Spanish Tortilla

Spanish Tortilla


"Great for breakfast or brunch. Combines eggs with delicious potatoes in a very short time."


20 m servings 447 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 558 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

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  1. Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
  3. Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.
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  1. 13 Ratings


pretty good-- cut down on grease (and fat) by making it vegetarian... also, I had to add more eggs (6 instead of four)than called for...

This recipe is good, but I have tried about 10 different versions on the Spanish tortilla and most of them do not include ham or bell pepper. They also include more salt and pepper. The other ...

This was soo good!!! I added about 3 cloves of garlic and omitted the bell pepper, just to have the more classic version of the Tortilla Espanola!!! This is normally eaten at room temperature,...