Tortilla Española , a Spanish Omelet

Yield:    2 servings


  • 1 large yellow potato, thinly sliced (about 1/8 to 1/4 inch thick)
  • 2 large eggs, beaten
  • 1/4 large yellow onion, diced
  • 2 large garlic cloves, minced
  • 1 red and 1 green pepper, chopped (Note: We used one red jalapeno and 1 green serrano, since we were in the mood for spicy. Piquillo peppers are authentic and also work beautifully, if you have them on hand in your pantry.)
  • 1 cup of Spanish cheese, grated
  • 2-3 tablespoons extra virgin olive oil, preferably excellent quality Spanish
  • 1 tablespoon Merchant Spice Co.’s Spanish Seasoning from the European Collection
  • 1/2 – 1 teaspoon sea salt, or to taste


In a stick-resistant skillet (my term for a skillet that is not non-stick, but that easily releases its contents), heat 2 tablespoons extra virgin olive oil over medium-high heat. Once the oil is hot, but not smoking (it will shimmer), add the sliced potatoes. Sprinkle with approximately 1/2 teaspoon of sea salt. Reduce the heat to medium and cover. After about 5 minutes, add the onion, garlic and hot peppers; then carefully turn the potatoes over. At this time, you may add another tablespoon or so of olive oil, if needed. Gently fry for another 5 minutes, for a total of approximately 10 minutes. Once the potatoes are tender, slowly pour in the beaten eggs (into which about 1/4 teaspoon of salt has been added, as well as 1 tablespoon of Spanish Seasoning). Slowly ‘shake’ or ‘rotate’ the skillet to distribute the eggs evenly over the potatoes and vegetables. Cover and cook for another 3-5 minutes, or until the eggs are mostly ‘set’.

Off the heat and cover the tortilla Española with cheese. Place under a broiler for 2-3 minutes, until the eggs are puffy and the cheese is melted. Gently slide the tortilla Española out of the skillet onto a warmed serving plate. (NOTE: You may need to use a flexible spatula to gently lift the edges and assist in releasing the eggs from the skillet.)

Serve with sautéed Spanish chorizo, manchego cheese, olives and a crusty, artisan bread. A hearty red wine accompanies this dish superbly.




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