Spanish Potato Tortilla (Tortilla Española)

Spanish Potato Tortilla (Tortilla Española)
Photo by Sarah Jay


  • 6 large eggs
  • 1-¾ cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
  • 1-¾ lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
  • 2-¼ tsp. coarse salt
  • 12 to 14 oz. onions (2 to 3 medium), diced
  • 1/8 tsp. freshly ground black pepper (optional)
  • 5 medium cloves garlic, very coarsely chopped (optional)

In a 10-1/2-inch nonstick skillet that's at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, about 1/8 inch. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well. When the oil is very hot (a potato slice wi...

View full recipe at Fine Cooking


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