Tortilla Espanol

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Serves: 6-8

Preparation time:
Cooking time:

Dietary guidance: v 


5 yukon gold potatoes sliced as thinly and as uniformly as possible

enough extra virgin olive oil to have 1/2" in a decent sized non stick frying pan

1 red onion finely chopped

8 or 9 eggs

kosher salt - a generous handful

flat leaf parsley - a few springs chopped roughly

black pepper to taste


basically, we thinly slice a bunch of nice yukon gold potatoes in our food processor and mix them up with healthy bit of kosher salt. we then add them to a non-stick pan with about ½â€ of extra virgin olive oil. gently stir them being careful not to break them. after 5 minutes add 1 medium red onion which has been chopped finely. again, take care not to brown the potatoes – adjust heat accordingly.

in the meantime, beat egg or nine eggs and add some pepper and some freshly chopped flat leaf parsley. when the potatoes are finished cooking drain off all the olive oil and add them to the egg mixture carefully. then put the entire mix back into the non stick pan over medium heat. you may cover the pan at this point. after about five minutes, check to see if it is setting well around the edges and if and when it is, slide it onto a big round plate. then, carefully (!) put the pan over the plate and flip the whole thing. this is hairy but once you get it, it’s like riding a bike. put back on the heat to finish and either slide it off when done, or do the reverse flip.

i apologize for not being specific about some of this recipe. it’s really trial and error! let me know how you do!


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