Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2007
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

173 calories; protein 11.5g; carbohydrates 10.4g; dietary fiber 1.4g; sugars 1.6g; fat 9.2g; saturated fat 3.1g; cholesterol 191.7mg; vitamin a iu 1830.6IU; vitamin c 8.5mg; folate 59.4mcg; calcium 91.4mg; iron 1.6mg; magnesium 30.3mg; potassium 339mg; sodium 426.6mg; thiamin 0.1mg.
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Reviews (11)

18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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! Read More
Rating: 5 stars
10/30/2011
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.) Read More
Rating: 5 stars
10/29/2011
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 the oven until the top is set. I only flip it to serve it. Also make sure you cook it over medium to medium-low heat. Electric burners always make me burn it so go lower if an electric stove. Read More
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Rating: 5 stars
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 Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
01/10/2013
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. Read More
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Rating: 5 stars
01/17/2012
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! Read More
Rating: 3 stars
11/09/2011
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! Read More
Rating: 2 stars
03/23/2014
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 Read More