Spanish Potato Tortilla

The Spanish potato tortilla (not to confuse with Mexican tortillas!) is a sort of Spanish omelet. Relatively easy to cook ... and always tasty and satisfying. :-)


  • 6 eggs
  • 6 medium sized potatoes
  • 1/2 a green pepper
  • 1 Spanish onion
  • extra virgin olive oil
  • salt and pepper to taste
  • oregano

Wash, peel and cut the potatoes in small cubes. Wash and cut the green pepper in small pieces. Cut the Spanish onion in small wedges. Fry the potatoes in extra virgin olive oil at medium heat. Put aside. Fry the onion in extra virgin olive oil, add the green pepper. Put aside. Beat the 6 eggs, add the potatoes, the onion and the green pepper. Add salt and pepper to taste, as well as a touch of oregano. Using a small pan, warm it to low-medium heat with a tablespoon of olive oil. Then, pour the mix on the pan and cover it. When one side is cooked, turn the tortilla to cook the other side.

And you're now ready to eat!

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Why is olive oil so good and yet so healthy at the same time?

We're used to having to choose between the two. For example, when we're presented with food that tastes like cardboard but we're told is full of organic, unsweetened fiber. ;-)

Well, olive oil is mostly composed of mono unsaturated fatty acids. These acids can help lower the risk of heart disease by lowering cholesterol levels. They can also help normalize blood clotting and be beneficial to blood sugar control (re: diabetes). Olive oil is rich as well in antioxidants and in vitamin E, which are believed to play a role in cancer prevention.

So, enjoy olive oil in its many uses, mainly culinary ... and remember that the secret is to add olive oil to other quality ingredients (e.g. tomatoes, feta, arugula, bocconcini, etc) to end up with absolutely delicious and healthy food!