By Martha Rose Shulman
Updated Oct. 11, 2023
- Total Time
- 8 minutes
- Prep Time
- 8 minutes
- Cook Time
- 8 minutes
- Rating
- 4(568)
- Notes
- Read community notes
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.
Featured in: Healthy Holiday Appetizers
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Ingredients
Yield:Serves 10 as a tapa
- 1pound boiling potatoes, peeled if desired and cut in small dice (½ to ¾ inch)
- 2tablespoons extra virgin olive oil
- 1medium yellow or red onion, finely chopped
- Salt
- freshly ground pepper to taste (about ¾ teaspoon)
- 6large eggs
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
107 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Steam the potatoes until tender, about eight minutes, and set aside.
Step
2
Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don’t break apart. Season generously with salt and pepper. Remove from the heat.
Step
3
Beat the eggs in a bowl, and add ½ teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
Step
4
Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
Step
5
Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d’oeuvres.
Tip
- Advance preparation: Tortilla española is usually served at room temperature, so you can make this hours before serving. You can even make it a day ahead and refrigerate it, but be sure to allow it to come to room temperature before serving.
Ratings
4
out of 5
568
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Cooking Notes
Susan Lopez
Made this and used the tablespoon of oil to roast the potatoes and onions instead of steaming-same amount of oil and better flavour. Just cut up and put into bowl then add oil and mix well.
Kelly
This is my new go to breakfast/brunch dish for company. So healthy and delicious. Excellent with a dab of garlic aioli on top and side of roasted peppers and salad.
jk
made this tonight for a quick weekday dinner -- added mushrooms (w/onions) and chopped bacon and some ground chili pepper flakes - overall worked really well and had good flavor (but you definitely need the salt and pepper, don't skimp!). Would do again.
Leskap19
really easy and a good basic recipe. definitely bland. Needs some cayenne pepper or smoked paprika mixed in the eggs.
Aileen
I've often eaten this in Spain where it is cooked with generous amounts of olive oil, adding lots of flavour, and the potato and mild, white onions are completely covered by the egg mixture. Yum! Red onions would look and taste quite wrong.I like to stir a hint of garlic into the onion and potato mix and a dash of milk to the eggs as with a quiche or they can be a bit leathery.Finally, I prefer it still slightly warm. If it cools too much it loses texture as well as some of the flavour.
Anaïs
This is excellent. I followed the recipe exactly, except for these two modifications: I used an entire large, sweet onion, and I used 8 eggs rather than 6. It turned out perfectly!
theresa_g
To give dish added zip, I added smoked paprika at the end. Delish!
DF
Made this on ski day morning prior to long drive on winding road - needed something filling but not heavy or greasy. Big hit with the whole family. Had russets we needed to use up in the pantry - they worked fine - suggest: don’t skip the 8-minute steam if using russets. Added red pepper flakes to eggs and served with avocado and cherry tomatoes. Perfect brekky before hitting the socially distanced slopes.
Brad
Easy prep…a bit bland, even after I used smoked black pepper, smoked paprika, a couple of cloves of garlic, and sprinkled the top with aged cheddar while under the broiler, so…GO TO TOWN on adding more flavor!
dan
Why does it say “8 minutes” for “Time”? Takes 3x that to follow all instructions.
Ginger
Super delish. I used 3 medium sized gold potatoes (don’t have a scale). Added two cloves of garlic as well as a handful of frozen spinach to the onion sauté. Used 7 eggs as was suggested by others. After the potato-egg mix was added back to the pan, covered the top with dollops of goat cheese and then paprika. Served with hot sauce.
Patricia Ciasullo
Was hoping for bagel notes but found receipts for an egg recipe instead… hmmmm
DF
Made this on ski day morning prior to long drive on winding road - needed something filling but not heavy or greasy. Big hit with the whole family. Had russets we needed to use up in the pantry - they worked fine - suggest: don’t skip the 8-minute steam if using russets. Added red pepper flakes to eggs and served with avocado and cherry tomatoes. Perfect brekky before hitting the socially distanced slopes.
CCScotty
Delicious - sauteed potatoes & steamed a little, added onions & followed.
IH
Cooking times in recipe work well if you fry the potatoes instead of steaming. 8 eggs was perfect, and use a 12" cast-iron skillet.
MJ
Perfectly bland enough for breakfast! Maldon salt & fresh ground white pepper, German Butter potatoes for richness, a grated garlic clove for subtle flavour into the potato/onion saute pan. My husband liked the tortilla much better than an omelette.
great quick lunch
Per others’ suggestions, I added a dash of smoked paprika at the end. I also caramelized the red onions for deeper flavor, and topped it with feta cheese before broiling. Turned out wonderful!
Margaret
Added some leftover bacon chopped up, and some red pepper flakes, and sprinkled with chopped chives before serving. Yummy and beautiful!
DNA
Slice potatoes rather than cube them so the tortilla stays more solid. Instead of using the oven, slide it onto a plate when it's set on the bottom and turn it back into the pan to cook the other side. It's like a real tortilla española but with less oil and mess.
Annie
I added some garlic and Parmesan cheese, and sprinkled a bit more Parmesan on the top before I put it under the broiler and it was excellent
Laura Brody
I love fritattas and decided to make this recipe since I subscribe to NYT Food. I've never not just poured the eggs into the vegetable saute in the pan, then put it in the preheated oven to cook. This recipe called for taking the veges out of the skillet, add to the egg mixture, put the egg mixture back into the pan and cook stove top with a finish in the broiler. I did all of that and got a slight burn on the bottom of the frittata and a somewhat dry frittata. I'm going to stick to my tried and
fn
Good...added some roasted red peppers.
Aileen
I've often eaten this in Spain where it is cooked with generous amounts of olive oil, adding lots of flavour, and the potato and mild, white onions are completely covered by the egg mixture. Yum! Red onions would look and taste quite wrong.I like to stir a hint of garlic into the onion and potato mix and a dash of milk to the eggs as with a quiche or they can be a bit leathery.Finally, I prefer it still slightly warm. If it cools too much it loses texture as well as some of the flavour.
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