Spanish Tortilla

Name: Spanish Tortilla
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 cups Olive oil; 3 Medium russet potatoes; ½ White onion; 5 Large eggs; Salt

Recipe GLPRf33d195637258a

Spanish

Main Course

50 min

167 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A classic Spanish dish featuring thinly sliced potatoes and onions, gently cooked in olive oil until tender, then bound together with beaten eggs to create a golden, custard-like cake. Serve warm or at room temperature as a satisfying main course.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 cups Olive oil

3 Medium russet potatoes

½ White onion

5 Large eggs

Salt

Directions

Peel the russet potatoes and slice them into thin rounds, approximately 1/8 inch thick. Slice the white onion into thin half-moons.
Heat the olive oil in a large, non-stick or well-seasoned cast-iron skillet over medium-low heat. The oil should be generous but not smoking.
Add the sliced potatoes and onions to the hot oil, stirring gently to coat with oil. Season with salt to taste.
Cook the potatoes and onions over medium-low heat for 15–20 minutes, stirring occasionally, until they are very tender and beginning to soften but not browning significantly. The potatoes should break apart easily when pierced.
While the potatoes cook, crack the eggs into a bowl and beat them together with a pinch of salt until well combined and slightly frothy.
Once the potatoes are tender, pour off most of the excess olive oil, leaving just enough to coat the pan and keep the mixture moist. You can reserve the drained oil for another use.
Pour the beaten eggs evenly over the potatoes and onions, stirring gently to distribute the potatoes throughout the egg mixture. Cook over medium-low heat without stirring for 8–10 minutes, until the edges are set and the center is mostly firm but still slightly jiggly on top.
Place the skillet under a preheated broiler for 2–3 minutes to lightly brown and fully set the top. The tortilla is done when a knife inserted in the center comes out clean.
Remove the tortilla from the oven and let it rest for 2–3 minutes. Slide it onto a cutting board, slice into wedges, and serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4.5

Spanish tortilla is a straightforward win for Charlotte kitchens: potatoes, onions, eggs, and olive oil are staples at every major chain here, with nothing requiring a special trip. The real cost driver is the potatoes—a pound or two at roughly $1–1.50—making the per-serving cost around $1.50 to $2, which is genuinely cheap. The stated 50 minutes is honest if you peel and slice the potatoes by hand, though a mandoline shaves 10 minutes off and is worth owning. The dish is family-friendly, hands-off once the potatoes hit the pan, and leftovers reheat beautifully the next day, cold or warm.