Recipe by Jaime The Tomato Snob
"Tortilla Espanola is a dish I make all the time at home. My boyfriend's family are Spanish, and he just loves this authentic dish. It's easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. They're both wonderful."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
olive oil, or more if needed
potatoes, peeled and thinly sliced
salt and pepper to taste
smoked paprika, or to taste
sweet Spanish onion, thinly sliced
fresh parsley, coarsely chopped
This is an excellent breakfast. It is tasty, healthy, and filling. Also, it tastes great as a leftover warmed up in the microwave.
This is a good, hearty breakfast.
This is quite tasty. I did add garlic and a little diced pancetta that needed to be used up. I also didn't remove my cooked potatoes and onions to another dish to mix with the eggs; instead I poured the egg mixture right into the skillet, then lifted and tilted to get the egg smoothed around evenly. I just didn't see the point in dirtying up another bowl :) The instructions are partly missing a step: Once the eggs are in the skillet, you must cook it til the eggs are soft-set on the stovetop before finishing it off in the oven. Or just plan to bake it longer in the oven :) Thank you for the recipe, I think that with a heavy dose of garlic this would be 5-star!
Very good. The smoked paprika gives it good flavor. I also like a southewestern variation of this dish containing a clove of garlic, chopped red pepper, 1 ear corn kernels, and cilantro instead of parsley. This is a great base recipe that you can change to your family's taste--or use whatever odds and ends you have in the fridge.
Very good recipe. To make it easier, I boiled the potatoes the day before and followed the recipe as written. However, at the bottom it states to bake in the oven for 5 minutes. At the top it states 25 minutes which is much better. I still took it out of the oven,flipped it on a plate and returned it to the skillet for a few more minutes. My husband is from Spain and loves this dish but the traditional way uses more oil and takes longer so thanks; I'll make it more often now.
Great recipe, my dad used to eat this all the time as a child and raves when I make it for him. I also used to work in a tapas restaurant and the recipe is very similar. I do not personally use parsely but instead add green onions on top before baking it. Also try adding spicy chorizo which totally elevates the dish!
This was just fabuloso! I did not change a thing in this recipe and it turned out amazing! I served this as one of the items on my Xmas brunch table and it was very well received. Will definitely be making this again and again! :) Thanks for the great recipe!
I made this exactly as directed. It tasted fantastic. Not quite enough eggs as I remember this dish having in Spain, but very close. The bake time is definitely 25 minutes (not 5). I had a lot of trouble with the potatoes sticking to my skillet, which is unusual; next time I will transfer the mix to a pie dish to bake.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 142
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a Mexican-style sausage and egg scramble.
Discover time-saving tricks for making delicious tortilla soup.
Make this tasty chicken tortilla soup in your slow cooker.