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  1. Heat an 8-inch pan with oil over medium heat and layer potato slices around pan, seasoning lightly with salt and alternating with onions. Cook slowly until potatoes are tender (lift occasionally to prevent browning). They should not stick together. Remove the potatoes from pan, draining oil except for 2 tbsp.
  2. In a bowl, whisk eggs together and add potatoes to coat. Heat the reserved oil in same pan over medium-high heat and add potato mixture to pan, spreading it evenly. Lower heat to medium and when egg begins to brown remove pan from heat, top with a plate, invert and flip tortilla back into pan with browned side up. Cook for 2 minutes, then flip tortilla 2 or 3 more times until evenly cooked.
  3. Remove from pan and serve warm or at room temperature, traditionally at room temperature. Get creative with your tortilla – add a little roasted red pepper, salt cod, chorizo, shrimp or crab to dress it up a bit.

Makes 8 wedges.