Spanish Tortilla Recipe

Name: Spanish Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons extra-virgin olive oil, divided; 1 small onion, thinly sliced; 1 garlic clove, minced; ½ cup mushroom, sliced; 1 cup precooked diced red potatoes; 1 tablespoon chopped fresh thyme; ½ teaspoon smoked paprika; 6 large eggs; 4 large egg whites; ½ cup shredded manchego cheese or ½ cup monterey jack cheese; 3 cups Baby Spinach, roughly chopped; ½ teaspoon salt; ½ teaspoon fresh ground pepper

Servings: persons

3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 garlic clove, minced
½ cup mushroom, sliced
1 cup precooked diced red potatoes
1 tablespoon chopped fresh thyme
½ teaspoon smoked paprika
6 large eggs
4 large egg whites
½ cup shredded manchego cheese or ½ cup monterey jack cheese
3 cups Baby Spinach, roughly chopped
½ teaspoon salt
½ teaspoon fresh ground pepper

1
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat.
2
Add onion and cook, stirring, until onions are translucent, 3 to 4 minutes.
3
Add the garlic and mushrooms to the onions after 2 minutes into this process.
4
Add potatoes, thyme and paprika and cook for 2 minutes more.
5
Lightly whisk eggs and egg whites in a large bowl.
6
Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined.
7
Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat.
8
Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
9
To flip the tortilla, run a spatula gently around the edges to loosen them.
10
Invert a large plate over the pan and turn out the tortilla onto it.
11
Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes.
12
Serve warm or cold.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 teaspoons extra-virgin olive oil, divided, 1 small onion, thinly sliced, 1 garlic clove, minced, ½ cup mushroom, sliced, and more.

Yes, Spanish Tortilla falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Tortilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions