Go Back
Tortilla Española
Print Recipe Pin Recipe Save this Recipe

Please leave a rating!

No ratings yet

Tortilla Española

This Tortilla Española is a dish very close to a frittata. Having eggs as their main base ingredient, it’s like a blank “canvas” before you add all the delicious elements! Enjoy it for breakfast or appetizer or any meal. Warm, room temperature or cold, it’s delíciosa!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Author: Debbie


  • ¼ cup plus 1 Tablespoon extra virgin olive oil
  • ½ large onion, chopped or sliced
  • 3 cloves garlic , sliced
  • 5 small yukon gold potatoes, peeled, cut to ¼" slices
  • 7-8 large eggs, beaten with a whisk
  • ¼ cup milk, optional
  • salt and pepper , to taste


  • In a large 10"-12" skillet, warm 1 Tablespoon extra virgin olive oil over medium high heat.
  • With a pinch of salt and pepper, sauté onion and garlic until translucent and beginning to brown, about 5-7 minutes. Remove from pan and set aside.
  • In same skillet, warm ½ of the oil (⅛ cup), over medium heat, then add potatoes, turning regularly until tender, but not mushy. Drain, reserving oil. Cool slightly.
  • In a medium size bowl, combine the eggs, milk (if using) with onions and potatoes.
  • Season with salt and pepper to taste.
  • Return reserved oil to coat the pan, plus the remaining ⅛ cup.
  • Warm oil over medium high heat.
  • Add egg/potato mixture and let sit and set, until a little soupy on top layer.
  • Continue to loosen around edges (and gently check underneath) to prevent sticking.
  • With a dinner plate, or platter larger than the diameter of the skillet, gently slide the tortilla onto the plate, still "wet" side up.
  • Using another same sized plate or platter, invert the tortilla onto 2nd plate. The cooked, browned side is now up.
  • Slide back into skillet, and cook until cooked through and brown on bottom, about 5-7 more minutes.


Gr8 Tips:
  • If cook time is longer and mixture isn't setting, with a small spatula, pull some of the tortilla from the edges of the pan and let some of the liquid mixture run underneath. Repeat in different areas before inverting.
  • If you choose to cover skillet with a lid, remove at a certain point to give the tortilla a browned, slightly crisp edge.
  • The tortilla can be served, sliced in a baguette, or cut into cubes as an appetizer. Both can be at room temperature.
  • A little splash of hot sauce always adds a little kick...perfecto!
Tried this recipe?Mention @Great8Friends or tag #gr8food!