• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie

Savoring Italy logo

menu icon
go to homepage
  • Recipes
  • Italy
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Italy
    • Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Popular » vegetarian

    February 4, 2011 Breakfast

    Basque Potato Tortilla

    Jump to Recipe - Print Recipe

    Basque Potato Tortilla, or Tortilla española, happens to be one of Spain's most famous and national dishes that is loved by all! Made with ingredients you probably have at home: potatoes, eggs, and onions, and simply delicious!

    overhead image of basque potato tortilla

    I’m not a meat and potatoes kind of a girl. I am definitely an egg and potatoes kind of a girl. Especially when it is made with onions and garlic!

    Scrambled eggs are not eaten for breakfast very often over here. Occasionally I like to make a frittata. Frittatas are like a Tortilla.  My frittatas are usually made with potatoes, zucchini, and onions. A little grated cheese; whatever cheese I have in the fridge is fine. Another fantastic egg recipe is this salmon and spinach tart! Another great egg idea is this torta salata-mixed vegetable galette.

    This week’s French Fridays with Dorie was a simple Basque Potato Tortilla. I was looking forward to making it for dinner. I was curious to see how Dorie makes her tortilla. I loved this recipe. The rosemary and garlic was perfect with the potatoes. I added a little Gouda cheese on top that I had in my cheese drawer. I also added the cayenne that the recipe calls for and a few dashes of paprika on top.

    Basque Potato Tortilla-French Fridays with Dorie

    You may ask why a tortilla has eggs and potatoes? There are different meanings of a "tortilla". This is what I found doing a little research online: In Mexico, Central America, the Caribbean, the United States, and Canada, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (corn) or flour.

    A similar bread from South America is called arepa (though arepas are typically much thicker than tortillas). This form of bread predates the arrival of Europeans to America, and was called "tortilla" by the Spanish from its resemblance to the traditional Spanish round unleavened cakes and omelettes (originally made without potatoes, which are native to South America).

    overhead image of eggs and salad on white plate

    Here is why it is called a "tortilla" in Spain: The Spanish word tortilla denotes two different classes of foods, depending on where the term is encountered. Etymologically, it is derived from the word torta, meaning a plain round cake.

    In Spain and South America, a tortilla is any omelette, often a round, layered omelette (i.e., not folded over), most typically made with layers of eggs, very thinly sliced potatoes, such seasonings as the chef desires, and cooked in vegetable oil.

    It is usually served cold as an appetizer or bar snack. The terms Spanish tortilla, tortilla española or tortilla de patatas all refer to a common recipe in Spain, an omelette with stir-fried potatoes and chopped onion, often served as a staple food in Spanish bars and cafés. American versions of Spanish and South American tortilla are usually cooked in vegetable shortening, commonly with bell pepper and/or onion and/or chives; and typically served warm instead of cold.

    I don't know about you, but I am pretty happy eating any kind of tortilla!

    A mixed organic salad paired perfectly with the Tortilla. I made a delicious Classic French Salad Dressing to go with my organic mixed green salad.  A simple and flavorful dinner. I can’t wait to have another slice tomorrow for lunch!

    Dorie’s book is gorgeous. The French Fridays with Dorie group is not sharing recipes. If you don’t already have this book, you should check it out. You could see the rest of the group’s recipes here and join us if you like!

    overhead image of egg and potato dish in cast iron skillet

     

    Here is my Classic French Dressing recipe. It’s all made in a blender. It’s tangy and addictive.

    image of dressing in a glass jar
    Classic French Salad Dressing
    3 tablespoons pomegranate vinegar
    9 tablespoons extra virgin olive oil
    1 tablespoon Dijon mustard
    1 finely minced onion
    2 cloves garlic, smashed
    salt/pepper to taste

    Put all the ingredients in a blender. Give it a whirl to chop the onion and the garlic. Slowly drizzle the olive oil into the top of the blender and mix until blended. Pour the dressing into a jar with a lid and use on your favorite salad.

    Be sure to refrigerate. Keeps for at least one month.

    Thank you for stopping by today! I appreciate your support and adore your comments.

    Thank you so much for buzzing my Crostata alla Ricotta and Chocolate Chips to the Top 9 today on FOODBUZZ! It made my day!!

    I hope you are having a lovely week.

