Best 11 Spanish Egg Tortilla Recipes

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Spanish egg tortilla, also known as tortilla de patatas, is a classic dish that showcases the simplicity of Spanish cuisine. This savory dish is a staple in many Spanish households and is often served as a breakfast, lunch, or dinner option. It is made with just a few simple ingredients, including eggs, potatoes, and onions, but the result is a flavorful and satisfying meal that is easy to make. The tortilla can be made in a skillet or in the oven, and it can be served hot or cold. With its golden-brown exterior and tender, fluffy interior, Spanish egg tortilla is a versatile dish that can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH TORTILLA



Spanish Tortilla image

The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.

Provided by Mark Bittman

Categories     brunch, appetizer

Time 40m

Yield 3 main-course or 6 appetizer servings

Number Of Ingredients 5

1 1/4 pounds potatoes, 3 or 4 medium
1 medium onion
1 cup olive oil
Salt and freshly ground black pepper
6 extra-large or jumbo eggs

Steps:

  • Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
  • Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
  • Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
  • Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams

SPANISH EGG TORTILLA



Spanish Egg Tortilla image

Make and share this Spanish Egg Tortilla recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 30m

Yield 8 wedges

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon crushed red pepper flakes
1/2 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 (4 ounce) red potatoes, cooked and thinly sliced
4 eggs, beaten
1/2 teaspoon garlic salt
fresh ground pepper
3/4 cup shredded gruyere cheese
chopped fresh parsley

Steps:

  • Spicy Tomato Sauce: Heat oil in a small saucepan. Add onion and garlic; cook over medium heat for 10 minutes. Stir in tomatoes and red pepper; cover and cook for 20 minutes more. Let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
  • Tortilla: Heat oil in a 7- or 8-inch skillet. Add onions and cook over low heat for 10 minutes; add potatoes to skillet.
  • Season eggs with garlic salt and pepper; stir in cheese and add to skillet. Let cook for a few minutes, then carefully lift edges and tilt skillet so uncooked egg can run underneath. When eggs are almost set, carefully slide onto a plate. Cover with skillet and invert eggs back into skillet. Cook for a few minutes more or until cooked through.
  • Sprinkle with parsley and cut into wedges. Serve warm or at room temperature.
  • This dish is also great when wedges are topped with small spoonfuls of Spicy Tomato Sauce.

AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)



Authentic Spanish Tortilla Recipe (Tortilla Espanola) image

Provided by Tim Kroeger

Categories     Spanish Tapas

Time 1h10m

Number Of Ingredients 5

4 potatoes
8 eggs
1 onion
Extra virgin olive oil
Salt

Steps:

  • Cut the potatoes into small cubes.
  • Heat up extra virgin olive oil in a frying pan and add the potatoes. Ensure using enough olive oil so that the potatoes are fully covered.
  • When the potatoes are completely cooked, drain them in a colander using a paper towel. This way, the towel will soak most of the oil, and the leftover oil can be used later in other recipes.
  • Slice the onions in vertical long slices and add them to the frying pan with a bit of olive oil.
  • Sauté the onion slices over medium heat until they start to caramelize. This usually takes around 15-20 minutes depending on the flame.
  • Beat the eggs in a large bowl (ensure doing this at room temperature), and add a bit of salt which will help your eggs retain most of the moisture when you're cooking them. Note: Use around 2 eggs per potato for the ideal flavor.
  • Add the caramelized onions and the potatoes to the beaten eggs and mix everything. Once everything is nicely mixed, let the mixture sit for at least 15 minutes.
  • Pour the tortilla mixture into the frying pan gently, and set the flame on medium-low heat. DO NOT cook your Tortilla Espanola over an extremely hot pan, as it can burn or overcook which is not something you want.
  • Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan, as it will successfully flip the tortilla without scrambling it. Put the plate on top of your pan, and flip it quickly. It may be runny, but that's how it is before the other side is cooked as well.
  • Slowly slide the tortilla back into the frying pan and let the other side cook on a medium flame for an additional 6-8 minutes. If you like your tortilla fully cooked, you can let it cook a little bit more before taking it off the pan.
  • Flip the tortilla again but on a clean plate this time. Let it cool down for 10 minutes before devouring, as the recipe tastes a whole lot better at room temperature.

