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Spanish Potato Tortilla Recipe


2 medium potatoes, peeled and diced (small dice),
1 medium onion, sliced,
5 eggs, lightly beaten,
1 Tbsp. chopped chives,
2 Tbsp. olive oil,
1 Tbsp. clarified butter,
salt and freshly ground black pepper to taste.


Heat the olive oil and clarified butter in a large non-stick pan and saute the diced potatoes and sliced onions until lightly brown. Turn down the heat and fry for a little bit longer until the potato is semi-soft. Spread the potatoes evenly in the pan, season them with salt and pepper and pour the eggs and chives. Cook the tortilla at medium temperature for about 10 minutes until the top is almost set. Cover the pan with a large plate and turn it upside-down, so the tortilla to end up in the plate. Slide the tortilla back in the pan and cook for 2-3 minutes more or until the tortilla is completely set and it feels heavy. Let the tortilla stand for 3-4 minutes before serving, cut it to wedges and serve.

The Spanish tortilla (tortilla de patata) is an omelette with fried potato. It enjoys very high popularity in Spain as breakfast and tapas. As you can guess, the tortilla was created out of necessity, to make the omelette bigger and fatter during leaner times. Nevertheless the potato tortilla is an amazing dish and very simple to prepare. Usually olive oil is used to cook Spanish tortilla, but you can add a little clarified butter to make the taste even better.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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