Tortilla Española

(Spanish Potato Frittata)


This classic spanish dish is a staple in every home in Spain. This is a great dish to eat for breakfast, light lunch or an appetizer and a great portable snack for your next summer picnic


Yield:  1, 10” tortilla


 10                 Eggs

3/4 cup         Extra virgin olive oil

2                Russet potatoes or Yukon Potatoes thinly sliced 1/8” inch

1                   Yellow large onion, thinly sliced 1/8” inch

1 tsp.            Kosher salt

1 clove          Garlic

2 Tbs.           Parsley, leaves removed

RED MOJO SAUCE for Dipping


 Beat the 10 eggs in a large mixing bowl and add the teaspoon of salt set aside.

In a 10 inch oven proof skillet add 1/2 cup of olive oil and add the garlic clove whole for 3 minutes (this will flavor the oil) the minute you start to smell it, take it out (burned garlic will make your oil bitter).

Add the onions and cook for about 6 minutes at medium heat, yes they will be floating in oil and it’s fine, then add potatoes (it will be crowded keep stirring they will wilt down) and cook for about 12-15 minutes.  Check that your potatoes are fork tender and remove from pan, straining the excess oil out of mixture.  Reserve the skillet and the oil.

If you are a pro, flip the tortilla using a plate as big as your pan count uno, dos, tres and flip!  Cook another 5-6 min on other side until cooked but a slightly runny center.

(Easier Method if you don’t want to flip it)

Preheat your broiler.

Place the skillet over medium heat and add the oil that was strained out of the onion/potato mixture. 

Mix the onions and potatoes into the bowl with the eggs.

Add egg/onion/potato mixture to skillet and cook until the bottom is brown, about 6 minutes, use a spatula to look underneath. Then place your skillet under the broiler for about 5 minutes, or until golden brown (be sure to watch it, it will burn quickly). Let it cool for about 5 minutes and slide onto a platter, garnish with parsley leaves.  Dip in Red Mojo Sauce