This is one of those classic Spanish “tapas” that I think makes a great back-to-school lunch box addition! It’s wonderful served cold or at room temperature and it stands on its own–no need for bread–just serve it as a wedge so your little one can bite right into it–he or she will LOVE it! I have kept it very simple here–just sautéed potato slices and eggs, seasoned with a little onion powder and salt and there you have it! It keeps well in the fridge so you can make it ahead on the week-end.
P.S. Watch my cooking class video on how to make my Potato Tortilla…it’s quite suspenseful!
- 1 russet potato, rinsed, peeled and sliced
- 1 Tbsp expeller pressed canola oil
- ¼ tsp salt (1/8 + ⅛)
- ¼ tsp onion powder
- 3 eggs, beaten
- Place a medium non-stick skillet (no more than 5") on high heat on the stove.
- When hot, add the oil, then place the potato slices in one layer, as best you can, add a pinch of salt (1/8 tsp), stir to coat with the oil and cook for 10 minutes, uncovered.
- Stir again to make sure all the potato slices become golden, cover with a lid, lower the heat and continue cooking for another 10-12 minutes, until the potatoes are tender but not completely cooked through.
- In a small bowl, whisk the eggs, remaining salt and onion powder with a fork, and pour over the potatoes.
- Continue to cook, uncovered for another 5 minutes until the eggs start to set around the edges (the very middle will still be a little runny--that's OK-although not too runny otherwise it will be a disaster when you turn it over!-see STEP 1 in photo below).
- Use a rubber spatula to lift the edges all around to make sure it is ready for the next step.
- Place a big plate upside down over the skillet (STEP 2 photo below), and turn it over (STEP 3 photo below) so that the tortilla is now on your plate.
- Slide the tortilla back onto the heated skillet so that the uncooked side is now down (STEP 4 photo below) and continue cooking for another 5 minutes.
- Turn off the stove, slide the tortilla onto a clean plate and slice.
STEP 1- EGGS SHOULD STILL BE A LITTLE RUNNY IN THE MIDDLE (NOT TOO MUCH OR YOU’LL HAVE A MESS WHEN YOU TURN IT OVER!)
STEP 2– PLACE THE PLATE ON TOP OF THE SKILLET
STEP 3: TURN OVER TORTILLA ONTO THE PLATE
STEP 4: SLIDE TORTILLA BACK ONTO SKILLET, UNCOOKED SIDE DOWN
martine says
March 23, 2016 at 7:06 ambravo au roi de l’omelette, Gabe! la tortilla sent déjà bon d’ici! martine de France
Catherine Katz says
March 23, 2016 at 7:37 amHAHAHAH merci Martine, je le dirai au roi!!! 🙂
Mathilde says
February 13, 2016 at 11:53 amTesting it tonight 🙂
Thanks Catherine and Gabe !!!!!
Catherine Katz says
February 15, 2016 at 10:53 amOur pleasure Mathilde!! 🙂
Elizabeth says
December 30, 2015 at 9:00 pmI did it! I thought I was going to make such a mess when I had to flip it, but to my surprise it came out perfect. Thank you, we loved it!
Catherine Katz says
December 31, 2015 at 9:11 amHurray Elizabeth!!!!! 🙂
Kristin says
December 16, 2015 at 6:31 pmGreat little recipe ☺
I made it for lunch today and my daughter said it was picture worthy (took a photo to add to her food album) and also delicious!
Catherine Katz says
December 17, 2015 at 8:34 amOh my goodness Kristen, by all means please send it to me! I would love to add it to mine too! 🙂
Greg says
December 7, 2015 at 7:42 pmyes, saw the video- love them all!
Catherine Katz says
December 7, 2015 at 10:07 pm🙂
Greg says
December 7, 2015 at 4:26 pmI did it ! I was nervous but with your excellent instructions it came out perfectly delicious!!
Catherine Katz says
December 7, 2015 at 6:58 pmHURRAY Greg!!! Hahaha, did you see my son making it on the video too? it’s a little nerve-wracking but it always ends up working!! Good job!
Cristine says
November 22, 2015 at 2:33 pmThis looks great. My husband loves anything with potatoes. I noticed the lid you used was vented on the sides, is this important? And who is the manufacturer of the lid, I really like it. BTW the video of you and Gabe cooking this together is so cute!
Catherine Katz says
November 22, 2015 at 3:17 pmHaha Cristine! I have to admit I just grabbed whatever lid I found and it doesn’t have to have the vents!! I’ll have to watch the video again to identify which one I used and then i’ll be able to tell you the brand Thank you for your wonderful comment!