Traditional Spanish Tortilla

By: Sheila Reynolds

This traditional Spanish Tortilla recipe is a classic spanish recipe and makes not only a delicious breakfast meal being that it is egg and potato based, but is often served for lunch or dinner. It's even delicious served cold, so serve up those leftovers proudly!


Olive oil
2 lbs. Yukon gold potatoes, sliced 1/8-inch thick
5 roma tomatoes, diced
½ cup black olives, diced
4 cloves garlic, minced
6 eggs
Salt and pepper, to taste


1. Fill a large skillet halfway with oil and heat to medium. Fry the potatoes until cooked but not browned and drain on paper towels.
2. Pour out the excess oil until about a tablespoon remains. Sautee the onion, tomatoes and olives for about five minutes. Add to separate plate to drain.
3. Beat eggs in a large bowl and season with salt and pepper. Add the onions, tomatoes and olives to the mixture. Add the potatoes. Wipe out the skillet.
4. Add one tablespoon of oil and reheat the pan to medium high. Pour in the egg mixture carefully, using the back of a spatula to spread it flat. Cook until the edges of the eggs begin set and the bottom is formed. Flip the tortilla over with a plate and slide it back into the pan. Cook until set.
5. Let cool about 10 minutes before slicing and serving.

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