Spanish Tortilla

Published October 10, 2007. Web Exclusive.

Makes one 10-inch tortilla, serves 6 to 8

We like to use russet potatoes here for their earthy flavor; however, Yukon Gold potatoes can be substituted. Using a 10-inch nonstick skillet here is important; do not use a smaller or larger skillet, because the cooking times will not apply. For a deeply golden brown crust that is traditional in southern parts of Spain, see the “Spanish Tortilla with a Golden Crust” variation. The tortilla can be served warm or at room temperature. Serve with Garlic Mayonnaise or Romesco Sauce (see related recipes). This recipe was published in our cookbook The Best International Recipe.


In My Favorites
Please Wait…
Remove Favorite
Add to custom collection