tortilla espanola 2

Tortilla Espanola

Tortilla Espanola

Serves 4
Prep time 45 minutes
Cook time 20 minutes
Total time 1 hours, 5 minutes
Allergy Egg
Dietary Gluten Free, Vegetarian
Meal type Breakfast, Lunch, Main Dish, Side Dish
Misc Pre-preparable, Serve Cold, Serve Hot
Website Cooks Illustrated
This omelette is delicious as well as quick and easy to make. It's a standby in our house when there's not much in the fridge!


  • 1/2 cup Olive Oil
  • 1lb Potatoes ((about 3 medium) sliced in 1/8 inch rounds)
  • 1 Medium Onion (halved and sliced in 1/8 half moons)
  • Salt
  • 10 Large Eggs
  • 1/4 teaspoon Ground Black Pepper
  • handful Veggie Evolution Kale Crisps (flavor of choice, I like Chipotle)


Play around with this recipe. Add in sausage, red pepper, peas, anything that sounds good to you!

I sauteed up some garden tomatoes for a topping and served mine with cole slaw.


Step 1 Heat oven, with rack in middle position, to 425.
Step 2 Heat oil in 10 inch, nonstick, oven-proof skillet (I use cast iron) over medium heat.
Step 3 Add potatoes, onion, 1/2 t salt and stir to coat.
Step 4 Cover and cook, stirring occasionally, until potatoes are tender (8-10 min).
Step 5 Whisk eggs, pepper, 1/2 t salt together. Add to potatoes and stir gently to combine.
Step 6 Cook about 1 minute until eggs begin to set.
Step 7 tortilla espanola
Transfer skillet to oven and cook until eggs are cooked, top is puffed, and edges have pulled slightly away from the pan (about 9 min).
Step 8 Carefully loosen tortilla from skillet with spatula and slide from pan.
Step 9 Cut into wedges, sprinkle with Kale Crisp crumbles and serve. (Tortilla can also be made up to 4 hours in advance and served at room temperature).