How to Make a Spanish Tortilla

This is such an easy recipe on How to Make a Spanish Tortilla or Tortilla Española. This is basically the Spanish version of a frittata, but it’s layered with thinly sliced potatoes and served at room temperature. We’re serving ours with an easy Roasted Red Pepper Goat Cheese Sauce, so this easy dish is perfect for entertaining! 

What is a Spanish Tortilla or Tortilla Española? 

I have a list of about dozen dishes from various restaurants I’ve been to over the years that I’ve instantaneously fallen in love with and subsequently vowed to recreate at home as soon as possible. Some of them, I managed to re-create shortly thereafter (like this feta with phyllo, these crispy beef tacos , or this lobster spaghetti), but a lot of them have just been waiting in purgatory for what seems like an eternity simply because I’ve been too afraid I’ll screw it up – this tortilla española is one of those.

I’ve been in love with this classic Spanish dish since I visited my first tapas restaurant here in Kansas City almost two decades ago. They have an amazing happy hour where a handful of their tapas are half off, and the tortilla española is something I get every single time.

Basically a tortilla española is the Spanish version of a frittata. Although instead of a base of only whipped eggs, layers of thinly sliced or diced potatoes are nestled into a skillet, covered in eggs and baked. Another interesting differentiation from a classic frittata is it’s served cold or room temperature.

Tortilla Española Ingredients

Unlike an American omelet or frittata where we feel the need to stuff the interior full of ingredients, a tortilla española ingredient list is super simple:

• potatoes
• eggs
• salt

In lieu of a filling, what I’ve found is it’s usually served with some sort of creamy sauce, which in La Bodega’s case is a smoky aioli, and in today’s case, it’s a creamy roasted red pepper and goat cheese sauce.

For me, potatoes + eggs + goat cheese + roasted red peppers, is a combination that goes together flawlessly. And I have to say, it rivals the version I fell in love with to begin with.

Most of the recipes I came across, called to slowly cook the potatoes in an obscene amount of olive oil so they don’t brown, but I thought if I could sauté the potatoes instead, it would add an extra layer of flavor without straying too far from the classic recipe. If you want get super precise, you can use a mandolin to evenly slice the potatoes, but I found once they get in there, it doesn’t really make a difference.

How to make a Tortilla Española.

Tortilla Español

Prep: 15 minutes minutes

Cook: 45 minutes minutes

0 minutes minutes

Total: 1 hour hour

• Pin It

Print Rate Email

Tortilla Español is a classic spanish tapa made of layered potatoes and egg. This version is topped with an easy roasted red pepepr and goat cheese sauce, and served warm.

Cook ModePrevent your screen from going dark

8 slices

Ingredients

• ▢ 2 lbs russet potatoes, peeled and sliced 1/8-inch thick
• ▢ 2 tbsp. olive oil
• ▢ 1 tbsp butter
• ▢ 1/2 medium onion, sliced
• ▢ 1 1/2 tsp salt
• ▢ 8 eggs
• ▢ 12 oz jar roasted red peppers, drained
• ▢ 5 oz softened goat cheese
• ▢ 1/4 cup finely chopped chives

Equipment

• Cast iron skillet

Instructions

• Preheat oven to 375 degrees. 
• Add oil and butter to a 9-inch cast-iron skillet. Turn the heat on medium and when the butter melts, add potatoes, onions and salt. Saute potatoes and onions for 7-8 minutes, stirring often until slightly softened. Cover with a lid and let the vegetables steam for 4-5 minutes. Take the lid off and stir to make sure the potatoes aren't sticking, keep doing this until the potatoes are almost fork-tender, another 3-4 minutes. 
• While the potatoes continue to cook, add eggs to a medium bowl. Whisk to combine. Season with a pinch of salt. 
• Once the potatoes are cooked, gently rearrange them in the pan so they are flush and layered in the pan. Pour the eggs on top and use a spatula to gently let the eggs nestle into the eggs. Continue to cook as you would a frittata by tilting the pan and using your spatula to let the uncooked egg fall behind the cooked egg. Once the eggs are starting to set after 1-2 minutes, put the pan in oven. Bake until golden brown and puffed, about 20 minutes. 
• While the eggs cook, add red peppers and goat cheese to a blender or food processor. Blend until smooth. Season with salt and pepper.
• Let tortilla cool for 15-20 minutes. Cut into wedges and serve warm, at room temperature or cold. Spoon sauce on top and garnish with chopped chives. 

Nutrition Information

Serving: 1slice, Calories: 252kcal (13%), Carbohydrates: 22g (7%), Protein: 12g (24%), Fat: 13g (20%), Saturated Fat: 5g (31%), Cholesterol: 176mg (59%), Sodium: 1164mg (51%), Potassium: 600mg (17%), Fiber: 2g (8%), Sugar: 1g (1%), Vitamin A: 686IU (14%), Vitamin C: 26mg (32%), Calcium: 82mg (8%), Iron: 2mg (11%)

© Author: Nicole