Tortilla Española (Spanish Tortilla)

Name: Tortilla Española (Spanish Tortilla)
Prep time: 35 min
Cook time: 45 min
Total time: 140 min
Ingredients: 0.5 cup olive oil; 2 pounds baking potatoes, peeled and cut into 1/4-inch slices; salt and pepper to taste; 2 tablespoons olive oil; 2 onions, sliced into rings; 6 large eggs; 1 roasted red pepper, drained and cut into strips; 3 ounces Spanish serrano ham, chopped; 2 tablespoons chopped fresh Italian parsley

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Tortilla Española is a potato and onion omelette. It's a classic tapas dish, prepared all over Spain. This version also includes roasted red peppers and Spanish Serrano ham. Unlike most omelettes, a Spanish tortilla is served at room temperature.

Submitted by sjmoraes

Updated on April 5, 2024

close up view of a Tortilla Espanola (Spanish Tortilla) in a cast iron skillet

Prep Time:

35 mins

Cook Time:

45 mins

Additional Time:

1 hr

Total Time:

2 hrs 20 mins

Servings:

Yield:

1 Spanish tortilla

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Ingredients

½ cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 large eggs
1 roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley

Directions

Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to a large bowl, leaving oil in the skillet. Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to the bowl, reserving oil in the skillet. Season potatoes with salt and pepper.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool.
Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
Heat the large skillet with reserved oil over low heat. Pour in egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until tortilla has set in the center, about 4 minutes.
Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

184 home cooks made it!

Nutrition Facts (per serving)

477	Calories
32g	Fat
36g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 477
% Daily Value *
Total Fat 32g	41%
Saturated Fat 7g	33%
Cholesterol 199mg	66%
Sodium 449mg	20%
Total Carbohydrate 36g	13%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 13g	25%
Vitamin C 28mg	31%
Calcium 59mg	5%
Iron 2mg	11%
Potassium 631mg	13%

* 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.