Spanish Tortilla

Spanish Frittata Tortilla 5 ingredient meals easy weeknight recipes for families

This is one of those dishes that tastes good morning, noon and night, and makes a filling meal from humble ingredients. You can make this in advance, and store in the fridge, reheating wedges on a baking sheet in the oven.

Serves 6-8

You’ll Need

  • 1 ¼ lbs. (approx. 2 large) russet potatoes, scrubbed
  • 1 medium onion
  • 1 cup olive oil
  • 8 large eggs
  • ¾ tsp sweet or smoked paprika
  • Optional: fresh chopped parsley, for serving

Prep and Cook

  • Thinly slice the potatoes (this is easiest to do with a mandolin) and onion. Heat oil in a 10-inch non-stick or cast-iron skillet over medium heat. This will take 3 to 4 minutes.
  • When tiny bubbles begin to appear, add all of the sliced potatoes and onion, plus a good pinch of salt and pepper, to the pan. Gently stir the potatoes into the oil with a wooden spoon.
  • Cook, turning the potatoes every few minutes, until they are tender but not browned. If potatoes reach the point when they begin to break, they are overdone. Stop cooking immediately.
  • While the potatoes are cooking beat the eggs and paprika in a large bowl; season with salt and pepper.
  • Drain potatoes in a colander set over a bowl in order to collect the oil. Return the skillet to the stovetop and preheat the oven to 350°F. Pour 2 tablespoons of the reserved oil into the pan.
  • Mix the potatoes and onions into the eggs and pour into the skillet. Reduce heat to medium low and cook for 5 minutes.
  • Transfer the skillet to the oven and cook until the top of the tortilla is set and the edges are golden brown, about 7 to 10 minutes. Serve warm or at room temperature with crusty bread and a side salad or steamed vegetables.


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