Tortilla Espanola Recipe

Name: Tortilla Espanola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons, plus 1 teaspoon olive oil; 1 Spanish onion, julienne; 6 garlic cloves, sliced thin; 12 eggs, beaten in a large bowl; 2 baking potatoes, like russets, peeled, sliced in 1/4 inch thick rounds; Salt and freshly ground black pepper, to taste; 6 artichokes, boiled, cleaned (hearts only in quarters); 1 tablespoon chopped thyme, plus more for garnish; 1 tablespoon chopped marjoram, plus more for garnish; 1 lemon, zested; 1 cup grated cheese (Parmesan or Jack)

Servings: persons

3 tablespoons, plus 1 teaspoon olive oil
1 Spanish onion, julienne
6 garlic cloves, sliced thin
12 eggs, beaten in a large bowl
2 baking potatoes, like russets, peeled, sliced in 1/4 inch thick rounds
Salt and freshly ground black pepper, to taste
6 artichokes, boiled, cleaned (hearts only in quarters)
1 tablespoon chopped thyme, plus more for garnish
1 tablespoon chopped marjoram, plus more for garnish
1 lemon, zested
1 cup grated cheese (Parmesan or Jack)

1
Heat oven to 325 degrees F.
2
In a large oven-proof saute pan on medium high, add 1-tablespoon olive oil.
3
Saute the onion and garlic until golden and add directly to the beaten eggs in the bowl.
4
In the same pan, still on medium high heat, add 1-tablespoon olive oil, add potatoes, and saute until golden.
5
Season with salt and pepper, add directly to the egg and onion mixture.
6
In the same pan heat 1-tablespoon olive oil, add artichokes, toss in the pan until golden, and add to egg-onion-potato mixture.
7
Sprinkle the herbs, lemon zest, salt, and pepper on top of the egg mixture.
8
In the same pan, heat 1-teaspoon oil on low heat.
9
Add 1/2 of egg mixture.
10
Top with 1/2 of grated cheese.
11
Add the rest of the egg mixture and the rest of the cheese.
12
Cook until just set, and place gently in the oven until cooked through, about 25 minutes.
13
Allow to stand at room temperature about 10 minutes.
14
Place a large plate over the pan, flip the omelet onto the plate, and serve, garnished with the fresh herbs.

2251

kcal

Calories

201

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 11 ingredients. The key ingredients include: 3 tablespoons, plus 1 teaspoon olive oil, 1 Spanish onion, julienne, 6 garlic cloves, sliced thin, 12 eggs, beaten in a large bowl, and more.

Yes, Tortilla Espanola 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!

Tortilla Espanola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions