Cookbook:Tortilla Española

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Tortilla española

A tortilla española (or Spanish omelette) is a mixture of fried potatoes and onions set in eggs, fried to make a dish somewhat akin to a quiche which may be eaten like a pizza.

The following recipe makes a 10-inch (25 cm) omelette that will feed from one to four persons.



  1. Heat the garlic and a small amount of oil in a ten inch frying pan until garlic is browned.
  2. Add the rest of the oil and heat to about 375°F (200°C).
  3. Cube or slice the potatoes and coarsely chop the onion; add to hot oil and fry until brown.
  4. Strain the potatoes, onions, and garlic and reserve about two tablespoons of oil.
  5. Beat eggs in a separate bowl.
  6. Add potatoes, onions, and garlic to beaten eggs and allow to sit for about 15 minutes.
  7. Put reserved tablespoons of oil in original ten inch frying pan and place over low-medium heat.
  8. Add egg/potato/onion/garlic mixture to frying pan; fry, lifting up edges of tortilla española to allow uncooked egg to run underneath and cook.
  9. Serve after cooked as a pizza with your choice of toppings: salsa, sour cream, shredded cheese, chives, etc., are all very good choices.