Spanish Tortilla

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"This is what the Spaniards call a "tortilla." Be aware that this is nothing like a Mexican tortilla! This traditional Spanish dish makes a great side for dinner or it can be a great lunch or snack all on its own. This is a family recipe that has been handed down for centuries."
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1 h 0 servings yields 6-8 servings
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Original recipe yields 0 servings



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  1. 1) Fill a large frying pan with large sides with oil approx. 3/4" deep.
  2. 2) Heat the oil to medium heat. Add the chopped onion to the oil and sautee until the onion is translucent. Remove onions from oil using a slotted spoon.
  3. 4) Add the finely-sliced potato to the oil and fry until soft and just beginning to brown (about 10 minutes). Remove potatoes with a slotted spoon and place on one end of a baking sheet. Tilt the sheet to drain excess oil off the potatoes. The potatoes often must be cooked in two batches.
  4. 5) In a large bowl, mix the potatoes, eggs, onion, and thawed spinach.
  5. 6) Turn the mixture into a non-stick frying pan with a bit of oil in the bottom. Fry over medium heat for 7-8 minutes or until bottom comes cleanly away from the pan when a rubber scraper is passed beneath it.
  6. 7) Using a paper towel, rub a dinner plate with a small amount of vegetable oil. Invert the plate over the pan and then carefully invert the assembly so that the tortilla comes out onto the plate. *Carefully* slide the tortilla back into the pan, uncooked side down.
  7. 8) Pierce the top of the tortilla a few times with a fork. Allow to cook over medium heat for another 7-8 minutes.
  8. 9) When a fork stuck into the tortilla comes out clean, turn the tortilla onto a dinner plate. Allow to sit for 10-15 minutes, cut into wedges, and serve.
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