Andalusian-Style Potato Tortilla
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 ready in about 55 minutes pairs potatoes, medium 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Slide onto a cutting board, slice into wedges, and serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Andalusian-Style Potato Tortilla take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Andalusian-Style Potato Tortilla?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes from drying out.
Can I substitute ingredients in Andalusian-Style Potato Tortilla?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Andalusian-Style Potato Tortilla for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Andalusian-Style Potato Tortilla?
Spanish vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
