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My review
Tortilla Espanola
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."
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Ingredients
50 m servings 340 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 340 calories; 15.7 g fat; 37.3 g carbohydrates; 14 g protein; 279 mg cholesterol; 126 mg sodium. Full nutrition
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Reviews
Read all reviews 2435 Ratings
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Most helpful positive review
1/31/2010
This is an excellent breakfast. It is tasty, healthy, and filling. Also, it tastes great as a leftover warmed up in the microwave.
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1/31/2010
This is an excellent breakfast. It is tasty, healthy, and filling. Also, it tastes great as a leftover warmed up in the microwave.
7/13/2010
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 po...
7/10/2010
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...
4/7/2010
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 st...
3/25/2011
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 ...
10/17/2013
I spent 5 years living in Spain as a kid & this was my favorite dish! If you really want to make it authentically, stick to just the eggs, onion, & potatoes. Keep the potatoes sliced thin & do ...
12/29/2010
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 definite...
6/26/2011
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 o...