Delicious and Easy Spanish Tortilla

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I have never visited Spain but oh, it is on my list of must go places in the future. A lot of this is simply because of the food. Jamon – a dry cured ham, Paella, Patatas Bravas, the cuisine is truly mouth watering. Then I came across a dish that immediately had me excited because I knew I could recreate it at home fairly easily. I present the easy Spanish Tortilla.

Immediately as an American you might be thinking that I’m talking about flour or corn disks, but no. I’m talking about something that resembles an omelet but it’s so big that it easily feeds an entire family.

It’s basically eggs and potatoes cooked into a fluffy, mouthwatering, any time of day meal.

Now, my recipe isn’t going to be exact to what you might get in Spain. But after a lot of research I’m pretty confident I have a good enough version that’s easy to make in most American homes and doesn’t require a fancy flip into a second skillet like the authentic tortillas you get in Spain.

Traditional Spanish Tortilla

A Spanish Tortilla has eggs, potatoes, and onion. According to some recipes though, even adding onion is wrong. My recipe has onion and a touch of minced garlic, just because I like the flavor. 

Typically you slow fry the potatoes and onion, add the eggs, and then let it cook till mostly set and the top is just watery. Then you flip the tortilla into another pan. 

I know my capabilities and it most definitely does not include flipping a tortilla into another pan. At least not without getting egg everywhere, creating a mess, and possibly getting burned or losing the entire tortilla.

My easy Spanish tortilla recipe is a simple bake in my favorite cast iron skillet just to keep it fluffy and beautiful and to keep myself and others safe from burns and a big mess.

Let’s dive into the recipe.

Easy Spanish Tortilla

This easy Spanish tortilla is great any time of day and even good for 2nd breakfast or an afternoon snack. It’s filling but due to the ingredients I recommend being generous with your spices. 

Potatoes and eggs can often make a dish a bit bland and sometimes a bit dry. In this recipe though I found it to be moist, not dry and really flavorful. 

While my recipe calls for Yukon Gold potatoes I’ve used red and russet baking potatoes for this recipe. I prefer the Yukon Gold in this recipe but the others work fine too. Just know that if you are using Red, you may need 5-6 potatoes. If you are using baking potatoes you may only need two. Keep the size of the potato in mind.

Finally, I say 6-8 eggs because it depends on how many people you are feeding. This makes an excellent side dish or can feed a whole family with a breakfast bread or meat served on the side. If you have a larger family or want this to be a main dish use 8 eggs.

Ingredients

• 4 Yukon Gold Potatoes 
• 6-8 Eggs
• ½ Onion Diced
• 3 cloves of garlic minced
• Olive Oil
• Salt
• Pepper
• Paprika
• Large Skillet
• 10 inch Cast Iron Skillet

Directions

1. Preheat your oven to 350 F.
2. Thinly slice the potatoes about ¼ inch or thinner depending on your liking, dice your onion, and mince your garlic. Heat a generous amount of olive oil in your large skillet. Rinse your potatoes in cold water, pat dry, and add them to your skillet to start cooking on medium high heat. Season with salt, pepper and paprika to taste.
3. Let the potatoes cook for 10 minutes then add your onion, stir and let cook for 5 minutes. Add your minced garlic and let cook for an additional 5 minutes. While you are waiting for these ingredients to cook, heat an olive oil coated cast iron skillet over medium heat and beat your eggs in a large mixing bowl.
4. Add half the beaten eggs to coat the bottom of the cast iron skillet and then add potatoes, onion, and garlic into the eggs in even layers. Add the remaining beaten eggs over the potatoes and pat down with a spatula to make sure everything is even.
5. Carefully – using oven mitts – move the cast iron skillet to the oven and bake for 20 minutes until the egg is cooked through.
6. Remove from the oven and let cool on the stove top for about 10-15 minutes. Cut into pie slices and enjoy.

Easy Spanish Tortilla

While it’s a bit of up front work with prep the end result is a delicious meal that’s perfect for any time of day. My husband always goes back for seconds and it’s a favorite dish in our home.

This is the type of dish that a lot of people already have every single ingredient for in the fridge. So it’s a great meal choice for those days when you just don’t know what to make but want something filling.

If you liked this recipe check out my easy cast iron sweet potato hash.

Did you make any changes to the recipe? Let me know in the comments below so I can try them too. Follow me on Pinterest for more like this and pin this to your favorite food and recipe boards.

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