    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Basque Potato Tortilla

    Tortilla española, happens to be one of Spain's most famous and national dishes that is loved by all! Made with ingredients you probably have at home: potatoes, eggs, and onions. This is Spanish comfort food you’ll be making all year round!
    Prep Time10 mins
    Cook Time30 mins
    Course: Dinner
    Cuisine: Spanish
    Keyword: eggs, potatoes
    Servings: 6
    Author: Lora

    Ingredients

    • 3 1/2 Tablespoons extra virgin Olive Oil
    • 1 pound potatoes peeled and cut into 1/2 inch cubes
    • 1 onion coarse chopped
    • 2 cloves garlic finely minced
    • 1 sprig fresh rosemary (not the stem) chopped
    • 9 Eggs
    • 1 ⁄2 teaspoon Spanish paprika
    • Salt & Pepper to taste

    Instructions

    • n a large skillet (or cast iron skillet), add 2 tablespoons of the olive oil. When heated up, add the onions, garlic, and rosemary (if using). Saute’ until the onions are translucent.
    • Remove onions and garlic from pan and set aside in a large bowl.
    • Add the potatoes to the hot oil. Cook until the potatoes are golden and tender when pierced. Once potatoes are tender, add them to the onion mixture.
    • Turn oven onto the broil setting.
    • In a large bowl, beat the eggs with salt, pepper and paprika, then add to onion and potatoes mixture.
    • Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--clean pan helps to release the tortilla)
    • Return the skillet to medium high heat, then add the rest of the olive oil to the hot skillet, and once the oil is hot add the potato and egg mixture.
    • Immediately lower heat and cook until the eggs start to set (about 2 minutes). Let the eggs slowly cook without touching them.
    • Release the edges of the tortilla by using a heatproof spatula to run around the edges of the skillet.
    • Cover the skillet and slowly cook until the eggs set on top for about 8-10 minutes. There will be some liquid and jiggly egg portions on top.
    • Continue to cook, adjusting heat to prevent bottom of tortilla from burning, and run the spatula around edge and bottom of tortilla to prevent sticking, about 3 minutes longer.
    • The top may will still be a bit jiggly.
    • Place pan under the broiler and let cook until the top is set and the tortilla is a nice golden brown (1½ - 2 mins). Be sure to check at one minute, it could already be golden brown and ready. If not ready at one minute mark, broil another half minute to a minute until it sets.
    • Let cool, then serve.

    Notes

    Serving: Cut tortilla into wedges for a meal and serve with a side salad. Also could be cut into cubes for an hors d'oeuvre–sized snack.
    Leftovers: Even better at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Crostata alla Ricotta and Chocolate Chips
    Tres Leches Cupcakes »

    Reader Interactions

    Comments

    1. Joy (The Herbed Kitchen) says

      February 04, 2011 at 4:08 am

      Now I have a sneaking suspicion I'll be making a frittata in the morning. I still remember the first time I ate one at the first restaurant I worked in (well, the first restaurant that didn't have a counter) and my whole jaded outlook on eggs was transformed. Your frittata looks just as delectable!

      Reply
    2. Sara @ Saucy Dipper says

      February 04, 2011 at 4:18 am

      I made a Spanish tortilla not long ago. I was shocked at how heavy it was. But...sooooo good. Great comfort food.

      Reply
    3. Sandra says

      February 04, 2011 at 4:32 am

      That is just beautiful, and dressing sounds fantastic! Nicely done lady:)

      Reply
    4. Lisa {Authentic Suburban Gourmet } says

      February 04, 2011 at 4:47 am

      What a absolutely perfect frittata. The dressing you shared sounds divine with the addition of pomegranate vinegar! YUM!

      Reply
    5. Cookin' Canuck says

      February 04, 2011 at 4:51 am

      To me, this is the perfect dinner! Easy, wonderful textures, and full of flavor.

      Reply
    6. BakingWithoutaBox says

      February 04, 2011 at 5:04 am

      What a gorgeous dish! Love the skillet shot. Those are some amazing looking eggs. And beautiful styling!!

      Reply
    7. vtkitchen says

      February 04, 2011 at 5:18 am

      this looks really good. i don't eat eggs, but this might be possible with tofu. is it built on a base of tortilla? i can't quite understand why it's called tortilla.

      Reply
    8. Umm Mymoonah says

      February 04, 2011 at 7:38 am

      Potato tortilla with salad looks great, I'll plan this for my weekend may be. BTW I just love your blog title, I'll just go through your blog to check out all your fine recipes.

      Reply
    9. Shawn says

      February 04, 2011 at 10:36 am

      I know what I'm having for lunch today 🙂

      Reply
    10. Lizzy says

      February 04, 2011 at 11:29 am

      Gorgeous photos...mine stuck a little more, but still delicious! Your simple salad dressing sounds perfectly delightful...will try soon!

      Reply
    11. Mardi @eatlivetravelwrite says

      February 04, 2011 at 11:52 am

      I absolutely loved this dish too - not only was it tasty and simple but it brought back memories of a wonderful summer in the Basque country. SNAP! on nearly identical lead shots in our posts! Have a great weekend!

      Reply
    12. Michael Toa says

      February 04, 2011 at 11:52 am

      This looks so gorgeous and delicious. Egg and potatoes are so good together.

