Spanish Tortilla

5 tablespoons olive oil

2 onions, peeled and sliced

3 medium-sized red potatoes, or Yukon gold, thinly sliced (¼” thickness)

8 eggs


black pepper

Preheat the oven to 375°

  1. Heat a large skillet over medium heat. Add 2 tablespoons of olive oil, and the onion. Sprinkle with salt and pepper.  Caramelize the onions, per the instructions below. This will take approximately 45-55 minutes
  2. While the onions are cooking, place the potatoes into a saucepan, and cover with water. Cover the pan, and bring to a boil. Simmer for approximately 5-7 minutes, or until the potatoes are barely cooked through. Remove from heat, drain, and set aside
  3. After the onions are cooked: In a large bowl, beat the eggs with a half teaspoon of salt, and ¼ teaspoon of pepper. Add the onions and potatoes to the eggs, and gently stir to combine, being careful not to break the potatoes
  4. Heat a large, oven-safe skillet over medium heat. When it’s heated, add the remaining 3 tablespoons of olive oil, and the egg mixture.  Reduce the heat to medium-low. As the eggs begin to cook, swirl the pan to distribute the eggs and filling evenly over the surface. Tilt the pan slightly, while lifting up the edges of the tortilla with a heat-proof rubber spatula, to let the egg run underneath during the first few minutes of cooking. Repeat this as the eggs continue to cook
  5. After approximately 5 minutes, the egg will be mostly set, with just a bit of liquid on top
  6. Transfer the skillet to the oven, and cook until top is just set, for approximately 5 to 7 minutes more. Slide tortilla onto a plate and serve
  7. Serve hot, or let it cool and serve at room temperature.

Note: You can prepare the onions and potatoes up to two days in advance.

Yield: 4 servings

Hints for Caramelizing Onions

3-4 medium onions, peeled, cut in half (stem to root) and sliced

2 tablespoons olive oil

12” skillet

Place the skillet over a medium heat.  Add the oil and the onions.  Sautee over a medium heat until onions are cooked to your liking, approximately 45 minutes.


  • Keep the temperature on the lower side of medium.  Caramelizing is a slow cooking process
  • If the onions start to stick to the pan, add water, 1-2 tablespoons at a time, to the onions
  • Stir the onions occasionally
  • The onions, when they’re done, will be brown and soft, not crunchy.  If they are crunchy, they should be barely crunchy.
  • To speed up the cooking after 15 minutes, cover the skillet.  But check often to make sure the onions are not burning in the pan.  Add 1-2 tablespoons of water, as needed