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Servings 2 servings


For the potatoes:

  • 2 Tablespoons vegetable oil
  • 2 cups 1/2"diced Yukon gold potatoes no need to peel
  • 1/2 cup chopped onion
  • 1 clove garlic minced

For the torta:

  • 4 extra large eggs
  • 1 Tablespoon oil
  • chopped fresh flat leaf parsley for garnish if desired


  1. Heat 2 Tablespoons of oil in a small non-stick skillet (mine is about 8 1/2") until hot and shimmering.
  2. Add diced potatoes and cook, stirring frequently until tender and beginning to get crispy and golden brown, about 10-15 minutes.
  3. Remove potatoes from pan and put into a mesh strainer placed over a bowl to drain. Season with salt immediately, while still hot.
  4. Cook onions and garlic in the now empty skillet adding oil if necessary (I had enough oil leftover in the pan from the potatoes.) Continue to cook over medium heat, stirring frequently until onions are translucent and beginning to brown. Be careful not to burn the garlic, lowering the heat if necessary. Season with salt and pepper and remove them from the pan, placing in the strainer with the potatoes.
  5. In a small bowl, whisk 4 eggs until they are thoroughly broken up and they're just beginning to get frothy. Season with about an 1/8 teaspoon salt and a few turns of some fresh ground pepper.
  6. Add cooked potatoes and onions/garlic to the beaten eggs and stir to combine.
  7. Wipe out skillet if you have any brown bits remaining from cooking the potatoes and eggs.
  8. Add 1 Tablespoon oil to the pan and heat until hot. You want it hot enough to get an immediate sizzle on your eggs once they hit the pan, so they won't stick.
  9. Pour egg, potato, onion and garlic mixture into hot pan, moving potatoes around to get an even layer. You should hear an immediate sizzle and the sides of your eggs will bubble up and cook quickly. Lower heat to medium and continue to cook for 8-10 minutes until edges are firming up and the center is about half set. I put a lid on the pan to help the center cook a bit faster, but I don't leave it on long enough for the middle to completely set.
  10. You're ready to flip it once you still have a wet center, but there's not enough liquid to pour out of the pan. If you have too much liquid, it will get messy when you flip it. Get a plate that's larger than the pan. Place it over the pan holding it with your hand and flip the pan over so that the eggs are cooked side up on the plate.
  11. Carefully slide the eggs back into the pan so that the uncooked side can finish cooking. This will take about 5 minutes over medium low heat. The time will depend upon how uncooked that side was when you flipped it.
  12. Loosen the torta around the edges. It should slide easily around in the pan when you shake it.
  13. Gently slide it off onto a serving plate. Garnish with fresh parsley, if desired.
  14. Cut and serve hot, warm or room temperature.

Recipe Notes

*You can double the recipe and make in a larger skillet for more servings.

*This amount will serve 2 nicely, but we added some other side dishes and used it to serve 4.

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