Potato Tortilla with Chives

Preparation info

  • Makes about


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This isn’t the flat, pancakelike Mexican bread, but the potato omelet that is virtually the national dish of Spain. Cut into bite-size squares; it’s a great party nibble.

Our version contains just enough egg to bind the potato and onion mixture. Wiping the potatoes dry and layering them as we do keeps the starch in the potatoes. The finished omelet then holds together neatly.


  • 2 tablespoons olive oil
  • 2 pounds russet (baking) potatoes, peeled, wiped clean with a damp towel (do not rinse), and sliced thin (about 4 cups)
  • ¼ cup minced onion
  • Salt and Freshly ground black pepper
  • 2 large eggs, beaten
  • ½ cup lowfat or nonfat yogurt
  • ½ bunch chives, cut into 2-inch lengths, or 2 scallion tops, thinly sliced


    1. Heat a 10- to 12-inch nonstick skillet over medium heat until hot enough to evaporate a drop of water upon contact. Add 1 tablespoon of the olive oil and tilt the pan to coat evenly.
    2. Spread about a third of the potato slices on the bottom of the pan; sprinkle half of the onion and salt and pepper to taste over the potatoes. Top with another layer of potato slices and sprinkle with the remaining onion and salt and pepper to taste. Spread with the remaining potato slices. Drizzle with the remaining tablespoon of olive oil. Press down firmly on the potatoes with the back of a large spatula.
    3. Cover the pan and cook over medium-low heat until the potatoes are tender when pierced with the tip of a knife, 20 to 25 minutes. As the potatoes cook, press down firmly on the potato slices every 5 minutes or so.
    4. Whisk the eggs until blended. Drizzle over the top of the potatoes, avoiding the outside edges as much as possible. Cover and cook until the eggs have set, 5 to 8 minutes. Remove from the heat and let the tortilla stand, covered, for 5 minutes.
    5. Loosen the edges of the tortilla from the skillet with a spatula. Place a round platter on top of the skillet and carefully invert the tortilla. The bottom should be crisp and browned. Cool at least 10 minutes.
    6. Cut the tortilla into strips about inches wide. Then cut across, forming -inch squares. Serve warm or at room temperature, topping each square with about ½ teaspoon of yogurt and 2 pieces of chive.