Nutrition Facts : Calories 344 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 305 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SPANISH TORTILLA



Spanish Tortilla image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

6 medium potatoes, diced
2 small onions, coarsely chopped
1/2 teaspoon salt, plus 1/2 teaspoon
2 tablespoons sunflower oil, plus 2 tablespoons
7 eggs
1/4 cup milk
Serving suggestion: tomato salad drizzled with olive oil

Steps:

  • In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
  • Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
  • Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
  • Clean the frying pan and return to stove.
  • Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
  • When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

SPANISH EGG TORTILLA WITH CHARRED PEPPERS, GOAT CHEESE, POTATOES AND CARAMELIZED ONIONS WITH PARSLEY SALAD IN SHERRY VINAIGRETTE



Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 26

2 red peppers
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon olive oil
2 Spanish onions, thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
4 small new potatoes
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
Charred peppers
Caramelized onions
Roasted potatoes
12 eggs, lightly beaten
1/4 pound goat cheese, crumbled
Finely chopped fresh parsley
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and freshly ground pepper
1/2 bunch curly parsley leaves
2 scallions including green tops, thinly sliced
6 cherry tomatoes, cut in half
4 button mushrooms, cleaned and thinly sliced
2 tablespoons toasted pine nuts

Steps:

  • For the Charred Peppers: Preheat broiler. Rub pepper with olive oil and place on a baking sheet. Broil peppers until the skins are charred on all sides. Place in a paper bag and let steam for 5 minutes. Remove skin and seeds and cut into julienne.
  • For the Onions: Heat butter and oil in a medium saute pan over medium heat. Add onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Season with salt and pepper.
  • For the Potatoes: Preheat oven to 375 degrees. Rub potatoes with olive oil. Place in a small baking dish and roast until just cooked through. Remove and slice into 1/4-inch thick slices.
  • For the Tortilla: Heat oil in a large saute pan. Add the peppers, onions and potatoes and cook for 1 minute. Add the eggs and season with salt and pepper to taste. When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center. While the mixture is still loose, add chunks of the goat cheese and parsley. Continue to pull eggs to center of pan. When firm on bottom, invert onto a plate, add more oil to pan and place other side into pan. Cook for 1 minute. Flip onto a serving plate
  • For the Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste. Add the remaining ingredients and toss to coat. Top with the pine nuts.

EASY TORTILLA ESPAñOLA RECIPE BY TASTY



Easy Tortilla Española Recipe by Tasty image

This classic Spanish dish is perfect for breakfast, lunch, or dinner, or even a snack! We're keeping the base recipe under 5 ingredients, but it would also be great with vegetables and/or Spanish ham folded in.

Provided by Matt Ciampa

Categories     Breakfast

Time 40m

Yield 6 servings

Number Of Ingredients 6

2 cups olive oil, plus more as needed
1 lb russet potato, peeled and sliced into 1/8 in rounds (1mm)
1 medium onion, thinly sliced
2 teaspoons kosher salt, divided
6 large eggs
freshly ground black pepper, to taste

Steps:

  • Heat the olive oil in a large, wide pan with high sides over medium-high heat until shimmering. Add the potatoes, onion, and 1 teaspoon salt. Add more olive oil as needed to ensure everything is submerged. Reduce the heat to medium and cook until the potatoes are fork tender, 5-7 minutes. Remove the pan from the heat.
  • Place a metal strainer over a large heatproof bowl. Carefully strain the potatoes and onion and set aside to cool. Reserve the cooking oil.
  • In a separate large bowl, whisk together eggs, 1 teaspoon of salt, and pepper until foamy, 2-3 minutes. Gently fold in the cooled potato and onion mixture and let sit at room temperature for 5 minutes.
  • Heat 3 tablespoons of the reserved oil in a 9 or 10-inch nonstick skillet over medium heat. When the oil is shimmering, pour in the egg and potato mixture and spread in an even layer. Cook, tilting the pan and lifting up the edges with spatula to let the uncooked egg run underneath, until the edges are pale yellow and lacy, 4-5 minutes.
  • Remove the pan from the heat and place a large heatproof plate over the skillet. Working quickly, invert the pan to flip the tortilla onto the plate.
  • Return the skillet to medium heat, add 1 tablespoon of the reserved oil, then slide the tortilla back into the pan with the uncooked side facing down. Use spatula to tuck in the sides of the tortilla. Cook until the bottom of the tortilla is browned and the center is cooked through, 2-3 minutes.
  • Slide the tortilla onto the plate and let rest for 5-10 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 797 calories, Carbohydrate 19 grams, Fat 76 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

TORTILLA ESPANOLA (SPANISH TORTILLA)



Tortilla Espanola (Spanish Tortilla) image

Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.

