For an appetizer, cut tortilla into Small squares and serve with toothpicks. For a main coarse, Cut as pie. Hot sauce tastes especially good on top.


  • 3 large eggs
  • 1 small onion, sliced
  • 3 medium potatoes, peeled and thinly sliced
  • 1/3 cup olive oil
  • 1/2 tsp. salt


1. In a medium bowl, beat the eggs and salt. Set aside. Heat the oil in an 8-inch, non-stick skillet until very hot. Place the potatoes and onions in the skillet. The oil should just cover the mixture. Reduce the heat; continue frying without letting potatoes brown. Stir frequently, cutting the potatoes. After about 10-15 minutes, when they are quite tender, remove potatoes and onions with a slotted spoon. Place in the bowl with egg mixture. Mix well. Pour remaining oil into a heat-proof container and set aside.

2. Place 1 tablespoon of oil back into skillet and heat on medium. Pour egg mixture into skillet. Let it set, but be careful that it doesn't brown too fast. Shake pan gently and frequently; lift edges of the forming mixture so the uncooked part can set. Run a spatula around edge of the mixture to shape it.

3. When almost all of the mixture is set, place a plate over skillet; hold firmly with the palm of your hand, and turn skillet upside down. Slide tortilla from the plate back into skillet, and cook the other side for several minutes. Run the spatula around the edge until golden brown. Place a clean plate over the tortilla and turn upside down. For beginners this size is easiest. It may take a few tries to perfect. Once you are comfortable with this version, add red or green peppers, peas, seafood or mushrooms in place of, or in addition to, potatoes or onions. You can also prepare a much larger one--experiment with ingredient amounts.

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Submitted 6/13/05.
Source: Best Recipes: Jan. '94
Submitted By: Linda Wilson
Spanish Tortilla