Spanish Egg and Potato Tortilla

Spanish Egg and Potato Tortilla
Submitted By: Heather D.
Adapted From: America's Test Kitchen


¼ Cup Olive Oil
1 lb Russet Potatoes (Apx 2 large Potatoes) - peeled and cut into ¼ inch cubes
1 Medium Onion - minced (I suggest using either sweet or white onion)
10 Large Eggs
Kosher Salt to taste
Fresh Ground Black Pepper to taste
1 Roasted Red Bell Pepper - small chopped
1 Cup Spanish Serrano Ham - small chopped
2 Tbs Fresh Italian Parsley - chopped

  1. Preheat oven to 450ºF - Adjust oven rack to middle of oven
  2. Heat oil in a medium (10 inch), oven safe, nonstick skillet with tight fitting lid until shimmering
  3. Add onion and potatoes along with a generous pinch of salt to pan - Cover and allow to cook (stirring occasionally) until onion and potatoes are soft (apx 8-10 minutes)
  4. In a medium bowl, whisk together eggs, ¼ tsp kosher salt, and ¼ tsp pepper until well integrated
  5. Add eggs to skillet and, using a rubber/silicone spatula, stir gently in a circular motion until mixture is slightly thickened (apx 1 minute) - IF USING, add the optional roasted pepper or Serrano ham at the same time as the eggs
  6. Transfer skillet to oven and allow to bake until top is puffed and edges have pulled away lightly from the sides (apx 3-5 minutes) - Make sure that the center has set
  7. Use a rubber/silicone spatula to loosen tortilla from skillet and gently transfer to a cutting board by placing cutting board over skillet and inverting leaving tortilla on cutting board and removing skillet - allow to cool to room temperature
  8. Slice tortilla into 8 wedges and serve garnished with optional Italian parsley

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