Spanish Tortilla, a tapas dish made with eggs and potatoes, is tasty whether served hot, cold or at room temperature. (Photo by Erin Kunkel)

Spanish Tortilla, the frittata-like dish that’s rich in starchy sliced potatoes adrift in beaten eggs, is a beloved tapa dish in Spain. Cut into wedges, it’s scrumptious served cold, warm or room temperature. Add sautéed diced red bell pepper if you like; diced ham is another tasty addition. Garlic lovers may opt to top each wedge with a drizzle of aioli.

It can be transformed into a passed appetizer by cutting it into bite-sized portions using a small round cookie cutter.

This version is sourced from a new cookbook, “Cook to Thrive” by Natalie Coughlin (Clarkson Potter, $25). Coughlin is a world-class swimmer with 12 Olympic gold medals and twenty World Championship medals.

Spanish Tortilla

Yield: 6 to 8 servings


3/4 cup olive oil

1 pound Yukon Gold potatoes, peeled, quartered and thinly sliced

1 large onion, thinly sliced (about 2 cups)

Salt and freshly ground black pepper

8 large eggs

Garnish: smoked paprika


1. Preheat oven to 300 degrees.

2. Heat a large cast-iron skillet over medium-low heat. Add oil, potatoes, onion, 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring frequently, until onion is soft but not browned and the potatoes are cooked through, 15 to 20 minutes. Set a colander in a bowl; transfer mixture to colander and let it drain, reserving the oil in the bowl.

3. In large bowl, vigorously beat eggs with 3/4 teaspoon salt. Fold in drained potato mixture.

4. Wipe out skillet and remove any stuck-on bits. Set skillet over medium heat. Add 1 tablespoon of reserved oil and spread egg-potato mixture in skillet in an even layer. Cook, undisturbed, for 1 minute, then transfer skillet to oven. Bake until eggs are barely set and jiggle slightly when you shake the skillet, 15 to 20 minutes. Let cool for 5 minutes before transferring to platter. Cut into wedges and sprinkle lightly with smoked paprika.

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