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Tortilla Espanola

November 11, 2010

This omelette was always on my breakfast order in Madrid and Barcelona upon arrival.  I probably have eaten this omelette in more restaurants than I can remember but the Hotel Plaza in Madrid was at the top of the list.  It is easy to make and a wonderful dinner as well.  Being that we had worked all night flying from New York to Madrid or Barcelona, exhaustion would be setting in “big time” by the time we arrived downtown at the hotel and starving as well.  So a robust breakfast was always the first thing on our minds.  My Spanish was not that good so ordering a “Tortilla Espanola” came out of my mouth as “Tortillera Espanola” many mornings and the entire staff and guests in the restaurant enjoyed my verbal mistake.  I still laugh about that every time I make this Spanish specialty.

 Tortilla Espanola


  • 4-10 T. Olive Oil
  • 4 Medium Potatoes
  • 1 Onion (sliced or chopped)
  • 5 Large Eggs
  • Salt
  • Freshly Ground Pepper
  • 1 Clove Garlic


  1. Heat the oil in a sloping frying pan
  2. Add the onion and garlic and saute until tender
  3. Simultaneously cook the potatoes in a microwave until tender for about 6-8 minutes in 3 T. Olive Oil and 3 T. Water (if no microwave, saute in separate pan with a little olive oil and water until tender on low)
  4. In a large bowl beat the eggs, add salt and pepper
  5. Add the potatoes and onions
  6. Add a little more oil to the pan and add the entire egg mixture
  7. Cook for 4-15 minutes on the first side (this will depend on the size of the frying pan)

(Serves 4; or 6-8 as Tapa)

Adapted from

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