Spanish Tortilla

I ate this everyday when I traveled through Madrid.  Now that I have a two-year-old, I have to make it at home instead of visiting Spain.  The good news is that she loves it, too.  Serve it with a side salad and it’s an elegant way to eat eggs for dinner.

Serves 4 to 6



1 to 2 tablespoons vegetable oil

2 medium Russet potatoes, peeled and sliced thinly (about 1/8 of an inch), preferably with a mandoline

7 eggs
2 tablespoons cream or half-and-half
Salt to taste


  1. Preheat oven to broil
  2. Heat oil in an oven-proof skillet over medium-high heat. Add potatoes and cook, flipping carefully as necessary, until golden brown
. Remove potatoes, pat with a paper towel to remove excess oil, and sprinkle with salt.
 Then return the potatoes back to the skillet in layers. No need for perfection here, unless that’s the way you roll.
  3. In a small bowl, beat eggs and cream, then add a sprinkle of salt. Add the egg mixture to the pan, covering the potatoes as if making an omelet.
 Cook on low heat until the sides and edges start to firm up.
  4. Place the pan under the broiler briefly until the top is firm and golden brown.
 Use a knife to loosen the edges and then carefully flip the tortilla onto a plate. If it doesn’t slide out easily, you haven’t cooked it long enough.

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