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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.
- 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, 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 as evenly as possible 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.
Make the Roasted Red Pepper Sauce
- While the eggs cook, add red peppers and goat cheese to a blender or food processor.
- Blend until smooth.
- Season with salt and pepper.
Substitutions and Tips and Tricks for Recipe Success
- Make sure to keep checking the potatoes, you don’t want them to stick or burn!
- Use a good non-stick pan! This is essential, as you don’t want the tortilla espanola to stick.
- If you like your potatoes even, use a mandolin.
- Serve cold or at room temperature.
- If you don’t like goat cheese, feel free to leave it out.
Tortilla Español
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
Cookbook says
“potatoes + eggs + goat cheese + roasted red peppers”
Best. Combo. Ever.
Now just add a glass or 4 of wine!
Ben Myhre says
> potatoes + eggs + goat cheese + roasted red peppers, is just a combination that goes together flawlessly,
yes.. this all looks so good.
Nicole says
Thanks Ben!
Adrienne says
Looks delicious!
Nicole says
Thank you Adrienne!
Sue Ringsdorf says
This looks absolutely divine!! Can’t wait to try it!! 🙂
Nicole says
Thank you Sue!