Spanish Tortilla
A classic Spanish tortilla made with tender potatoes, sweet onions, and Eggland's Best eggs. Finished with a simple garlic aioli, this traditional Spanish dish is perfect for lunch, dinner, or tapas-style entertaining.
Ingredients
10 large Eggland's Best eggs
3 lbs Yukon Gold potatoes, peeled and thinly sliced
1 large yellow onion, thinly sliced
1 cup olive oil
1 ½ tsp kosher salt
½ tsp black pepper
For the Garlic Aioli:
1 cup mayonnaise
2 garlic cloves, finely grated
1 tbsp lemon juice
Pinch of kosher salt
Preparation
- Heat olive oil in a large nonstick skillet over medium-low heat.
- Add potatoes and onions and cook gently for 20–25 minutes until very tender but not browned.
- Drain the potatoes and onions, reserving 2 tablespoons of the cooking oil.
- In a large bowl, whisk together the eggs, salt, and pepper.
- Add the cooked potatoes and onions to the eggs and let sit for 5 minutes.
- Return the reserved oil to the skillet over medium heat.
- Pour the egg mixture into the skillet and cook for 5–6 minutes until mostly set around the edges.
- Place a large plate over the skillet and carefully flip the tortilla onto the plate.
- Slide the tortilla back into the skillet and cook for another 4–5 minutes until set but still tender in the center.
- Transfer to a serving platter and allow to rest for 10 minutes.
- For the aioli, combine mayonnaise, garlic, lemon juice, and salt in a small bowl.
- Slice the tortilla into wedges and serve with garlic aioli.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 wedge of tortilla |
|---|---|
| Calories | 320 |
| Fat | 23g |
| Saturated Fat | 4g |
| Cholesterol | 205mg |
| Sodium | 390mg |
| Carbohydrates | 17g |
| Dietary Fiber | 2g |
| Protein | 11g |
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