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Totilla Espanola

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"Also known as a Spanish Omelette!"

Serves | Prep Time | Cook Time 35 min

Why I Love This Recipe

La Tortilla Espanola (Spanish Omelette) has been a staple for my husband's Spanish-side of the family for years. My children and I love it and my 13-year-old daughter and I decided we would try to make it this summer. We added our own American twist by replacing the sliced onions with the Ore-Ida hash browns. Everything was going great until it was time to flip the tortilla. That's when disaster struck! Our new stainless steel skillet did not cooperate and was in no way non-stick....we nearly lost half the tortilla during the flip. We were able to perform some cosmetic repairs while cooking the underside after the disastrous flip and it ended up looking okay. Regardless, the taste was great! My daughter created a YouTube video of our tortilla adventure:" -Dr. Barbara Garcia-Lavin

Ingredients You'll Need

10 eggs
1 cup olive oil
1 1/2 lbs (4-5) medium Yukon golden potatoes
Peeled and sliced (1/16-inch slices) or large bag of Ore-Ida shredded hash brown potatoes
1 large yellow onion (cut into 1/16-inch slices)
Kosher salt


Wisk eggs in a large bowl.

Heat oil in a 10-inch round, 2-inch deep cast iron or non-stick skillet over high heat.

When oil is hot, add half the potatoes...flip potatoes to prevent them from burning. Reduce heat to medium and cover with lid. Cook 5-6 minutes.

Use a slotted spoon to transfer the potatoes to the eggs and stir in 1.5 teaspoons of salt.

Repeat with the remaining potatoes, adding another 1.5 teaspoons salt to the eggs when you add the second potato batch.

Pour off all but 2 tablespoons of the oil and reserve. While the oil remaining in the skillet is still hot, add the onion and 1 teaspoon salt. Cook uncovered and stirring frequently until onion is very soft (approximately 10-15 minutes). Lower the heat to prevent burning if necessary.

Transfer to the bowl with the eggs and potatoes. Stir until everything is combined.

Return 2 tablespoons of the oil to the skillet and reduce heat to medium-low. Add the egg mixture and spread in an even layer. Cook until the underside is golden (about 10 minutes). If the bottom turns brown, lower the heat. If the bottom isn't turning golden, raise the heat.

Once golden, remove from heat. Loosen the sides of the egg mixture from the skillet before flippIng the tortilla.

Put on oven mitts and place a large cutting board or plate over the skillet.

Grab the sides of the skillet and cutting board/plate together and flip them.

Place the skillet back on the and turn heat to medium.

Carefullly slide the tortilla back into the skillet the darker side facing up. Cook until the underside is golden (5-6 minutes) while continuously running a silicone spatuala around th edge of the tortilla, tucking in the edge and rounding it.

Press it with your finger to should have some give and not be too squishy when done. Carefully slide the totilla out of the pan onto a serving dish and cool for 1 hour at room temperature before serving.

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