Online Round 2 Recipe - Spanish Tortilla

  • Level: Easy
  • Total: 21 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 11 min
  • Yield: 4 servings
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5 eggs

1/2 cup milk

1 cup potatoes, reserved from Barcelona Potatoes recipe, chopped

Salt and fresh ground black pepper

1 tablespoon canola oil


2 plum tomatoes, diced

2 tablespoons chopped fresh basil leaves

1 tablespoon olive oil

Pinch salt and fresh ground black pepper


  1. In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste.
  2. Preheat the oven to 350 degrees F.
  3. In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat. Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes. Remove from the oven to a cutting board and let cool for 5 minutes. Cut into wedges and transfer to a serving platter.
  4. Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.
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