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Spanish Tortilla – Pacific Coast Farmers' Market Association

Spanish Tortilla

Printable version of this recipe.


1/3 cup olive oil
1 large onion (finely diced)
4 cloves garlic (minced)
3 medium Russet potatoes
5 to 6 eggs
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika


In a 9-inch non-stick skillet, sauté onions in a couple tablespoons of olive oil at medium heat for 4 minutes until soft, stirring often. Add garlic and saute another minute. Peel and cut potatoes lengthwise into quarters then slice into 1/8 inch slices. Add potatoes to onions and garlic and saute for 12 minutes or until tender, stirring often. To quicken cooking time, add 1/3 cup of water and cover for a few minutes, remove cover and let extra water evaporate.   In a separate bowl whisk eggs, paprika, cayenne, and 1 teaspoon salt until slightly frothy.

Add cooked potatoes to eggs mixture and wipe out skillet. Add half of the remaining oil to the skillet at med-high heat and add potato/egg mixture. Flatten potatoes out into an even layer so they are all mostly submerged in the egg and let sit cooking for about 5-6 minutes until bottom has browned. Place a plate over the skillet and press down firmly with your hand, flip entire skillet and plate over to invert tortilla, wipe the skillet clean. Add the rest of the oil then slide the tortilla, wet side down into skillet to cook other side (about 3-4 minutes). Slide entire tortilla onto a serving plate and surround with fresh parsley, olives, feta cheese, or whatever accompaniment sound good to you!



Type of Dish