Recipes Breakfast and Brunch Potatoes Tortilla Española 4.6 (48) 33 Reviews 21 Photos I make this Spanish tortilla recipe all the time at home. My boyfriend's family is Spanish, and he loves this dish. It's easy to prepare and always a crowd-pleaser. Traditionally, this dish uses only onions, potatoes, and egg; however, I like to add a little green, either parsley or chives. Submitted by Jaime The Tomato Snob Updated on April 5, 2024 Save Rate Print Share Trending Videos Close this video player 21 21 21 21 21 Prep Time: 20 mins Cook Time: 25 mins Additional Time: 5 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil, or more if needed 2 large potatoes, peeled and thinly sliced salt and pepper to taste ¼ teaspoon smoked paprika, or to taste 1 sweet Spanish onion, thinly sliced 6 large eggs 1 teaspoon olive oil 1 bunch fresh parsley, coarsely chopped 1 tablespoon olive oil Directions Preheat the oven to 350 degrees F (175 degrees C). Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat until it shimmers. Place potatoes into hot oil and season with salt and pepper. Sprinkle with smoked paprika. Pan-fry potatoes, stirring and tossing occasionally, until they start to soften, about 8 minutes. Add onion and cook, stirring occasionally, until potatoes and onion are lightly browned and onion is translucent, about 10 more minutes. Remove the skillet from heat and allow to cool for about 5 minutes. Beat eggs with 1 teaspoon olive oil in a large bowl. Stir in parsley, then add potato-onion mixture until lightly combined. Heat 1 tablespoon olive oil in the same skillet over medium heat until it shimmers. Gently spoon egg-potato mixture into hot oil. Reduce heat to medium-low and shake the skillet a few times to help release omelette from the bottom of the skillet. Slide the skillet into the preheated oven. Bake in the preheated oven until omelette is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelette should come out clean; cut into pie-shaped pieces and serve. Cook’s Note You can use chives instead of parsley.You can use sweet red onion instead of Spanish onion — the sweeter, the better. I Made It Print Nutrition Facts (per serving) 340 Calories 16g Fat 37g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 340 % Daily Value * Total Fat 16g 20% Saturated Fat 4g 18% Cholesterol 279mg 93% Sodium 126mg 5% Total Carbohydrate 37g 14% Dietary Fiber 5g 19% Total Sugars 4g Protein 14g 28% Vitamin C 59mg 66% Calcium 92mg 7% Iron 4mg 22% Potassium 1018mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved