Tortilla Espanola


2 Russet potatoes, peeled, ½ inch diced

½ cup onion, 1/4 inch dice

¾ cup olive oil

6 eggs (whisked)

Salt and pepper to taste

Pinch of Paprika


Place potatoes in an 8-inch nonstick sauté pan and cover with olive oil about ¾ of the way.  Cook over medium heat just until the potatoes are tender but not browned, add the onions and cook a little longer until soft.  If the potatoes begin to brown, reduce the heat to medium low and continue cooking until tender.  Drain the onions and potatoes over a colander, reserving the oil.  Place the hot onions and potatoes in the bowl with the eggs and mix well to warm the eggs; season with salt, pepper and a pinch of paprika; place the same nonstick pan back onto medium heat and add about 2 tablespoons of the olive oil you previously drained.  When hot, add the egg mixture; cook until about ½ of the way through and golden, place in a 350°F oven until just cooked-through; flip over to serve. (I made this recipe on the stove but it’s easier to cook-through in the oven) Serve with the aioli below!


Spiced Aioli

1 cup mayonnaise

½ teaspoon smoked paprika

Pinch of cayenne

¼ teaspoon cumin