The Potato

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WIC Recipe Spanish Potato Tortilla

Spanish Potato Tortilla

A Spanish classic, tender slices of yellow potatoes seasoned with sweet onions and olive oil, baked with fluffy eggs and sliced.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Appetizer, Breakfast, Brunch, Main Dish, Mains & Sides, Side Dish
Cuisine: American, Spanish
Keyword: breakfast, potatoes, vegetarian
Servings: 6
Calories: 290kcal


  • stovetop


  • 3 medium yellow potatoes
  • 1 sweet or yellow onion
  • 1/2 cup 120 ml olive oil
  • 6 each large eggs lightly beaten
  • 1 tsp ~1g Sea Salt


  • Slice the potatoes and onions (1/8th inch thick).
  • Heat the olive oil in a large nonstick skillet. Add the sliced onions, and cook for 3-5 minutes or until they are translucent.
  • Add sliced potatoes, cook for another 10-15 minutes.
  • Add 6 eggs to a large bowl.
  • Remove and strain the potatoes and onion from the oil and place in the bowl with the eggs, stir, and season with salt.
  • Cover and let the rest for 15 minutes.
  • Warm-up a medium-sized non-stick pan with olive oil.
  • Cook the mixture for 1 minute on high heat, and 2-3 minutes on low heat until the edges are cooked.
  • Use a plate that’s larger than the pan to flip the mixture with the pan onto the plate.
  • Add the flipped potato tortilla back into the pan and cook it for 1 minute on high heat, and 2-3 minutes on low heat.
  • Take off the pan, and let the tortilla sit for 5 minutes to fully set.


Calories: 290kcal | Carbohydrates: 14g | Protein: 7g | Fat: 23g | Cholesterol: 185mg | Sodium: 460mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin C: 10mg
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