We’re all about versatile recipes. This Spanish dish is great because it can be served either hot or cold. Slice up some bread and it works as a great filling for a sandwich. Though traditionally breakfast fare, we can picture this being a great lunch or even paired with meat for a main course. The eggs and potatoes make this a hearty dish that will give your little rugrats the energy they need to tackle all of the day’s adventures.


7 large eggs
4 medium potatoes (~1 lb)
1 small spanish onion
3 tbsp olive oil
2 tsp kosher salt
freshly ground black pepper

1. Wash and peel potatoes. Slice them into 1/8 inch medallions.

2. Peel the onion. Slice into thin medallions.

3. Layer the potatoes in a microwave or stovetop steamer and steam until slightly firm, about 4 minutes on high.

4. Add 2 tbsp of olive oil to a skillet or saute pan on medium heat. Add the onions and saute until soft and fragrant. Add the potatoes and cook for another 5 minutes until al dente.

5. In a separate bowl, vigorously whisk the eggs together with the salt and pepper until foamy. Pour the egg mixture onto the onions and potatoes. The egg mixture should just cover them. Cook on medium until the bottom is firm and begins to pull away from the sides.

6. Now you have two options for finishing the tortilla:

Finish on stove-top: Agitate the pan to be sure that the bottom is not stuck. Cover the pan with a plate. Flip the pan upside down so the tortilla winds up on the plate with the cooked side facing up. Return the pan to the stove-top and add the remaining 1 tsp olive oil. Using the spatula, slide the tortilla off the plate and back onto the pan. Continue cooking until the tortilla is set throughout.

Finish in oven: Once the bottom is set and the edges begin to pull away from the pan, move pan into a 350 degree oven. Bake at 350 degrees until the top is set. For a more browned top, broil on low until set.

Serves 8-10

Recipe courtesy of E. McDonnell, The Skinny Gourmet

photo courtesy of vayamadrid