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Potato Torta

Blue plate with a slice of potato torta with green herby sauce
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Absolutely delicious Spanish-style potato torta topped with a homemade green herb sauce. The perfect brunch food.

  • Author: Erica
  • Prep Time: 40 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8-10 servings 1x
  • Category: Breakfast
  • Method: Sautéing
  • Cuisine: Spanish
  • Diet: Dairy-Free, Gluten-Free, Vegetarian

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 8 medium potatoes, thinly sliced
  • 6 eggs
  • Dash of salt and fresh ground pepper

Equipment:

  • 2 medium frying pans, cast iron preferable
  • 1 metal turner spatula
  • 1 whisk

Instructions

  1. Add 1/2 tablespoon olive oil to one of the skillets. Kick the heat up to high and add the diced onion. Turn the heat down to medium and saute the onions until they caramelize, about 8 minutes. Stir regularly to avoid burning.
  2. While the onions are cooking, add another 1/2 tablespoon of olive oil to the second skillet. Turn the heat to high. Once the pan is warmed up add the potato slices and reduce the heat to medium low. Cook the potatoes for about 20 minutes until they are tender, stirring occasionally to avoid burning.
  3. When the potatoes are nearly cooked, add the eggs, salt, and pepper to a large mixing bowl. Whisk the eggs for about 2 minutes until nice and frothy. When the potatoes have finished cooking add the caramelized onions and potatoes to the bowl of eggs. Mix everything together and put the bowl in the refrigerator for 30 minutes to 1 hour. Do not skip this step, as it helps the flavors come together and the starchiness of the potatoes to combine with the egg mixture.
  4. Add the 1/2 tablespoon of olive oil to one of the skillets and turn the heat to high. When the pan has warmed up, pour the potato, onion, and egg mixture into the pan. No stirring from this point on, this is like cooking a very big omelet. Turn the heat to low and cook for about 20 minutes. 
  5. Flipping time! Check the edges of the torta; they should begin to peel away from the pan when the torta is ready to flip. Carefully release the torta from the pan with your turner spatula. Add the final 1/2 tablespoon of olive oil to the second skillet and turn the heat to high to warm the pan. Once it is warmed up, take the skillet with the torta, and you are literally going to flip it over on top of the second skillet. Once flipped, cook the torta for another 10 minutes on low until all the egg is cooked. Then this is ready for serving. I love to cut the torta like you would a pie and serve each slice with a dollop of green herb sauce, yum!

Find it online: https://bowlofyum.com/2026/03/potato-torta/