Tortilla of Potato and Onions

“This is not a Mexican dish. In Mexico, a tortilla is a fried cornmeal or flour pancake. In Spain, a tortilla is an omelet, turned once in the pan, then served in wedges like a pie. This dish is common in the tapas bars of Madrid. This serves 4 as a light dinner....or 8 as tapas. Use a non-stick or a well seasoned pan as you need to flip it.”

Ingredients Nutrition

  • 12 lb red potatoes, cooked but still firm, unpeeled and sliced
  • 1 medium yellow onion, peeled and sliced
  • 2 garlic cloves, peeled and chopped
  • 3 tablespoons olive oil
  • 6 eggs
  • salt and pepper, to taste


  1. Heat a 10" skillet and saute the potatoes, onion and garlic in the oil.
  2. Beat the eggs with a bit of salt and pepper and pour over the hot veggies.
  3. Using a wooden spatula, raise the edge of the omelet so that the uncooked top can flow under the omelet.
  4. Cook for about 5 minutes on medium heat.
  5. Place a plate over the top of the pan and invert both plate and pan so that the omelet comes out upside down.
  6. Slide it back into the hot pan to cook the second side.
  7. Cook for about 2 minutes more.
  8. Enjoy!

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