Tortilla Espanola Recipe


  • 1 lb Yukon gold potatoes
  • 1/4 cup Metropolitan Market Extra Virgin Olive Oil
  • 1/2 medium white onion, chopped
  • 2 tsp kosher salt, divided
  • 5 Metropolitan Market Organic Eggs
  • 1 tsp pepper
  • 1/4 cup aioli (from our Fish Market)


  1. Clean potatoes and cut in half lengthwise. Slice halves into 1/4-inch thick slices. If you are not cooking the potatoes right away, cover with water; drain and pat dry before using.
  2. In a large nonstick pan, heat 2 Tbsp olive oil and cook onion until translucent. Transfer onion to a bowl. Add 2-3 Tbsp olive oil to the same pan and cook potatoes in batches until soft but not breaking, adding more oil before each batch. Season liberally with 1 tsp salt and set aside to cool.
  3. In a bowl, mix eggs, 1 tsp salt, and pepper. Add cooled potatoes and onion, and mix until thoroughly combined. Let mixture rest for 5 min.
  4. Heat an 8-inch nonstick sauté pan over medium-high heat. Add 3 Tbsp olive oil. Add egg mixture and lower heat to medium. As the tortilla cooks, gently tilt the pan and press around the edges with a spatula, allowing excess moisture to move toward the sides of the pan. When the bottom is jiggly and the edges are set, remove from heat.
  5. Place a large plate on top of the pan. Lay your hand on the plate and carefully flip the pan over to invert the tortilla onto the plate. Gently slide the tortilla back into the pan with the uncooked side on the bottom. Cook until set and slightly golden.
  6. Let the tortilla cool and serve at room temperature with aioli.
  7. Cook’s Tip:
  8. If you prefer to skip the flipping, you can cook the tortilla until it is halfway set and finish it in a 375° F oven for 10-15 minutes or until fully cooked and golden. Be sure your pan is oven-safe.


Amount Per Serving (based on 6 servings)
Calories: 260
Total Fat: 20 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 155 mg
Sodium: 720 mg
Carbohydrates: 16 g
Fiber: 2 g
Total Sugar: 1 g
Added Sugars: 0 g
Protein: 7 g
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