      Reply
    13. marla says

      February 04, 2011 at 12:46 pm

      This would be great for any meal of the day. Gotta get a cast iron skillet pronto!

      Reply
    14. Stephanie says

      February 04, 2011 at 12:53 pm

      I'm with yah! I love eggs and potatoes, too! And this looks extraordinary! I could definitely have this for dinner.

      And your version of French dressing looks awesome. Pomegranate vinegar? Cool!

      Reply
    15. Lindsay @Eat, Knit, Grow says

      February 04, 2011 at 1:02 pm

      Looks so good! Tortilla, yum my childhood is calling. You just made me want a Tortilla so bad!

      Reply
    16. Christine Wu says

      February 04, 2011 at 1:12 pm

      I'd chose eggs and potatoes over meat and potatoes any day. You make me hungry and it's only 5am here.....

      Reply
    17. Susan says

      February 04, 2011 at 1:18 pm

      Yum! A classic tortilla ... and thanks for the dressing recipe. We're always looking for new combos for the greens!

      Reply
    18. SaraOneTribeGourmet says

      February 04, 2011 at 1:39 pm

      Bella, I'm amazed at your talents! you are an awesome baker and an awesome cook too! I can only cook not bake! 🙂 lovely recipe! I'm also an egg & potato girl!

      Reply
    19. Angela@RecipesFromMyMom says

      February 04, 2011 at 1:43 pm

      That's how I love to have salad with frittatas or quiche - on the same plate so I can get a little bit of each and sop up some dressing. Your FFWD posts make me want to join the group.

      Reply
    20. The Mom Chef says

      February 04, 2011 at 2:01 pm

      Is it bad that I'm thinking I might make this as soon as I take Dudette to preschool so I don't have to share it? Wow, it looks good. I have the cookbook now. I love potatoes and eggs. Absolutely love them.

      Reply
    21. Lindsey @ Gingerbread Bagels says

      February 04, 2011 at 2:52 pm

      Mmm oh my word that looks soo good, your photos are gorgeous. This is one of my mama's favorite foods ever and she was so excited for me to make the tortilla but I'll just let her stare at your lovely photos. 😉

      I don't eat eggs ever but oh my word for some reason do I love tortillas! I wish I could eat yours right now.
      And I just love how you paired it with a salad and the dressing sounds amazing. I'm going to try that! 🙂

      Reply
    22. Anonymous says

      February 04, 2011 at 2:53 pm

      Wow this looks amazing! I definitely love eggs and potatoes too... cannot go wrong!

      Reply
    23. Claire Gallam says

      February 04, 2011 at 3:07 pm

      This looks so delicious! I'm a meat, eggs and potatoes kind of girl!

      Reply
    24. A Thought For Food says

      February 04, 2011 at 3:41 pm

      Give me that place and a glass of white wine and I'm a happy man. Love this post, Lora!

      Reply
    25. Candy Girl says

      February 04, 2011 at 3:54 pm

      Looks fantastic! Great photos!

      Reply
    26. MarmandeintheKitchen says

      February 04, 2011 at 4:04 pm

      Looks great, and such beautiful photos!

      Reply
    27. Georgia (The Comfort of Cooking) says

      February 04, 2011 at 4:36 pm

      Lora, this potato tortilla looks so flavorful and absolutely delicious. Thanks for the interesting bit of education on Spain's "tortilla", too - Very cool stuff! Have a great weekend!

      Reply
    28. briarrose says

      February 04, 2011 at 4:41 pm

      This looks so tempting. Lovely job.

      Pomegranate vinegar in the dressing...delightful.

      Reply
    29. Seattle Pastry Girl says

      February 04, 2011 at 5:37 pm

      Gorgeous photos. I had mine for breakfast, going to have leftovers tomorrow with salad and your dressing sounds delicious so I'll be trying that too.

      Reply
    30. Cher says

      February 04, 2011 at 5:43 pm

      Very nice & thank you for the background for those of us without the foresight to look it up on our own!

      Reply
    31. Flourchild says

      February 04, 2011 at 6:05 pm

      The dressing recipe looks so good! Love your tortilla!! This was a great recipe!

      Reply
    32. Annapet - The Daily Palette says

      February 04, 2011 at 6:52 pm

      This is how we do Philippine omelettes or tortas. I'm sure we got it from the Spaniards. Potatoes and eggs, with meat of seafood.

      I'll join you one Friday soon! I have the book and been reading it like a travel book, LOL.

      Thanks for sharing, Lora. I'm hungry again.

      Reply
    33. Fresh and Foodie says

      February 04, 2011 at 7:51 pm

      WOW! Um, that looks incredible. I need to get a cast iron pan! Have a great weekend!

