Rating: 4.06 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

447 calories; protein 14.3g; carbohydrates 22.1g; fat 33.9g; cholesterol 213mg; sodium 557.6mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 4 stars
09/17/2011
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 super important thing is that you need to cook the tortilla on medium low heat so the bottom doesn't burn before you flip it. Flip it over with the aid of a plate platter or another frying pan of equal or larger size. Please don't cook the tortilla over medium heat though or it will burn. As my Spanish friend who came over to my house and taught me how to make it said: "fuego lento" (low/slow flame) is the key. Along with patience. Read More
(16)

Most helpful critical review

Rating: 3 stars
02/05/2006
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... Read More
(17)
18 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/05/2006
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... Read More
(17)
Rating: 4 stars
09/17/2011
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 super important thing is that you need to cook the tortilla on medium low heat so the bottom doesn't burn before you flip it. Flip it over with the aid of a plate platter or another frying pan of equal or larger size. Please don't cook the tortilla over medium heat though or it will burn. As my Spanish friend who came over to my house and taught me how to make it said: "fuego lento" (low/slow flame) is the key. Along with patience. Read More
(16)
Rating: 5 stars
04/05/2008
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 but you can't go wrong no matter how you serve it! Read More
(15)
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Rating: 4 stars
02/08/2007
This was pretty good. Spanish tortilla is spanish tortilla if you know what I mean. I didn't have any veggies or ham so just made with onions turkey bacon potatoes egg. Added a splash of milk to make it a little less dense. Cooked on stove for about 6 minutes pulling back the edges and letting egg run underneath to better cook. Finished under broiler for about 4 more minutes. Let it cool a bit then flipped it onto a plate. It looked much better in the pan actually so I reflipped for serving. Served with a dollop of sour cream that had been seasoned into a sauce with Spanish Smoked Paprika. (Should have let this sit longer to get flavors better absorbed.) I crisped the potatoes that went into it as well which isn't typical of spanish tortilla. I thought the bacon was a bit strong but it may be because I'm used to a simpler omelette with just onion potato egg. Husband tried it cold the next day and said it was still good. Read More
(10)
Rating: 4 stars
10/17/2003
This is a great quick simple dish which can be adapted using whatever you ahev got in the cupboard. I made this using left over rice salad smoked bacon and olives. Don't try to flip the omlette though - finish it off under the broiler instead. Read More
(9)
Rating: 5 stars
12/07/2005
Mmmm...delicious! I had to make a Spanish tortilla for a class I'm taking, and this turned out really well. I did have to substitute a green pepper for a red one, used precooked bacon, and already diced ham (rather than slices). Couldn't find spanish seasoning at the grocery store, but they did have Spanish paprika, so I used that plus a little chile powder. Next time I may add a little tabasco sauce to the egg mixture to spice it up a bit. Overall, a nice recipe! Read More
(8)
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Rating: 5 stars
11/24/2011
esta mira deliciosa!! yo la quiero cocinar un dia!!y es muy facil hacer =)) Read More
(3)
Rating: 4 stars
09/12/2020
This was a nice start to my Saturday. I wanted something savory, and I had all the ingredients, except for the red bell pepper, so I subbed green bell pepper. I think the timing is off, though, because it took 10 minutes just to cook the potatoes. I followed another reviewer's suggestion to start with the bacon, and there was enough rendered fat, without adding any extra oil. The amount of seasoning was a little off for me, too. It's always a good idea to season lightly, as you go, and for these veggies, especially true. I also followed another reviewer's suggestion to use a dinner plate to help turn. Solid recipe, thanks for sharing. Read More
Rating: 5 stars
09/30/2020
So yummy! I added heavy whipping cream for a fluffier texture and cut out some of the oil. So good! Read More