This type of tortilla has nothing in common with corn or flour tortillas, it is a Spanish omelet, similar to an Italian frittata.  My mother made tortilla often, and after my parents came to live with us, she always made extra to share with us. She knew her grandchildren loved it, even if they referred to it as "Potato Pie", to Mamina's chagrin! 

After my son Skyler returned from serving as a missionary in Madrid, he thought our tortillas were "not quite right".  I had to remind him that ours is a Cuban tortilla de papas, very similar to our ancestors'  Tortilla Española, (also called Tortilla de Patatas), but somewhat changed by the magic of the Caribbean!


3 medium potatoes
1 teaspoon salt
Enough olive oil to cover the potatoes when frying
½ cup chopped onion
4 eggs
dash of salt

Wash and peel the potatoes. Cut them up in small irregular pieces about 3/4-1 inch in length. I was cubing them, but my mother said they would cook better if they were irregular. They can also be cut in thin slices. Toss with teaspoon of salt. 

Heat oil on medium high. Add potato pieces, careful not to add any water as it will make the oil splash and burn you. Cook gently for 5-7 minutes, turning often, until crispy outside and soft inside. You can test by taking out a piece of potato and smashing it with a spoon. Should be easy to smash. You can cook the onion separately, in just a little oil, or add to the potatos half way through cooking them. 

When the potato pieces were soft, my mother would fish them out of the oil with a slotted spoon and drain them on paper towels. I don't bother to drain them, but rather put them directly into my ceramic non stick pan. That way there's already enough oil in the pan to be ready to add and cook the eggs. 

Beat 4 eggs, add a dash of salt.

If you drained the potatoes, then coat the bottom of a non-stick pan with a little oil. Put in potatoes and onions. Pour in the beaten eggs, trying to spread them evenly all over. Cook on medium till the eggs set.

Carefully put a plate on your pan like a lid, flip omelet into it, put it back in the pan 2-3 minutes longer to cook the other side. 

My children and husband like to put catsup or salsa on their tortilla. More heresy, as far as my mother was concerned! However, she had no problem adding garlic, spinach, or other vegetables to her tortillas.