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Torta Espanola - Potato and Onion Frittata


Torta Espanola - Potato and Onion Frittata

Torta Espanola - Potato and Onion Frittata

Marian Blazes

This potato and egg frittata came to South America from Spain, where it is often cut into small wedges and served as tapas. Torta espanola (also known in Latin America as torta de papas or tortilla espanola) can be a great one-dish supper, thanks to simple ingredients that are often on hand. Add whatever else you find in the fridge - ham, bacon, chorizo, mushrooms, red peppers, and cheese all are good choices.

Many recipes call for flipping the torta and returning it to the pan to cook the other side. You need a very good nonstick pan or lots of oil to do this successfully. I prefer the broiler method (see below).

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 4-6.


  • 3-4 medium potatoes
  • 1 large onion
  • 8 eggs
  • 1/3 cup cream or whole milk
  • 4 tablespoons vegetable oil or olive oil
  • Salt and pepper to taste
  • Chopped cilantro or parsley (optional)


  1. Peel potatoes and slice very thinly (about 1/4 inch) (or cut potatoes into 1/2 inch cubes if preferred). Place cut potatoes into a bowl and cover them with salted water. Slice the onion in thin slices.

  2. Place 2 tablespoons of oil in a heavy oven-proof 12-inch skillet that is at least 2 inches deep. Heat oil over medium heat. Add the sliced onion to the skillet and cook until the onions are soft, fragrant, and turning golden. Drain potatoes and pat them dry. Toss the potatoes with 2 more tablespoons of olive oil, and season with salt and pepper. Add the potatoes to the onions in the skillet. Cover and cook potatoes over low heat until potatoes are tender, stirring occasionally to keep them from sticking to the pan and burning.

  3. Preheat broiler. Whisk together the eggs, cream, and salt and pepper. Pour the milk/egg mixture over the potatoes and onions. Sprinkle chopped parsley over the eggs and potatoes. Cook mixture over low heat until the eggs seem mostly set, being careful not to burn them (about 5-8 minutes).

  4. If you are using a nonstick pan, you can carefully flip the frittata out of the pan and onto a plate at this point (turn plate upside down over the skillet, then turn skillet over so that the frittata falls onto the now right side up plate). Slide the frittata from the plate back into the pan so that the browned side is facing up, and cook over low heat for a few more minutes.

  5. If your skillet is not nonstick, you can finish cooking the eggs under the broiler. Preheat the broiler, then place skillet under the broiler until the top of the frittata is browned and slightly crispy.

  6. Cut the torta in wedges to serve.
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