Tortilla Espanola

Tortilla Espanola

Jaime The Tomato Snob 3

"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."

Ingredients 50 m {{adjustedServings}} servings 340 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 317 mg
  • 106%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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  • Cook's Note
  • You can use chives instead of parsley, and a sweet red onion instead of the Spanish onion -- the sweeter, the better.
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Reviews 17

  1. 26 Ratings


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 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!

Julie Seeley

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.