• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6

    Tortilla Española

    This classic recipe for Tortilla Española is a crowd pleaser. It only takes a few ingredients but it is always a great choice for a go-to lunch or light dinner.


    Evette Ríos is a Puerto Rican writer, television host and current correspondent on ABC's The Chew

    large russet potatoes
    large Spanish onion
    to 3 tablespoons olive oil
    large eggs
    kosher salt and freshly ground black pepper
    Preheat the oven to 450F. Peel and chop potatoes and dice onion.
    In a non-stick pan, or cast iron skillet, heat olive oil on medium-low heat. Add potatoes first then season well with salt and pepper. Place chopped onions on top.
    Cook on low to medium-low heat for 15 to 20 minutes covered, stirring often, softening potatoes and onions, but not browning them too much.
    Let potatoes cool. Oil a 9" to 10" baking dish or pie plate. Add potatoes.
    Beat the eggs and pour over potatoes. Bake for 15 minutes. Then turn heat down to 300 degrees and continue baking another 30 minutes.
    Let cool. Serve from baking dish, or turn onto a platter and cut into small slices or cubes. Served best when warm.

    The base number of servings for this recipe is 6

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