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Simple Spanish Tortilla Recipe | The Mediterranean Dish. Spanish tortilla is a simple, satisfying, and perfectly layered potato and egg casserole. Serve it with our easy spinach and arugula salad. Get both recipes on TheMediterraneanDish.com #spanishtortilla #eggcasserole #fritatta #mediterraneanfood #mediterraneanrecipe #brunch #breakfast

Best Spanish Tortilla Recipe


  • Author: The Mediterranean Dish
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6 or more 1x

Description

All-star Spanish Tortilla Recipe! Satisfying casserole with layers of velvety, olive oil cooked potatoes, onions and eggs. Serve w/ spinach arugula salad


Scale

Ingredients

  • 10 medium eggs
  • Salt
  • 1 tsp sweet Spanish paprika
  • 1 tsp dried oregano
  • 1 cup Private Reserve extra virgin olive oil
  • 1 1/2 lb russet potatoes (2 to 3 russet potatoes), peeled, halved and sliced cross-wise
  • 1 large yellow onion, peeled, halved and sliced cross-wise
  • 4 scallions, trimmed, chopped (both white and green portions)

For Spinach and Arugula Salad 


Instructions

  1. In a big bowl, whisk together the eggs, salt, paprika and oregano. Set aside for now.
  2. Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat, watching until shimmering.
  3. Add potatoes, onions and scallions to the oil (don’t worry, at first, they won’t all seem to fit, but with a little stirring, they’ll compress as they cook.) Lower heat immediately to medium-low (you’ll want to control the heat making sure it continues to gently bubble). Cook for 25 minutes, stirring occasionally, until potatoes are very tender.
  4. Preheat the oven to 400 degrees F.
  5. Use a heat-safe strainer over a heat-safe bowl to drain olive oil (keep the oil aside for now). Season the potatoes well with salt.
  6. Give the eggs a quick whisk and add the potato mixture to the eggs, freeing the skillet up.
  7. In the skillet, heat 3 tbsp of the reserved oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce heat to medium-low. Cook uncovered for 2 minutes, then transfer to heated oven for 5 minutes or so to finish cooking, watching carefully. Invert onto a serving plate, or leave to serve directly from pan. I like to add a garnish of chopped scallions. Set aside for 10 minutes or so before serving.
  8. Meanwhile, in a salad bowl, toss the spinach, arugula, salt, spices, lemon juice and a drizzle of olive oil together.
  9. Slice Spanish tortilla into 6 slices and serve with the spinach and arugula salad. Add crusty bread, if you like. Enjoy!

Notes

  • Category: Appetizer, Breakfast, Dinner
  • Method: Stovetop and Baked
  • Cuisine: Spanish

Keywords: Spanish Tortilla, How to Make Spanish Tortilla