      Reply
    34. Anonymous says

      February 04, 2011 at 7:55 pm

      Breakfast for dinner is the best! But of course, breakfast for dinner for breakfast is even better in this case. 🙂

      Reply
    35. Sara says

      February 04, 2011 at 9:27 pm

      Gorgeous! Love the look of your tortilla. 🙂

      Reply
    36. Mateja ^_^ says

      February 05, 2011 at 1:26 am

      It will be Sturady breakfast for us! But I'm using mushrooms instead of potatoes, hope it works! Thank you for sharing, your tortilla looks amazing 🙂

      Reply
    37. Reeni says

      February 05, 2011 at 2:32 am

      I'm an eggs and potato kind of girl too - this looks incredible! I would love this for dinner. Lucky me that I have the book or I might be sad right now. I've been eying this for some time - I'm inspired!

      Reply
    38. Robyn Q says

      February 05, 2011 at 5:26 am

      LOVE LOVE it! Our family makes Basque tortilla often - and is always a staple when we get together for work on the ranch or family outings. The history lesson makes me smile too! I married into a Basque family & live in one of the largest Basque communities in America. Home run here!

      Reply
    39. Anonymous says

      February 05, 2011 at 7:06 am

      The tortilla looks and sounds amazing, I may have to go into my Around my French Table and do that as a belated French Friday!
      Btw, I have my grandma's French dressing recipe, sorta similar, sorta not. We need to chat about it:)

      Reply
    40. Vibey @ Yumbo McGillicutty says

      February 05, 2011 at 11:02 am

      Tortilla con ensalada! One of my favourite meals. So simple, so perfect. And yours looks fantastic!

      Reply
    41. Becky says

      February 05, 2011 at 12:25 pm

      Your tortilla looks so good. i have made frittata before, but not a "tortilla " like yours.
      I might have to buy Dorie's Book. I enjoyed the history lesson, also. Thanks for sharing.

      Reply
    42. Sandra says

      February 05, 2011 at 2:22 pm

      Congrats on top 9!!!

      Reply
    43. Chef Dennis says

      February 05, 2011 at 3:03 pm

      hi Lora

      what a great job you did with Dorie's recipe! I do love that book, Dorie is a gem!
      Thanks for the explanation of why its called a Tortilla, but what ever you call it, just call it delicious!
      Have a great weekend my friend!
      Dennis

      Reply
    44. Kim - Liv Life says

      February 05, 2011 at 7:31 pm

      I could eat eggs and potatoes every day and never tire of it, and this dish would fit nicely into my rotation!! Congrats on a well deserved Top 9!!

      Reply
    45. scrambledhenfruit says

      February 05, 2011 at 8:47 pm

      Yum...perfect for any meal. I didn't get around to making it this week but it looks like a very versatile recipe- one that I'll definitely try soon. 🙂

      Reply
    46. Kate @ Diethood.com says

      February 06, 2011 at 7:18 pm

      I'm all about the eggs and potatoes! That's such a great combo... wish I had it for today's breakfast!

      Reply
    47. Angela says

      February 07, 2011 at 6:35 am

      Great photos. I made this for FFwD too and thought it was very good the next day. Hope you did too.

      Reply
    48. Carole says

      February 08, 2011 at 11:38 am

      I'll have to look for pomegranate vinegar; it sounds good.

      Reply
    49. Lana says

      February 09, 2011 at 9:50 am

      I am just now reading all the comments for FFwD:) I made it, I photographed it, we ate it, But I did not have time to write a post:(
      I made mine in the cast iron skillet, and it worked wonderfully - the potatoes and onions stuck a bit, but the whole tortilla slid effortlessly in the end.
      But, this was not one of my favorite Dorie's recipes. I think it would benefit from some additions. Next time:)
      Your photos are gorgeous, as usual, and I love the idea of using pomegranate vinegar in the dressing.

      Reply
    50. Sis. Boom. says

      February 10, 2011 at 10:15 pm

      Everyone went on about the platter I used which made me laugh 'cause I wanted to cut it for company right out of the pan like you but I got veto'd.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

    More about me →

    Popular

    • Best Risotto with Porcini Mushrooms (Mushroom Risotto)
    • Authentic Italian Cheesecake Recipe with Ricotta and Mascarpone
    • Best Cherry Tomato Confit Recipe
    • penna arrabiata overhead shot
      Easy Penne all' Arrabbiata (Spicy Tomato Sauce Recipe)

    Pasta

    • spaghetti algio e olio
      Easy Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • pasta amatriciana
      Easy Pasta Amatriciana (Roman Recipe)
    • cacio e pepe overhead with red wine on the side.
      Authentic & Easy Cacio e Pepe (4 ingredients)
    • traditional spaghetti alla carbonara
      Traditional Spaghetti alla Carbonara

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Photo Use Policy
    • Podcast
    • Press
    • Videos

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Savoring Italy