recipe: classic spanish tortilla

spanish tortilla

spain is my favourite country to travel to. it’s in my heritage and my sister got married there – i have so many great memories of tapas and sangria on any patio that would have us and exploring the cobblestone streets. ordering tortilla espanola (spanish tortilla) for the first time was surprising – i was expecting a flour tortilla!

while it may look similar to a frittata or omelet, a classic tortilla espanola is a tapa, served at room temperature, day or night. jazz it up as you please and add what you have on hand but what makes it the real deal is the eggs, potatoes and peppers. i added a medallion of goat cheese and sprinkle of parsley on top. you could add some ham or chorizo to it, too!

eat it for breakfast and save the leftovers to throw into a wrap with some arugula or other green for lunch the next day. the heartiness always satisfies my hunger and leaves me feeling light. and how perfect and easy is this for a hosted brunch?!


  • 1 tablespoon olive oil
  • 1 pound yukon gold potatoes
  • 1 red bell pepper, thinly sliced
  • 1 medium onion or large shallot, thinly sliced
  • sea salt and ground pepper to taste
  • 8 large eggs
  • chopped fresh parsley
  • hot sauce to taste


  1. preheat oven to 375 degrees
  2. slice onion, potato and peppers as shown above
  3. in a medium ovenproof skillet (i really like a cast iron for this), heat oil over medium. add onion and soften. stir in potatoes; season with salt and pepper. allow mixture to tenderize for 10 minutes and then add the bell pepper. cook for another 5 minutes. potatoes should be ‘al dente’
  4. in a bowl, whisk together eggs, hot sauce, salt, and teaspoon pepper, then pour egg mixture over vegetables in skillet and stir to distribute
  5. bake until tortilla is set, about 15 minutes
  6. remove from pan and invert on a plate for serving (i didn’t invert mine), sprinkle with parsley and add goat cheese if you like
  7. cut into pie like slices and serve!


add extra egg whites and cut out a few yokes to lighten it up
remove the goat cheese for a dairy free option – it’s already gluten free, too!

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  • Patricia Atarés Vilas

    this is more a fritatta than a tortilla but bet it’s delicious nonetheless 🙂

    •  b/c i didn’t invert it?

      • Patricia Atarés Vilas

        yes, tortillas are never made in the oven. but that’s ok 🙂

        •  strange! i learned the recipe from someone from spain who would know! guess they know a different method. thanks for letting me know, patricia!

  • muffles

    This looks SO DELICIOUS! When I was in Spain last they told me that they bake them when they make large quantities!? HAHA! Everybody’s got a recipe!

    •  i guess it depends? interesting, thanks muffles!

  • I’ve never been to Spain but I’ve always wanted to try some authentic spanish food. This tortilla looks very delicious! I love how it’s gluten free and very healthy. Eggs are my favorite food!


    •  you must try a few tapas… and when you get there one day, you’ll be all prepped! are you eating gluten free? i’m trying to incorporate it into my diet more and more… although i just had some delish french bread! x

  • Quick and easy, gotta try this myself. 🙂

    •  fantastic, good luck!!

  • Karly

    I haven’t made tortilla in ages, I think it’s high time! In fact, I will be busting out the paella pan when the hubby gets back from his business trip for a Sunday paella or arroz al horno. We need to go back “home” for an evening!

    •  sounds awesome! you really know your spanish dishes. missing them myself. x