Tortilla Espanola is a Spanish egg dish packed with potatoes and onions. It's filling, good for you, and delicious and much easier to make than you would expect. Jump to Recipe keyboard_arrow_down
I fell in love with Tortilla Espanola while living abroad in Spain during college and have been making it ever since. Packed with fried potatoes, onions, and eggs, it is a delicious and hearty dish that is absolutely delicious in its simplicity.
When I first moved to Spain during college as a study abroad student, I didn't understand the obsession with the tortilla espanola. The idea of having a potato and egg omelette that was either room temperature or cold didn't appeal to me. Then I finally had a good one, and things forever changed. The simpl combination of eggs, potatoes, and onions can really become something amazing.
Normally, for a tortilla espanola, the potatoes are cooked in about a cup of olive oil. However in this lightened up version, the potatoes and onions are fried in just a couple of tablespoons of oil and still have plenty of flavor. Make sure to season it well and eat it warm, cold, or room temperature.
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Preheat the oven to 400 degrees. Either chop the potatoes into small pieces or use a mandolin to slice into thin pieces.
Heat the olive oil over medium heat. Add the potatoes and onions. Cook for 15-20 minutes, until tender, stirring frequently. Normally I like to cover the potatoes so they cook more quickly.
Meanwhile, whisk the eggs and season with salt and pepper.
Add the eggs to the pan with the potatoes and onions. Use a spatula to press into an even layer. Let cook for about 2-3 minutes. Place in the oven and cook for 5-7 minutes until fluffy and cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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