespoons of the reserved olive oil in a medium nonstick skillet over medium-high for 1 minute. Add the egg-potato mixture, rotating the skillet in a circular motion to distribute it evenly. Lower the heat to medium-low and shake the pan a few times to prevent sticking (by shaking the pan, you ensure that the eggs and potatoes release from the pan bottom). Cook the tortilla for about 5 minutes or until the potatoes on the bottom start to turn golden brown. Place the skillet in the oven and cook for 6 to 8 minutes, or until almost set. Remove from the oven and place a large flat plate on top of the skillet and invert the skillet. The tortilla should come right out. Add a tablespoon of the reserved olive oil to the skillet and slide the tortilla back in to cook the other side until it is golden-brown, about 5 minutes.
- Turn the heat off and set the skillet aside until the tortilla cools to room temperature. Transfer the tortilla to a plate sprinkle with parsley and serve at room temperature cut into triangles or squares.
- *Cook’s Note: The Yukon potatoes should be sliced using a mandolin.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 434 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 187 mg |
| Sodium | 785 mg |
Reviews
You forgot the garlic…. lots of garlic!!!
Simple and tasty. Needs liberal amounts of salt to lift the flavors, plus a few minutes of the oven time covered, to cook through.
One of my friends took me to a Spanish Restaurant where I tried Spanish Tortilla for the first time. I happened to be watching Food Network the day that the episode aired where Ingrid was making this recipe. I was so happy that I finally would have the recipe to try it at home. Instead of using olive oil, I fry organic bacon and use the oil from the bacon to fry the potatoes. Great for breakfast or brunch!
you’ll just need a handy large plate, preferably large enough for the tortilla. Once the it’s time to flip tortilla over, place the plate on top of the skillet, lift skillet and turn whole thing, plate & skillet over, making sure tortilla slides onto the plate. Now you can grease the skillet again and slide un-cooked side of tortilla back onto the skillet to cook for a few more minutes. My mom and abuelita have done it this way for very long time and now I do. Try it.
When I lived in Spain I ate Spanish Tortilla all the time. This was great. I used the entire onion instead of half. The only problem I had was when it was time to flip it. It came out messy. I think next time I will broil the other side. Yum!
My 13 year old son had an assignment to prepare a dish for The World Language Banquet, at his middle school. Students, parents and staff come to taste and enjoy food from all over the world. If a student prepared two dishes they would receive extra credit. My son made this recipe along with another of Ingrid’s great recipes, (arroz con leche). With a little help from Mom, both dishes turned out great. We don’t have a mandolin so I sliced the potatoes by hand-no big deal. Otherwise we followed the recipe exactly. He and I both look forward to making these recipes again to enjoy at home!
This recipe tasted pretty good, but it would have tasted the same if I had just made scrambled eggs and some hash browns. This would be a good dish for a brunch, since it can be sliced up and served with other things. But alone it wasn’t anything spectacular.
My husband loved this recipe and so did I. I made it for dinner tonight and had two pieces (like pie) and it wasn’t heavy at all. Fabulous and I will be making this again. Thanks very much.
Easy recipe to make in the morning and my son loved it! Love combination of potatoes and eggs together. There is many different ways you could tweak this recipe as well. If you wanted to add veggies/meat or whatever. This is just a simple recipe. Thanks Ingrid!
When I first saw this recipe being made I thought it would be too “eggy”, to my surprise it was great and my whole family loved it.