Think tortillas are just round, flat bread used for burritos at Mexican restaurants? In Spain, “tortilla” refers to a quiche-like dish that is both delicious and filling. It’s also easy to find the inexpensive ingredients at a local farmer’s market and it’s not difficult to make!


6 Russet potatoes (peeled and diced)
6 Eggs
1 Onion (diced)
2 cups Olive oil

Yep, that’s all!

1. Peel and cut the potatoes into small one-inch chunks.
2. Dice the onion.
3. Heat up the oil is a large saucepan. Toss in the onion.
4. Add the potatoes.
5. Let these simmer until the potato is soft, turning it so nothing burns. Then turn off the burner.
6. Crack some eggs and mix them up. Add this to the saucepan. Add salt and pepper.
7. Let the mixture sit for some time (maybe 10 minutes) so the eggs soak in a bit before you heat it up again.
8. On medium heat, let the eggs solidify like you’re making an omelet.
9. Get a plate ready to flip the tortilla. When the bottom has solidified, it’s time to make the flip.
10. When the sides are golden brown and the liquid has become solid, it’s done!

For some additional and different flavor, consider adding rosemary to the mixture along with the eggs.

Serve Spanish style: cut it up into squares, pass out forks, and allow yourself and your guests to dig in!

Photo pending