• 3 T olive oil

  • 2 large baking potatoes

  • 2 eggs

  • ½ t salt

  • ¼ t pepper

Tortilla Espanola

This is nearly a perfect dish. If cooked properly, it is perfectly delicate and melts in your mouth. Great as a side dish or as a sandwich on some crusty bread -- warm or cold.


  1. peel and slice potatoes into thin slices (not too thin)
  2. heat 2 tablespoons of oil in a large frying pan, add potatoes
  3. fry on medium heat until the potatoes are cooked and golden brown, as you cook, break the potatoes up into smallish pieces -- ½ inch (1 cm)
  4. remove potatoes and put into a bowl
  5. in another bowl, beat two eggs slightly, then mix in hot potatoes, stirring quickly so it doesn't cook
  6. heat 1 tablespoon of olive oil in smaller frying pan (6 inches) on medium heat
  7. pour in eggs and potato mix and fry until egg starts to set (3-5 minutes, then flip (I use a pot lid to help) and cook another 1-2 minutes
  8. put on a plate and eat warm or cold






Angela Mahnke 2006111122432