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Potato and Eggplant Tortilla Española

4 Servings

30 minutes

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In Spain, a tortilla is a thick, hearty, frittata-like omelet, usually made with potatoes and onion. We make it even more substantial with the addition of eggplant and garlic. Chinese and Japanese eggplants—the varieties called for in this recipe—have thinner skins and fewer seeds than large globe eggplants. If you can't find either, you can substitute Italian or globe, but remove the peel before cutting it into cubes. Aioli is a great accompaniment to any type of tortilla.




Don't use a conventional skillet; nonstick is essential for the tortilla to slide easily out of the pan. Also, the skillet must be oven-safe, as the tortilla finishes cooking in a 350°F oven.

30 minutes


  • 8

    large eggs

  • Kosher salt and ground black pepper


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Tom W.
October 14, 2022
Have made this traditionally with only potato and onion. Adding the eggplant stepped it up a notch. Will definitely make it again.
Diana L.

I made this for breakfast. I did not add eggplants (I LOVE eggplant but my family does not). It was easy to make and tasty. You can add anything you want into this recipe. Next time, I will cook bacon then add it as garnish or with eggs.

Mary B.

Love this recipe–it's now a family staple and I make it at least weekly. Great as is, but even better: add 1 T sherry vinegar to raw egg mixture. Also, I've experimented with reducing raw potatoes and substituting a handful or two of potato chips (classic style, soak at least 5 minutes in raw eggs), and those modifications are *glorious*

Kevin F.

The ingredients list includes "5 tablespoons extra-virgin olive oil, divided", and then step 2 uses 4 tablespoons. The remaining tablespoon is not included in any step.

Roni H.

This is absolutely delicious! Thank you MS! I substituted so many ingredients (leeks for onions, broccoli for eggplant, no peeling of the potatoes, added goat cheese), and this was still incredibly scrumptious at any temp/cold.