Back to The Recipes Gwen Jorgensen's Spanish Tortilla de Patatas Protein-Packed Low Carb - shares 5/5 - 1 Ratings PRINT Prep Time 15 minutes Cook Time 20 minutes Serving Yield 2 servings This tortilla de patatas is a meal that gold medalist Gwen Jorgensen and her husband Pat grew to love while living in the Basque region of Spain in Vitoria-Gasteiz. They were lucky enough to learn how to cook it by a local chef and take great pride in doing their best to recreate this dish while at home. By: Gwen Jorgensen Ingredients 7 tablespoons extra virgin olive oil, divided 1 medium-size russet potato, peeled and diced into 1/4-inch cubes (about 1 cup) 1 medium-size yellow onion, diced 4 large Pete and Gerry’s Organic Eggs 1/4 teaspoon salt Directions Step 1 Bring a large pot of water to a boil with 4 tablespoons of the olive oil. Step 2 Add cubed potatoes to boiling water. Cook for 10 minutes, until tender when pierced with a fork, but still firm. Drain the cooked potatoes. Step 3 Meanwhile, heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat until shimmering, then add onions and cook for 10 minutes, or until very soft. Step 4 Whisk together the eggs and salt. Transfer the onions and potatoes back into the skillet, then pour the eggs over the ingredients, stirring gently to combine. Cook the eggs 3 to 5 minutes, until set. Cover with a lid to speed up the cooking process. The eggs will be a bit runny on top. Step 5 Test the tortilla with a rubber spatula to make sure it will slide from the skillet. Flip the tortilla by turning it onto a plate, re-oil the skillet, and slide the tortilla back into the skillet and cook the other side 1 to 3 more minutes. Flip the tortilla onto a clean dinner plate and serve warm or at room temperature. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x 1 2 3 4 5 Submit COMMENTS Submit * Required RESPONSES
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