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.

No additional tips available.

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

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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.

Spanish Tortilla

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