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!
Potato Tortilla
Ingredients
- 1 russet potato rinsed, peeled and sliced
- 1 Tbsp expeller pressed canola oil
- 1/4 tsp salt 1/8 + 1/8
- 1/4 tsp onion powder
- 3 eggs beaten
Instructions
- 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.
Video
Nutrition
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
bravo au roi de l’omelette, Gabe! la tortilla sent déjà bon d’ici! martine de France
HAHAHAH merci Martine, je le dirai au roi!!! 🙂
Testing it tonight 🙂
Thanks Catherine and Gabe !!!!!
Our pleasure Mathilde!! 🙂
I 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!
Hurray Elizabeth!!!!! 🙂
Great 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!
Oh my goodness Kristen, by all means please send it to me! I would love to add it to mine too! 🙂
yes, saw the video- love them all!
🙂
I did it ! I was nervous but with your excellent instructions it came out perfectly delicious!!
HURRAY 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!
This 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!
Haha 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!