READY IN 50 mins

Tortilla Espanola

Read Reviews (13)

"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." — Jaime The Tomato Snob

Directions

Preheat an oven to 350 degrees F (175 degrees C).
In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.
Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley, add the potato-onion mixture, and lightly combine.
Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces, and serve hot.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 50 mins

Footnotes

Cook's Note
You can use chives instead of parsley, and a sweet red onion instead of the Spanish onion -- the sweeter, the better.

Reviews More Reviews

Most Helpful Positive Review

Feb 01, 2010

This is an excellent breakfast. It is tasty, healthy, and filling. Also, it tastes great as a leftover warmed up in the microwave.

—jmalex3

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Most Helpful Critical Review

Mar 09, 2010

This is a good, hearty breakfast.

—Emily

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20 Ratings

Jul 12, 2010

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.

—Jewels

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Jul 14, 2010

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!

—JARRIE

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Apr 12, 2010

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.

—punkin

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Jan 03, 2011

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!

—Gitano

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Mar 30, 2011

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!

—Napa_Grapes

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Jun 26, 2011

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.

—Solipsis

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Nutrition

Calories
340 kcal
17%

Carbohydrates
37.3 g
12%

Cholesterol
317 mg
106%

Fat
15.7 g
24%

Fiber
5.2 g
21%

Protein
14 g
28%

Sodium
223 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tortilla Espanola

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 340
Calories from Fat: 142

% Daily Value *
Total Fat 15.7g 24 %
Saturated Fat 3.5g 18 %
Cholesterol 317mg 106 %
Sodium 223mg 9 %
Potassium 1018mg 29 %
Total Carbohydrates 37.3g 12 %
Dietary Fiber 5.2g 21 %
Protein 14g 28 %
** Sugars 3.7g
Vitamin A 34 %
Vitamin C 99 %
Calcium 11 %
Iron 39 %
Thiamin 24 %
Niacin 42 %
Vitamin B6 45 %
Magnesium 22 %
Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.