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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note

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

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

340.3 calories; 14 g protein; 37.3 g carbohydrates; 279 mg cholesterol; 126.2 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/01/2010
This is an excellent breakfast. It is tasty healthy and filling. Also it tastes great as a leftover warmed up in the microwave. Read More
(25)

Most helpful critical review

Rating: 3 stars
03/09/2010
This is a good hearty breakfast. Read More
(3)
46 Ratings
  • 5 star values: 24
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/01/2010
This is an excellent breakfast. It is tasty healthy and filling. Also it tastes great as a leftover warmed up in the microwave. Read More
(25)
Rating: 4 stars
02/01/2010
This is an excellent breakfast. It is tasty healthy and filling. Also it tastes great as a leftover warmed up in the microwave. Read More
(25)
Rating: 4 stars
07/14/2010
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! Read More
(24)
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Rating: 5 stars
07/12/2010
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. Read More
(21)
Rating: 4 stars
04/12/2010
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. Read More
(13)
Rating: 5 stars
03/30/2011
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! Read More
(12)
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Rating: 4 stars
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 the same with the onion. Fry both in a large omelet pan with olive oil until golden brown. Beat eggs separately, without any milk or oil. Once items in the pan are ready, pour the eggs directly on top, making sure it's not too thick. Season the tortilla before the eggs set.Cook until eggs are fairly well set, then carefully flip the tortilla & cook the other side. Should be thin once done & extremely delicious! Brings me back to my childhood every bite!:-) Read More
(11)
Rating: 5 stars
01/03/2011
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! Read More
(7)
Rating: 5 stars
08/26/2010
I halved the recipe because I am not a huge fan of eggs plus I'm single. But I wanted to try a Spanish recipe because I'm learning the language and wanted to connect to the culture. To my surprise it came out great and the taste of eggs didn't overpower me. I did make a few adjustments....I used red potatoes instead (which I believe cook faster) and I used Old Bay seasoning) (my favorite in place of the smoked paprika salt and pepper. I used a small white onion instead of a sweet one and I used dill instead of parsley. Finally I made sure that the bottom of the eggs were brown before putting it in the oven for about 6 minutes. Excelente! Read More
(5)
Rating: 4 stars
06/26/2011
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. Read More
(4)
Rating: 3 stars
03/09/2010
This is a good hearty breakfast. Read More
(3)