Skip to main content



Tortilla Española

Yup, still using up all those potatoes grown with the students...  Here is yet another fun potato recipe, shared with me by my mom, the Spanish teacher!

Tortilla Española

6 medium potatoes, diced
2 small onions, coarsely chopped
1/2 tsp. salt, plus 1/2 tsp.
2 Tbs. olive oil, plus 2 Tbs.
7 eggs
1/4 c. milk
In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.Clean the frying pan and return to stove.
Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help t…

Latest Posts

Chicken and Broccoli Casserole

Popped Amaranth

Cheesy Onion Rye Bread



Carrots and Radishes

Oreo Dessert

Christmas Sweet Roll - a New Design

High Altitude Bread

"Chex" Mix