Spanish Potato Tortilla (Tortilla Española)

Spanish Potato Tortilla (Tortilla Española)
Photo by Sarah Jay


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

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


Best Wine Deals

See More Deals

Snooth Media Network