Tortilla Española

No pain, no gain!  After a hard workout at the gym I was starving!  I picked up some fresh tomatoes from the Oak Park farmer’s market so I had everything I needed for a hearty breakfast.

We first tried this while traveling through Spain.  It is a common Tapa served in many bars.  There are many variations of this, including adding peas and chorizo.  This is the most commonly found.  We met many people in Spain who share their own recipes and ways of doing it.  This is the version I settled on.

I have been making this for years and it is something the whole family enjoys for a lazy Saturday brunch.  I used the tomatoes and some fresh Mozzarella cheese to make a Caprese salad for a side dish.

We enjoy getting creative with weekend brunches as it is our time to indulge without having to run around.  Weekday breakfast are pretty routine yet healthy.  Will follow up on that…

Side note: It takes better the following day! If you happen to have any left over you can make a quick lunch or dinner served with a green salad.

Serves: 4-6


4 eggs

4 large potatoes

1 large onion

1/2 cup Olive oil

Salt to taste


Step 1: Thinly slice the onions and potatoes.  I used a mandoline but it can be done with a regular knife.

Step 2: Layer the onions and potatoes in a 9 inch skillet. Start with the onions and then add the potatoes.  Salt to taste in between layers.

Step 3: Add the olive oil to the pan

Step 4: In medium heat cook the potatoes and onion until softened and golden brown, occasionally turning them over with a spatula.

Step 5: In a mixing bowl crack the eggs, add salt to taste, and whisk.  Add the cooked potatoes and onions — use a spatula to avoid transferring to much oil.

Step 6: Using the same pan get rid of the excess oil, leaving just enough oil to coat the bottom.  Heat the pan in high heat and add the egg mixture.  

After a minute lower the heat.  Cook for about 3 minutes then put a cookie sheet or a pizza pan on top of the pan then flip over.  This may prove to be a bit tricky the first time.  Make sure to press down the cookie sheet firmly as you flip over or the egg mixture will spill.  Cook the other side for about 2-3 minutes then flip over one last time for another 2-3 minutes.

Give it a try and remember what Julia Child said “no matter what happens in the kitchen, never apologize.”  And if you make any mistakes who is to know????