Tortilla española was one of the easiest, most filling, and most ubiquitous things we ate while in Spain. Vegetarian food was tricky there, so this was absolutely a staple.
Fortunately, it’s super simple to make at home, as well! It’s perfect for a busy weeknight: quick, easy, and requires only ingredients you likely already have on hand. Coupled with some bread and a salad, it’s perfect for a meal the whole family will love. Leftovers are almost even better – if it lasts that long.
Weeknight Vegetarian: Spanish Tortilla Recipe
Adapted from here
1-1.5 cups extra-virgin olive oil
4-5 medium Yukon gold potatoes
1 t salt
10 large eggs
- Preheat oven to 375F.
- Heat oil in large, nonstick, ovenproof skillet (about 1/2″ deep). Wash and slice potatoes into 1/4″ thick slices (you could peel them but we didn’t and it didn’t bother us in the slightest). When oil is hot, gently drop potato slices into it. Let cook about 5 minutes, turning occasionally.
- While potatoes are cooking, thinly slice onion. After the potatoes have cooked for the 5 minutes, add the onion to the oil and cook 5 minutes more.
- Whisk eggs in a mixing bowl with 1/2 teaspoon of salt.
- Potatoes should now be fork-tender. You can drain the excess oil at this point (but we left it and it was…delicious). Add the egg mixture.
- **Turn off the stove. Move pan to the heated oven and bake for about 10 minutes. Turn on the broiler and broil for the last 5 or so minutes until top is slightly browned.
- Serve hot, warm, cold, or straight from the refrigerator. It will be delicious all ways.
**Note: many will continue cooking on the stove at this point, which then requires flipping the tortilla. We preferred simply baking in the oven.