Provided by sjmoraes

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 6

Number Of Ingredients 9

½ cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley

Steps:

  • Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
  • Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
  • Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
  • Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
  • Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 35.8 g, Cholesterol 198.5 mg, Fat 32.3 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 449.1 mg, Sugar 5.3 g

SPANISH TORTILLA



Spanish Tortilla image

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

Provided by Leslie Rosas

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
2 potatoes, peeled
4 slices bacon
2 slices cooked ham, diced
½ onion, thinly sliced
½ red bell pepper, sliced
4 eggs
¼ teaspoon Spanish seasoning

Steps:

  • 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.
  • 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 : Calories 447 calories, Carbohydrate 22.1 g, Cholesterol 213 mg, Fat 33.9 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 557.6 mg, Sugar 2.5 g

SPANISH TORTILLA



Spanish tortilla image

Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish

Provided by Miriam Nice

Categories     Buffet, Dinner, Lunch, Supper

Time 1h20m

Number Of Ingredients 10

1 large white onion, sliced
4 tbsp olive oil
25g butter
400g waxy potatoes, peeled, quartered and finely sliced
6 garlic cloves
8 eggs, beaten
handful flat-leaf parsley, chopped, plus extra to serve
1 baguette, sliced
4 vine tomatoes, peeled and coarsely grated
drizzle of olive oil

Steps:

  • Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
  • Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
  • Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
  • Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

SPANISH-STYLE TORTILLA



Spanish-Style Tortilla image

Categories     Egg     Herb     Potato     Bake     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

10 ounces red-skinned potatoes, cut into 1/3-inch pieces
8 large eggs
4 teaspoons minced fresh parsley
2 teaspoons minced fresh oregano
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1/8 teaspoon pepper
1 tablespoon olive oil
1 medium onion, chopped

Steps:

  • Position rack in center of oven and preheat to 350°F. Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and cool.
  • Whisk eggs and next 5 ingredients in large bowl until well blended. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.
  • Remove tortilla from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto platter. Serve warm or at room temperature. Cut into wedges.

SPANISH TORTILLA



Spanish Tortilla image

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Number Of Ingredients 5

1/2 cup extra-virgin olive oil
1/2 medium yellow onion, diced medium
2 1/4 pounds russet potatoes (about 3), peeled and cut into 1/2-inch pieces
Fine salt
7 large eggs

Steps:

  • In a 12-inch nonstick skillet, heat oil over medium-high. Add onion and cook until beginning to soften, 2 minutes. Add potatoes and 1 teaspoon salt and cook 2 minutes. Reduce heat to medium and cook until potatoes are tender but not brown, 25 minutes, stirring often.
  • Meanwhile, in a large bowl, whisk together eggs and 1/2 teaspoon salt. With a slotted spoon, add potato mixture to eggs and stir to combine. Pour off oil from skillet; reserve 2 teaspoons.
  • In an 8-inch nonstick skillet, heat 1 teaspoon reserved oil over medium. Add half the egg and potato mixture and, with a wooden spoon, stir center until eggs begin to set. Use spoon to lightly press edges of tortilla inward and continue to cook, undisturbed, about 2 minutes. Remove pan from heat, cover with a plate, and invert tortilla onto plate. Gently slide tortilla back into pan and cook until set in middle, about 5 minutes. Slide or invert tortilla onto a clean plate, wipe pan clean with a paper towel, and repeat with remaining oil and egg mixture. Let tortillas sit 5 minutes before cutting each into 6 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 345 g, Fat 25 g, Fiber 2 g, Protein 10 g, SaturatedFat 5 g

Tips:

  • Use a good quality non-stick frying pan. This will help to prevent the tortilla from sticking and breaking apart.
  • Make sure the potatoes are thinly sliced. This will help them to cook evenly.
  • Don't overcrowd the pan. Cook the potatoes in batches if necessary.
  • Be patient! It takes a few minutes for the tortilla to cook through. Don't try to rush it or you'll end up with an undercooked tortilla.
  • Serve the tortilla warm or at room temperature. It's also delicious the next day, cold.

Conclusion:

The Spanish egg tortilla is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized with your favorite ingredients. So next time you're looking for a quick and easy meal, give the Spanish egg tortilla a try!

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