Spanish Tortilla

March/April 2007

Your rating: None Average: 3.7 (177 votes)

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.

"I've been making a tortilla espanola for years! One of my all time favorites. Even with experience, it is so hard to flip unless you make a small one (in a small pan) - if making a large one, a trick is to use a pan that you can put in...
Spanish Tortilla

15 Reviews for Spanish Tortilla


This was delicious, but the flipping was difficult. My tortilla got stuck to the bottom of the pan. I think it might be easier to stick it in the broiler for a few minutes to ensure that the center gets done.


it was good, but bland to us. next time, i'll use pepper jack cheese, and increase the seasonings and add garlic powder. I used a Vidalia onion, which I think was too mild for it. i'll use a regular Spanish onion next time. i also want to try taking turkey italian sausage out of casing and cook and add to the mixture. i think that would be wonderful!!

Comments (1)


Anonymous wrote 2 years 20 weeks ago

Chorizo is an excellent

Chorizo is an excellent addition, mild to spicy depending on how spicy you like your tortilla. I also sometimes add a bit of left-over salsa - tomatillo salza is good.


Great recipe and fairly easy to make. It did taste very much like a traditional Spanish tortilla! I added an additional 1/2 cup of potatoes, but otherwise followed the recipe exactly. All the ingredients are added to the beaten eggs before the mixture goes into the pan. Make sure to rearrange the spinach and potatoes before it cooks to much to keep the ingredients even. Flipping this was a little tricky. Best to do that over a smooth counter so clean up of any splashed contents is easy. (I flipped over the stove top and had a little mess to clean up.)

Comments (1)


Anonymous wrote 2 years 20 weeks ago

I find that the easiest and

I find that the easiest and neatest way is to add the eggs when the veggie-meat mixture is cooked without taking it out of the pan. Then I poke holes all over the unset torilla so that the eggs run down in between, lower the heat and cook for about 5 minutes. I sprinkle the cheese over just before I finish the tortilla under the broiler. No flipping, no mess. Tastes just as good!


You add the spinach in step 2 of the directions. I love spinach and eggs together and keep this recipe handy for a quick weeknight meal- great for vegetarians!


This looks good, but at what point do you add the spinach? The recipe doesn't tell you.


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