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Spanish Tortilla
Spanish Tortilla
17 Reviews
From: EatingWell Magazine, March/April 2007
Don't confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories, and if you use precooked diced potatoes, it's faster too.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 teaspoons extra-virgin olive oil, divided
- 1 small onion, thinly sliced
- 1 cup precooked diced red potatoes, (see Tip)
- 1 tablespoon chopped fresh thyme
- ½ teaspoon smoked paprika
- 6 large eggs
- 4 large egg whites
- ½ cup shredded Manchego, or Jack cheese
- 3 cups baby spinach, roughly chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
- Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
- To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
- Make Ahead Tip: Store airtight in the refrigerator for up to 1 day.
- Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.
- Serving size: 1 piece
- Per serving: 173 calories; 9 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 11 g protein; 59 mcg folate; 192 mg cholesterol; 2 g sugars; 0 g added sugars; 1,831 IU vitamin A; 9 mg vitamin C; 91 mg calcium; 2 mg iron; 427 mg sodium; 339 mg potassium
- Nutrition Bonus: Vitamin A (37% daily value)
- Carbohydrate Servings: ½
- Exchanges: ½ starch, 1 vegetable, 1½ medium-fat meat
Reviews 17
April 02, 2017
By: Neil Kirk
F I V E S T A R S ! ! ! -- T e r r i f i c.
May 08, 2016
By: EatingWell User
The fresh thyme made it!
I avoided flipping the tortilla by cooking it on low/med low for 12-15 minutes then putting it under the broiler for about 15 minutes until it was firm. I was surprised at how delicious it was. I served it with hot sauce and sour cream.
Pros: Savory, Satisfying, A little labor intensive while babysitting it in the broiler
May 08, 2016
By: EatingWell User
The fresh thyme made it!
I avoided flipping the tortilla by cooking it on low/med low for 12-15 minutes then putting it under the broiler for about 15 minutes until it was firm. I was surprised at how delicious it was. I served it with hot sauce and sour cream.
Pros: Savory, Satisfying
Cons: A little labor intensive while babysitting it in the broiler
September 10, 2014
By: Ann Marie Natal
Great for brunch!
This made for a delicious brunch. Loved the blend of red potato, onion, and spinach. We loved having this with salsa
March 23, 2014
By: EatingWell User
It might be delicious, but...
Well, I am Spanish, and I live in Spain. And, believe me or not, Spanish Tortilla doesn't contain paprika, spinach, thyme, cheese...
Its only ingredients are eggs, potatoes, salt, and olive oil (nothing like canola oil, in fact it is even hard to find it here...) Some people like to add onion to it, some people don't do that.
Of course we do eat lots of different omelettes, but we don't call him Spanish Tortilla
I am really surprised when I read I come from an Spanish background, and we don't use olive oil because it gives the rest of the ingredients a different taste... Of course it does!! In fact, it is one of the most important things in this dish... I ask myself if you mean Spanish background from Spain or from South America...
But don't misunderstand what I said, I'm sure this recipe is great and savory, I am just pointing that it's not very similar to the traditional one.
Pros: It is healthy, rich in nutrients
Cons: Nothing to do with the traditional Spanish one
January 10, 2013
By: EatingWell User
This is almost identical to the Italian Frittata that my family has made for the past 65 years. I precook the potatoes in the microwave while I am cooking the onion. I find it easy to flip this over the sink, using my largest dinner plate. It's worth the effort and if I served it every day, no one would complain.
June 12, 2012
By: EatingWell User
Coming from a Spanish household, tortillas were always a part of our menus. Never use olive oil, it imparts its own taste. Use instead canola which does not take away from the taste of the ingredients. Whatever u use in your tortilla, season well...salt/pepper. Try one with those overripe bananas, OMG, sweet and awesome. Do one with ground meat, cheese, onions, peas.....salad as a side. Just love them.
G
January 17, 2012
By: jessiethebestie
This has quickly become my favorite breakfast! I use the diced potatoes with onions already in them to save on time, habanero jack cheese to spice it up a little, and put the cover on my pan for a little to help set the top, then flipped it. Could definitely use different ingrediants just as easily, but the fresh spinach and potatoes are delicioso!
November 09, 2011
By: EatingWell User
After Living in Spain...
and having made innumerable tortilla espanolas since returning, my one problem was always the amount of oil you use. Traditionally, you fill the pan with an inch of oil to fully cook the potatoes first, then the onions second. I would swap the cooking of these two ingredients, as the potatoes take much longer. Cook until the are starting to fall apart around the edges and then add the onions. Also, allow potato/onion mixture to cool completely before adding to the eggs to prevent the eggs from cooking early. A tip that I like to use to get a really nice set tortilla is to allow the potato/egg mixture to soak in the refrigerator for 20 to 30 minutes. Flipping is very hard, but getting a plat that completely covers the pan helps, and the plate needs to be flat as well. To prevent sticking, coat the pan (bottom and sides) with a little oil. The great thing about tortillas is you can add ANYTHING to them. Cheese, meats, vegetables .... enjoy!
