For best results, use a non-stick oven-proof skillet. If you don't have one, you can line a regular oven-safe skillet with parchment paper. The cooking time may vary depending on your oven. Keep a close eye on the tortilla to prevent it from burning. Feel free to experiment with other herbs and spices. A pinch of cayenne pepper or a sprinkle of fresh thyme can add a unique flavor. This tortilla can be served warm or at room temperature. It's also delicious cold, making it a great option for picnics or lunchboxes.
Tortilla Española
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS150
Experience the rustic charm of Spain with this classic Tortilla Española. This simple yet satisfying dish features layers of tender potatoes and sweet onions, bound together by a golden-brown egg custard and infused with a hint of smoky paprika. A sprinkle of fresh parsley adds a burst of freshness, making it perfect for breakfast, brunch, or a light supper.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol279 mg
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Fiber5 g
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Protein14 g
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Saturated Fat4 g
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Sodium126 mg
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Sugar4 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C).
02
StepHeat 1 tablespoon olive oil in an oven-proof skillet (approximately 9-10 inches) over medium heat until it shimmers. Add the sliced potatoes, season with salt, pepper, and smoked paprika. Pan-fry, stirring occasionally, until the potatoes begin to soften, about 8 minutes.
03
StepAdd the sliced onion to the skillet and continue cooking, stirring occasionally, until the potatoes and onion are lightly browned and the onion is translucent, approximately 10 minutes. Remove the skillet from the heat and let it cool slightly, about 5 minutes.
04
StepIn a large bowl, whisk the eggs with 1 teaspoon of olive oil. Stir in the chopped parsley, then gently fold in the potato and onion mixture until everything is lightly combined.
05
StepHeat 1 tablespoon of olive oil in the same skillet over medium heat until it shimmers. Carefully spoon the egg and potato mixture into the hot skillet. Reduce the heat to medium-low and gently shake the skillet a few times to prevent sticking. Transfer the skillet to the preheated oven.
06
StepBake in the preheated oven until the tortilla is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center should come out clean. Let it cool slightly before slicing into pie-shaped pieces and serving.
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Porter Barton
Jun 28, 2025Easy to follow instructions and a delicious result. Highly recommend!
Adrian Wilkinson
Mar 12, 2025The smoked paprika adds such a nice touch to this classic dish.
Germaine Bahringer
Feb 15, 2025This recipe is a winner! My family devoured it!
Johnson Langosh
Jan 9, 2025I've made this several times now, and it's always a hit. Thanks for sharing!
Maybell Bogisich
Jan 3, 2025I've made this recipe a bunch of times, and it is always perfect!
Lupe Cartwrightmorissette
Aug 12, 2024I added some chorizo to mine, and it was amazing!
Buster Turcotte
Apr 29, 2024This is a great base recipe, I've been experimenting with different veggies.
Garland Hudson
Mar 1, 2024The baking method is so much easier than flipping!
Jonathan Rempel
Feb 28, 2024My eggs were a little runny in the middle after 5 minutes in the oven. I ended up baking it for about 10 minutes more.
Abbie Rolfson
Feb 17, 2024My tortilla stuck to the bottom of the pan, any tips?