~326 cal · 14g protein · 37g carbs · 14g fat (estimated, per serving)
🍽️
Thick golden potato tortilla with one wedge cut
🇪🇸 Madrid
Spain’s two eternal debates: onion or no onion, and how runny the center. Madrid’s bars cut it into cubes on toothpicks at noon and thick wedges at midnight. The flip — plate over pan, one clean rotation — separates cooks from believers.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
6 eggs
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1.5 lbs waxy potatoes, thin half-moons
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1 yellow onion, thinly sliced (Team Onion)
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1.5 cups (for the confit; it strains and keeps) olive oil
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generous fine salt
Instructions
1
Confit the potatoes and onion in the olive oil over gentle heat 20 minutes — tender, never browned. Drain well (save that gold oil for everything else this week).
2
Beat the eggs (or whisk the chickpea batter) with salt; fold in the warm potatoes and rest 10 minutes so they drink the egg.
3
Pour into a hot nonstick skillet with a spoon of the oil; cook over medium 4–5 minutes, edges tucked in.
4
The flip: plate over pan, breathe, rotate. Slide back and cook 2–4 minutes — less for a jammy heart, more for firm.
5
Rest 10 minutes and serve warm or room-temp, wedge or toothpick-cube, with bread and opinions.
Madrid bar tradition.
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🌏 While it simmers — know your destination
📍
Madrid. The capital that debates its tortilla runny or set.
🗺️
Spain. Rice fields, olive groves, and a coastline of seafood.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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