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Deborah Madison _Vegetarian Cooking for Everyone_


6 servings



MacGourmet downloadSpanish Potato and Onion Frittata (Tortilla Español). To import, drag image to your MacGourmet recipe box.

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Spanish Potato and Onion Frittata (Tortilla Español)


  • 2 lbs potatoes, thinly sliced
  • 6 eggs, beaten
  • 1 large onion, chopped
  • ½ cup parmesan cheese, grated
  • tsp salt
  • tsp pepper
  • 3 tbsp olive oil
  • 2 tbsp butter


Microwave the potatoes for 5 minutes to get them started cooking. Place butter and oil in a large, wide skillet and heat over medium heat before adding potato slices. Turn the potatoes every few minutes as they brown. This process takes about 20 minutes.

Meanwhile, beat the eggs and cheese and herbs together.

Remove the potatoes from the pan and saute the onions in the oil that remains. Add the potatoes back to the pan and mix with the onions. Add the egg mixture to the pan. Cook the frittata on low heat until it is golden on the bottom, about 10 minutes. Put a plate over the skillet and invert the frittata onto the plate. Then slide it back into the skillet to continue cooking on the other side. I like my eggs done so I left it for ten minutes more. Cut into wedges and serve.


eggs potatoes olive oil butter cheese onions