nutritional information


  • Calories: 269
  • Protein: 10 g
  • Total Fat: 14 g
  • Saturated Fat: 3 g
  • Carbohydrates: 26 g
  • Cholesterol: 264 mg
  • Sodium: 287 mg
  • Fiber: 3 g
  • Sugar: 3 g

Spanish Potato Tortilla

Serves 4

In Mexico, a tortilla may be used to wrap around taco fillings, but in Spain the name refers to a frittata made with potatoes and onions. While delicious hot, this tapas standard is actually better when cooled to room temperature.
  • 2 Tbs. plus 1 tsp. olive oil, divided
  • 1 lb. fingerling potatoes, peeled and thinly sliced
  • 1 medium onion, quartered and thinly sliced (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 5 eggs

1. Heat 2 Tbs. oil in nonstick skillet over medium heat. Add potatoes, reduce heat to medium-low, and cook 5 minutes, stirring occasionally. Add onion and garlic, and cook 15 minutes more, or until onion is translucent and potatoes begin to brown. Transfer to bowl, and season with salt and pepper.

2. Beat eggs in separate bowl. Stir eggs into potato mixture.

3. Heat remaining 1 tsp. oil in same skillet over medium-high heat. Spread egg-potato mixture in skillet, and reduce heat to medium. Cook tortilla 5 to 7 minutes, or until browned and crispy on bottom and eggs are set halfway to center. Remove skillet from heat, loosen edges of tortilla, and place large plate over skillet. Carefully invert tortilla onto plate. Slide tortilla back into skillet, and cook 5 minutes more, or until both sides are browned and crispy. Transfer to serving plate, and cut into wedges.

March 2008

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I have a hard time finding fingerling potatoes. Is there a good substitute?

Cynthia - 2010-08-18 14:30:05

Spanish Tortilla (tortilla espanola) never has garlic in it. Also, two tablespoons of oil will not be sufficient. The potatoes need to soften and then brown, it will take longer than 5 mins. My mother was from Spain and I've lived in Spain and seen many versions of this wonderful dish. It is a one dish meal with a salad if done right. Tip, use more oil, use a slotted spoon to remove the potatoes and drop them into the beaten eggs. Reduce the oil in the pan so that there's just a coating a slide the egg potato mixture back in the skillet. If it's too heavy to invert, just slide in the oven and brown the top with your grill setting. Make sure to shake the pan to loosen the tortilla from the sides. Room temperature is best for serving. Good with mayo as a leftover in some pita bread.

Mary - 2010-08-17 23:03:22

You can save several steps (& a bowl to wash) by just pouring the potato mixture into the beaten eggs, then back into the skillet. Also, far easier than flipping the tortilla is to just put it under the broiler for the last step, which also gives a lovely baked look to the final product. Learned both of these tricks from a Spanish cookbook. You can also add fresh mushrooms and spinach to the sautee process, but that almost becomes a different dish which my family calls 'the eggy thing.'

Ralph - 2010-08-17 21:32:03

I lived in Spain, and my favoite way to make tortilla was to cook the onions separately until they were really carmelized. It adds a sweetness to the tortilla which is great. I also don't use garlic - I never saw that in Spain. I think small yellow potoatoes are standard, but back in the States I've made tortilla with all types of potatoes - most recently with small red potatoes I grew in my garden (not peeled, which you'd never see in Spain) and the tortilla was delicious.

Jennifer - 2010-08-21 22:55:35