Tortilla Española (Spanish Potato & Egg Frittata)
A classic Spanish potato and egg frittata with crispy potatoes, caramelized onions, and creamy eggs. Served warm or at room temperature, it's perfect as a tapa, light lunch, or dinner side.
- Total time
- 35 min
- Servings
- 4
- Calories
- 485
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 375°F (190°C).
Step 2
Peel and thinly slice potatoes (about 1/8-inch thick). Thinly slice onion.
Step 3
Crack eggs into a bowl, beat lightly with salt and pepper, and set aside.
Step 4
Heat olive oil in a 10-inch nonstick skillet over medium heat. Add potato slices and onion, stirring occasionally, for 12-15 minutes until potatoes are tender but not browned.
Step 5
Add minced garlic and cook for 1 minute, stirring constantly.
Step 6
Reduce heat to medium-low. Pour beaten eggs evenly over potatoes and onions, gently stirring to distribute ingredients. Cook without stirring for 3-4 minutes until edges begin to set.
Step 7
Transfer skillet to preheated oven and bake for 8-10 minutes until center is just set and top is lightly golden.
Step 8
Remove from oven and let cool for 5 minutes. Run a spatula around edges and slide onto a cutting board.
Step 9
Cut into 8 wedges and serve warm or at room temperature.
Tools you’ll need
- 10-inch nonstick skillet
- Medium mixing bowl
- Whisk
- Vegetable peeler
- Chef's knife
- Cutting board
- Oven
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