Spanish Tortilla with Olives


  • 1/3 cup olive oil
  • 1 cup Russet potatoes, peeled, quartered lengthwise and sliced thin
  • 1 1/2 cups onions, chopped
  • 3/4 cup salt
  • 3 eggs
  • 3/4 cup California Black Ripe Olives, sliced


Heat oil in a large sauté pan over medium-high. Carefully add potatoes and onions and cook for 15-20 minutes until tender, stirring occasionally. Season with salt and remove from heat. In a large mixing bowl, combine olives and eggs and beat together until eggs are slightly foamy. Using a slotted spoon, transfer potatoes and onions into egg mixture, reserving remaining cooking oil. Heat 2 teaspoons of reserved oil in a non-stick 8-inch sauté pan over medium-high. Pour egg mixture into the pan, patting into one even layer, and cook for about 3-4 minutes until bottom is lightly browned. Run a spatula along the sides of the tortilla to make sure that it is not sticking. Place a large flat plate over the top of the pan, then flip the pan and the plate over to invert the tortilla onto the plate (the cooked side will now be facing up). Add one more teaspoon of oil into the pan, then slide the tortilla on top, patting it into shape. Cook for 3-4 minutes over medium heat, then slide out of pan onto a clean plate. Allow tortilla to cool slightly, then cut into 6 even wedges.

Serving suggestion: Serve with a dollop of herbed mayonnaise.