Spanish Tortilla

October 18, 2018

Recipe excerpted from Spain © 2018, Emily Lycopolus. Recipe  and

images by DL Acken reprinted with the permission of TouchWood


Spanish Tortilla, Serves six

Tortilla de Patatas (potato omelette)


This classic dish is as simple as it is delicious. Serve with aioli or chilled

with a meat and cheese platter.





4 large potatoes (Yukon gold or russet are best for this)

1 white onion

1/2 cup Miller's Blend extra virgin olive oil

(try this with Hojiblanca Single Variety)

8 eggs

1 Tbsp water

1/4 cup Rosemary infused olive oil

sea salt and cracked black pepper


Making Egss Light and Fluffy


Adding the water while whisking the eggs means they’ll be light and

fluffy after cooking. The steam creates air pockets, which in turn

create an extra-fluffy texture. This is a great way to scramble eggs.


Preheat the oven to 350°F


Peel the potatoes and slice them thinly and evenly. (I use a

mandoline set at 1/10 inch.) Slice the onion into rounds or half-

moon shapes as thin as the potato slices. .


In a large ovenproof frying pan, heat the extra virgin olive oil over

medium heat. Add the onions and then the potatoes. Sauté for 3–5

minutes, using tongs to flip the potatoes to ensure even cooking.

When the onion is translucent but not brown and the potatoes are

fork-tender, not falling apart, remove the frying pan from the heat

and set aside.


Allow the potatoes and onion to cool in the pan for 5–10 minutes

while you prepare the eggs. In a large bowl, whisk together the

eggs, water, and Rosemary infused olive oil until light and frothy.


Ease the potatoes and  onions in the frying pan in a single layer.

Pour the egg mixture over the top and sprinkle with salt and pepper

to taste. Lift a few of the potatoes around the outside edges to ensure

that the egg mixture has seeped underneath to coat the bottom of

the pan.


Bake the egg mixture for 35–40 minutes, until the top is firm and a

toothpick inserted in the center comes out dry with only a few potato

crumbs on it. Remove the pan from the oven and run a knife or

spatula around the outside of it to loosen the egg.


6- Let rest for 10 minutes, then place a large serving platter or cutting

board over the top of the frying pan; carefully (with oven mitts on!)

flip the pan over to turn the tortilla onto the platter.


Cut into wedges and serve warm. This will keep in an airtight

container in the fridge for up to 4 days.  Reheat it in a 350°F oven

for 10 minutes.


For more of Emily's recipes from Spain click HERE




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