Tortilla Española
Cook time
Total time
Serves: 4
  • 8 slices thick cut bacon, diced
  • 2 shallots, thinly sliced
  • 2-3 small potatoes, washed and thinly sliced
  • ¼ cup olive oil (plus more as needed)
  • salt and pepper, to taste
  • 8 eggs, beaten
  1. Dice your bacon into small pieces. Heat a teaspoon or two of olive oil in a large skillet over medium-high heat, and add in the diced bacon. Cook until the fat is rendered and the bacon is crispy, about 6-8 minutes. Remove the bacon from the skillet with a slotted spatula and place on a plate lined with paper towels. Set aside.
  2. Add the thinly sliced shallots to the skillet so that they cook in the bacon fat. Cook over medium heat for 8-10 minutes, until almost caramelized. When ready, remove from the pan and set aside on a separate plate (you can just add it to the plate with the bacon). Pour your ¼ cup of olive oil in your skillet, and add in your thinly sliced potatoes. Turn the heat up to high and cook the potatoes, in batches if needed, until golden and tender on each side. Be careful that they don't burn to the bottom.
  3. Reduce the heat to medium-low and arrange the potatoes in a single layer in the skillet. Add a bit more olive oil before doing so, if necessary, sot hat they don't stick to the bottom. Sprinkle the potatoes with a bit of salt and pepper, to taste. Arrange the shallots and bacon over the top, then whisk together the eggs and pour them over everything. Cook the eggs for 5 minutes or so, over medium heat, until the bottom is set. Lift the potatoes up around the edges and in the middle, so that the egg can get underneath and cook evenly.
  4. Place the skillet in the oven and bake for 5-8 minutes, until the top is mostly set. Remove from the oven and allow to sit for a few minutes, so that it sets completely and you can cut it without it falling apart. When ready, slice into big wedges and serve!
Recipe by The Crepes of Wrath at