Weight & Wellness

Spanish Tortilla




The traditional method for making a Spanish tortilla calls for simmering sliced potatoes and onions in a copious amount of extra virgin olive oil, then draining the oil before mixing the vegetables with eggs.  I have made it that way and it is very good, but it is a waste of olive oil.  I prefer this method, it is a little thriftier  and just as tasty.




5 medium Idaho potatoes - quartered and thinly sliced

1 yellow onion - quartered and thinly sliced

2 scallions - sliced

2 bay leaves

 about 1/4 c. extra virgin olive oil, more if needed

a little butter, if you like for added flavor

6 extra large or 8 large eggs

(3 or 4 slices Applegate Farms ham or other nitrite free ham)

a few shakes of hot sauce

 salt and black pepper to taste


Heat 12 inch cast iron pan.

Place olive oil in bowl and add potatoes and onion to bowl as they are sliced, stirring to coat with the oil.

When pan is hot, add butter if using, a little oil, the bay leaves and the potatoes and onions (pan will be full).  Sprinkle with some salt and pepper, stir, cover and cook over low heat, stirring occasionally until potatoes are tender, about 1/2 hour.

Meanwhile, in the bowl used for the potatoes, beat the eggs with the hot sauce, if using, and a little black pepper.  Set aside.

When the potatoes are tender, remove from heat and let cool.  When cool, remove bay leaves and add potato mixture to eggs.

Reheat pan, add a little more oil and butter, then saute the scallions and ham, until browned in spots.

Add egg/potato mixture to pan, cook over medium low heat until eggs are set on the bottom, lifting every now then to let uncooked egg flow to the bottom of the pan.  When eggs are set on the bottom, place pan under broiler and broiler, on low, and broil until tortilla is set -  5 to 6 minutes.

Then turn broiler to high and let brown - about 3 minutes.

Let sit at least 8 minutes before serving.



Good for breakfast, lunch, dinner, or appetizer.