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Spanish Tortilla

March/April 2007

Your rating: None Average: 3.7 (180 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.



READER'S COMMENT:
"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

17 Reviews for Spanish Tortilla

05/08/2016
Anonymous
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.

Savory, Satisfying, A little labor intensive while babysitting it in the broiler
Comments
05/08/2016
Anonymous
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.

Savory, Satisfying
Comments
09/10/2014
Great for brunch!

This made for a delicious brunch. Loved the blend of red potato, onion, and spinach. We loved having this with salsa <3

Comments
03/23/2014
Anonymous
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.

It is healthy, rich in nutrients
Comments (1)

6 comments

Anonymous wrote 1 year 19 hours ago

Totally agree. This is more

Totally agree. This is more like a fritatta; Not a Spanish (from Spain) Tortilla.

01/10/2013
Anonymous

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.

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