Spanish Tortilla

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  • Level: Easy
  • Total: 40 min
  • Prep: 16 min
  • Cook: 24 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup pure olive oil

4 medium russet potatoes, peeled and sliced inch thick

1 large onion, thinly sliced

Kosher salt and freshly ground pepper

4 large eggs

1 cup fresh parsley

1/4 cup diced jarred piquillo or roasted red peppers

Juice of 1/2 lemon


  1. Preheat the oven to 375 degrees F. Heat the olive oil in a 10-inch ovenproof nonstick skillet over high heat. Add the potatoes, onion, 1 1/2 teaspoons salt, and pepper to taste. Cook, turning occasionally, until the potatoes are tender, 10 to 12 minutes. Meanwhile, beat the eggs in a large bowl until foamy.
  2. Set a colander in another large bowl and transfer the cooked potatoes, onion and cooking oil to the colander. Toss gently to drain as much oil as possible; reserve the oil in the bowl. Add the potatoes and onion to the eggs, making sure they are submerged.
  3. Heat 1 tablespoon of the reserved cooking oil in the skillet over medium-high heat. Add the potato-egg mixture and press evenly into the pan with a rubber spatula. Cook until the underside is golden brown, about 4 minutes. Transfer to the oven and bake until set, about 8 more minutes. Loosen the edge of the tortilla with the spatula, then invert onto a plate. Season with salt. Cut into wedges.
  4. Toss the parsley with the piquillo peppers, 1 tablespoon of the reserved cooking oil, the lemon juice, and salt and pepper to taste. Serve with the tortilla.