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Tortilla Espanola

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Member since 2012

Serves 6-8 | Prep Time 50-60 | Cook Time 15


6 white potatoes – peeled and cut into 1/8” slices
6 eggs – beat together
1 onion- diced
2 cups olive oil or as need for for frying
salt to taste

Fry the potatoes and onions in oil using a non-stick fry pan (approximately 10 “) until cooked through.

Add salt.

Mix the fried potatoes and onions together with the beaten eggs.

Coat the fry pan with oil and heat over medium.

Pour the potato mixture into the pan and lightly pat down with a spatula. Brown on one side.

In order to brown the other side, first place a plate over the fry pan and invert the torte onto it.

Add a bit more oil into the fry pan and return the torte to the pan to brown the other side until done.

Pairs Well With


Tortilla espanola – is very popular in Spain and is often eaten as a “tapa” or snack. Tapas are a variety of small snacks – or small plate appetizers. The Spanish verb “tapar” means to cover. It is said that tapas (plural of tapa) originated as a cover for glasses – to keep the flies out.

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