I frequently prepare this baked tortilla espaola recipe at home. He absolutely adores this food, and his family is Spanish. It’s simple to make and always a hit with the crowd. The only ingredients used in this recipe traditionally are potatoes, onions, and eggs; however, depending on taste, I like to add either parsley or chives. They are both excellent.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil, or more if needed
- 2 large potatoes, peeled and thinly sliced
- salt and pepper to taste
- ¼ teaspoon smoked paprika, or to taste
- 1 sweet Spanish onion, thinly sliced
- 6 large eggs
- 1 teaspoon olive oil
- 1 bunch fresh parsley, coarsely chopped
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat until it shimmers. Place potatoes into hot oil and season with salt and pepper. Sprinkle with smoked paprika. Pan-fry potatoes, stirring and tossing occasionally, until they start to soften, about 8 minutes.
- Add onion and cook, stirring occasionally, until potatoes and onion are lightly browned and onion is translucent, about 10 more minutes. Remove the skillet from heat and allow to cool for about 5 minutes.
- Beat eggs with 1 teaspoon olive oil in a large bowl. Stir in parsley, then add potato-onion mixture until lightly combined.
- Heat 1 tablespoon olive oil in the same skillet over medium heat until it shimmers. Gently spoon egg-potato mixture into hot oil. Reduce heat to medium-low and shake the skillet a few times to help release omelet from the bottom of the skillet. Slide the skillet into the preheated oven.
- Bake in the preheated oven until omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelet should come out clean. Cut omelet into pie-shaped pieces; serve hot.
- You can use chives instead of parsley.
- You can use sweet red onion instead of Spanish onion — the sweeter, the better.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 279 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 126 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I loved the recipe. Super easy to make and it tasted wonderful! I would totally make this for a family get together just double or triple the ingredients.
Easy and delicious!
I’ve never been to Spain, so I don’t know how these should taste. We liked it, but it seemed to have a lot of potato and a small amount of egg. It’s sort of like a potato casserole with egg to hold it’s shape. Is that the way it’s supposed to be? Also, it is a bit bland, I even tripled the smoked paprika because I knew 1/4 t. would never be enough. This first time making it I wanted it to be authentic so I didn’t change much, only the addition of some minced garlic. The next time I make it, I will add much more spices and possibly some meat. Maybe it won’t be authentic, but I know we will like it much better.
Simple and easy! Easy to modify by adding whatever other ingredients you like with your eggs!
Made as is, liked the scalloping of the potatoes
It’s very tasty.
Heavenly! I added cheddar cheese on top and wow ! My kids love it .. we love it .. will try again
The paprika makes this!! Even better than what I had on Spain. Five stars easy! Delicious with some ketchup as well or pickled onions. The onions almost carmelize. So so so so good!!
Was really happy with how this turned out. Having a seasoned cast iron skillet helped. I couldn’t resist adding the Tex-Mex flare of shredded cheese on top.
The recipe was a little more complicated than I expected. After telling me that it was a little bit bland, my son added ketchup, he then decided he liked it and ate practically the whole thing. Next time, I’m going to bake inside of my silicone muffin cups, and I’m also going to add some garlic to the recipe like another chef recommended.
Nothing special here, after making it I was wondering why there is even a specific recipe for this very basic meal.
Loved it. Added some spice with 3 shakes of Cholula and a pinch of chili pepper and if you really want to add some spice include a pinch of red pepper flakes. I didn’t peel the potatoes, too many nutrients in there to waste.
My 5th grader learned about “tortilla española” in Spanish class & was very excited to make it, so we decided Easter would be the perfect day to serve it. I added chopped red pepper & some ham. Everyone – even the kids enjoyed it. My husband said it was too “potato heavy” (I don’t believe in such a thing!). We’ll be making this again!
I liked this, even without adding any parsley or chives. This is an onion-lover’s breakfast, for sure. I served on a bed of fresh spinach, and garnished with avocado slices and baby tomatoes. Good start for Valentine’s Day, or any day you have time. For me, adding the paprika at the beginning masks the color, and it was hard to judge when things were lightly browned. Next time, I will add the paprika and the salt after the onions have had a bit of time to cook. I added the eggs to the skillet, let them set, then placed in the oven. No need to mess up another pan. Thanks for the idea!
This was even better than expected! Admittedly, I’m a sucker for smoked paprika, and I did double it in the recipe, but that’s all I changed. I did find it took quite some time to make simply because it is impossible to fry 2 sliced potatoes all in 1 pan! But it was all worth it. I’m anxious to try it again with some of the variations other reviewers mentioned!
excluded meats, added cilantro, excellent
I added a clove of garlic and chorizo – fried lightly for about 1 minute, then added the potatoes and onions back into the skillet, and poured the egg mixture over all. Will be making this one again!
I added cheese to this. I think we would have liked it without the cheese too!
This was a great recipe and I Almost ranked it five stars. I think garlic would be a good addition, although it might not be traditional. Also the American in me wants to add cheddar but I want to respect the authenticity. I did add green onions as seen in my pic I uploaded. I ate it with green salad with vinegarette which goes well. Excellent and fun to make! I also drained my potatoes on paper towels.
good
I thought this was great and very easy. Used much less oil than a lot of the recipes I’d seen online and that was appreciated. Kids devoured it. We added a little cheese and some chorizo but I don’t think it is needed.