Traditionally this was taken along to the fields and eaten at lunch by the farm workers. Today the tortilla can be found in fancy restaurants and country roadhouses. This one is common in Andalusia.


  • 3 lbs. onions
  • 8 Tbs. olive oil
  • 6 eggs
  • Salt and freshly ground pepper


Finely chop the onions. Alternately, these can be chopped in the food processor by pulsing several times. In a skillet, heat 6 Tbs. olive oil, add the onions, and stir to combine. Cover and saute 15 minutes over medium heat. Do not stir. Remove the cover, stir, and reduce the heat to low. Cover and continue to cook until the onions are very soft and golden, stirring ocvasionally. This will take 1 1/4 hours total, until the onions begin to almost melt. Remove from the heat and cool 10 mnutes.
Beat the eggs with salt and pepper and add the onions. Let stand 15 minutes. In a 10-inch non-stick skillet, heat the 2 remaining Tbs. of oil until it just begins to smoke, 2 minutes. Pour the eggs into the pan and cook over moderate heat, using a spatula to loosen the edges, 10 to 15 minutes. When the tortilla is almost firm, put a plate over the top of the skillet. Invert the plate and skillet. Slide the tortilla back into the skillet, browned side up. Cook briefly until done. It should be slightly juicy inside.
Cut into wedges and serve hot or at room temperature.

Serves 6 This can be prepared 1 day in advance. Bring to room temperature before serving. Its worth the work!!

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Submitted 6/13/05.
Source: Herves recipeaditionally
Submitted By: Eileen Werth
Tortilla DE Cebollas A La Andaluza- Carmelized Onion Omelet from Andalusia