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Spanish Tortilla

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“This simple dish can be served as part of tapas or as a light lunch.”

Ingredients Nutrition


  1. Heat the oil in a 10 inch non-stick skillet over high heat.
  2. Then lower the heat and add the potatoes, onion, and garic, and cook for 15-20 minutes, stirring frequently, until the potatoes are tender.
  3. Beat the eggs in a large bowl, and season generously with salt and pepper.
  4. Using a slotted spoon, transfer the potato mixture to the bowl of eggs.
  5. Pour off the excess oil, reserving 3-4 tbsp of it, and scrape away any crusty bits from the bottom of the pan.
  6. Reheat the pan and add 2 tablespoons of the reserved oil.
  7. Pour in the potato mixture, smoothing it down to make an even layer.
  8. Cook for about 5 minutes, shaking the pan occasionally, until the bottom is set.
  9. Shake the pan and use a spatula to loosen the sides of the tortilla.
  10. Place a large plate over the pan, and carefully invert the tortilla onto the plate.
  11. Add about 1 tablespoon of the reserved oil to the pan and swirl around.
  12. Gently slide the tortilla into the pan, cooked side up, and use a spatula to tuck down the sides.
  13. Continue cooking over medium heat for 3-5 minutes, or until set.
  14. Remove the pan from the heat and slide the tortilla onto a serving plate.
  15. Let it cool for at least 5 minutes before cutting.
  16. Can serve hot, warm, or at room temperature with a salad.

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