This potato torta is the perfect brunch food. A delicious savory potato and egg pie topped with my favorite herby green sauce. Based on the traditional Spanish torta, one bite and you’ll know why this is a beloved dish in Spain!

There is something about the caramelized onions and the starchiness of the potatoes that makes a potato torta absolutely divine. Plus, I get a thrill out of flipping the whole pie; it certainly adds a little fun to the kitchen. I love to serve this with homemade green herb sauce; it is the perfect complement for this potato torta.

Plan Ahead Kind of Food

Making a potato torta does take a little time. It is in the camp of making a breakfast quiche, but I do think it is actually less time-consuming than a quiche. There are ways to make this delicious and wonderful torta go a lot quicker. I like to prep the onions, potatoes, and egg mixture the night before. Then I just leave it in the bowl to chill overnight. At breakfast time, all I need to do is pour the mixture into the pan to cook, flip it, and breakfast is ready!

Cooking Equipment

First things first. You will need to flip this torta to cook it on the top side, which does add a level of challenge to this recipe. Some people are able to flip the torta in one pan, but at about 8″ in diameter, I find it easier to just flip the whole thing over into another pan. Additionally, you need a really good nonstick pan for this. If the torta is sticking to the bottom of the pan, it is really difficult to flip. I love using two cast-iron skillets to make potato torta. Cast-iron skillets are the best nonstick pans out there, in my opinion, plus one of the most affordable pans you can buy. If you don’t already have one (or two), I strongly encourage giving cast iron a try.

What’s So Great About Cast Iron

Cast-iron pans get “seasoned” with use. Seasoned in this sense basically means the pan has a nonstick finish due to built up oiling. How to season a cast-iron pan? You put a little olive oil in it, use it to cook, then rinse it off with water, dry it, and then add a little more olive oil to coat the pan. Over time, the pan builds up a natural nonstick finish that is not toxic like Teflon. As an added bonus, a seasoned pan actually works so much better than nonstick pans because the finish will never wear off. In the past, we would wear out a nonstick pan every year or two at most with heavy use. It was becoming an annoying investment to buy new pans so regularly. Not anymore, we are hooked on cast iron.

Also, it is so incredibly quick and easy to clean a cast-iron pan. Hardly any scrubbing. I literally just rinse it with water after use, dry it with a towel, and voila! If something gets extra burnt on, we do have a copper scrubber, but trust me, it takes way less elbow grease. Nothing like scrubbing a regular stainless steel fry pan with burnt-on crud.

Plus, cast-iron pans are actually really affordable; you don’t need anything fancy. This is my favorite 13.25″ cast-iron skillet from Lodge. I love the deep sides; I can even make things like shepherd’s pie and toss it straight into the oven to finish. It is my most-used, most-loved pan; we use it every single day. It actually just lives on our stove. The 8″ skillet is our small-size cast-iron pan. It is great for sautéing onions or frying up a single egg. These two skillets are the only fry pans we use to feed our family of four; that’s all you need. Plus, you can pick up this little pan for under $20! These are the two pans I use for making potato torta.

The key to taking care of cast-iron pans is to keep them dry. Water will create rust. You can clean the rust off but it’s a pain. As long as you do not put it in the dishwasher and thoroughly dry the pan off after every cleaning, you are good to go and rust should not be a problem. I find cast-iron way quicker and easier for cleaning and maintenance than stainless steel pans.

Super Spatula

My absolute favorite spatula is the OXO Outdoor Silicone Camp Griddle Turner. It may be for camping, but it is the perfect companion for a cast-iron pan. This spatula is just the right size for regular kitchen use, and has a nice, thin turner; it can really get under things (like a potato torta) and loosen them from the pan without making a mess. It works great, has no plastic, and is highly durable.

How to Make Potato Torta

Making potato torta does require a little kitchen dance. You’re going to be using two pans, flipping a big ole potato pie. It’s a fun way to start the day. To begin, add some olive oil to one of your skillets. Turn the heat up to high to warm your pan. Once the pan is hot, add the diced onions. Cook the onions for about 8 minutes until they begin to brown and caramelize. Stir the onions occasionally while they are cooking so they don’t burn. The more caramelized the onions, the more delicious the flavor your torta will have. Don’t rush this step. If you need to keep the onions going longer while the potatoes cook, you can. One of the benefits of cooking with two skillets!

Next, heat up some olive oil in the second skillet. Once the pan is warm, add the thinly sliced potatoes. No need to peel the potatoes before slicing; the skins are just fine. Cook the sliced potatoes for about 20 minutes, stirring occasionally so they don’t burn. You want to cook the potatoes until they are tender, fully cooked through.

The Final Round of Cooking

When the potatoes are nearly cooked, add the eggs, salt, and pepper to a large mixing bowl. Whisk the eggs for about two minutes until nice and frothy. You want to get as much air in there as possible. When the potatoes are finished cooking, add the onions and the potatoes to the bowl of egg. Mix everything together and then pop the bowl in the refrigerator for 30 minutes to one hour. This resting time really lets the flavors come together and it helps the potato starches to combine with the egg mixture and makes for a more stable torta. As mentioned above you can chill this overnight. 30 minutes is the minimum amount of time to let it rest.

Next, clean up your skillets and get them ready to go for one last round of cooking. Add some olive oil to one of the skillets and kick the heat to high. Once the pan has warmed up, pour in the potato, onion, and egg mixture. You don’t want to stir this, you’re going to cook it just like an omlet, or a really big pancake. Cook the torta on low for about 20 minutes. Then it’s flipping time.

You’ll know when it’s ready to flip because, just like an omelet, the edges will begin to peel away from the pan. Using a spatula, carefully release the torta from the pan. Then get your second skillet ready. Add some oil to the second skillet and turn the heat on. Take the pan with the torta and flip it over, right on top of the second skillet. If you’re lucky, the whole torta will plop right into the second skillet. Sometimes it needs a little finessing with the spatula. Cook the torta for another 10 minutes on medium-low until all the egg is cooked. Now comes the best part: time to eat!

To serve the torta, cut it like a pie, then add a dollop of green herb sauce to each piece. As always, the chef gets the first nibble before serving. Yum!

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