Andalusian-Style Potato Tortilla

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A humble Spanish tapa made with golden potatoes and onions, cooked in olive oil until crisp at the edges—true to Andalusian kitchens. This Spanish-inspired vegetarian recipe, ready in about 55 minutes, pairs potatoes, onions, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs potatoes
• 2 medium onions
• 1/2 cup olive oil
• 4 eggs
• 1 tsp sea salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel and thinly slice 1.5 lbs potatoes into 1/8-inch rounds, then rinse under cold water to remove starch. Slice 2 medium onions into thin half-moons.
2. Step 2: Heat 1/2 cup olive oil in a 10-inch nonstick skillet over medium-low heat. Add potatoes and onions, spreading evenly. Cook for 25-30 minutes, turning occasionally with a spatula, until golden and tender—do not rush the browning.
3. Step 3: Whisk 4 large eggs with 1 tsp sea salt in a bowl until fully combined. Pour over the cooked potatoes in the skillet, distributing evenly.
4. Step 4: Cook over low heat for 8-10 minutes until edges set and center is softly set—do not stir. Flip the tortilla onto a plate: slide it onto a plate, then slide it back into the skillet, cooked-side down, for 3-4 minutes until golden.
5. Step 5: Slide onto a cutting board, slice into wedges, and serve warm or at room temperature.