Are you ready to spice up your meal routine with a classic dish from Spain? Look no further than the humble Spanish tortilla. This simple yet flavorful egg-based dish has been a staple in Spanish cuisine for generations, and we’re excited to share our favorite variations with you.
From the classic potato tortilla to more adventurous combinations like chorizo and Manchego or sweet potato and caramelized onion, there’s something for every taste bud. Whether you’re looking for a quick weeknight dinner solution or a show-stopping brunch dish, these 19 delicious Spanish tortilla recipes have got you covered.
In this article, we’ll take you on a culinary journey through the world of Spanish tortillas, exploring different flavors and ingredients to find the perfect recipe for your next gathering. So let’s get started!
Classic Spanish Potato Tortilla
This iconic Spanish dish is a staple of tapas culture, made with simple ingredients and straightforward preparation. A perfect snack or side dish for any occasion.
Ingredients:
– 4-5 large potatoes, peeled and thinly sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup olive oil
– Salt to taste
– 4 eggs
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the potato slices, chopped onion, and minced garlic.
3. Season with salt to taste.
4. Heat the olive oil in a 9-inch (23 cm) skillet over medium heat. Add the potato mixture and cook for about 10 minutes, stirring occasionally, until the potatoes start to soften.
5. In a separate bowl, whisk together the eggs. Pour them over the potatoes in the skillet.
6. Cook for an additional 2-3 minutes, until the eggs are set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the tortilla is golden brown and set.
Cooking Time: 25-30 minutes
Spinach and Goat Cheese Spanish Tortilla
A twist on the classic Spanish tortilla, this recipe combines the earthy flavors of spinach with the creaminess of goat cheese.
Ingredients:
– 6 eggs
– 1/2 cup fresh spinach leaves, chopped
– 1/4 cup crumbled goat cheese
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in a 9-inch (23cm) non-stick skillet over medium heat.
4. Pour in the egg mixture and cook for 2-3 minutes, until edges start to set.
5. Sprinkle chopped spinach and crumbled goat cheese evenly over the eggs.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are almost set.
7. Remove from the oven and let cool for a few minutes before serving.
Cooking Time: 15-18 minutes
Chorizo and Manchego Spanish Tortilla
Add a touch of Spanish culture to your brunch with this flavorful tortilla, packed with spicy chorizo and creamy Manchego cheese. Perfect for a weekend treat or a quick lunch.
Ingredients:
– 6 large eggs
– 1/2 cup diced chorizo (Spanish sausage)
– 1/4 cup grated Manchego cheese
– 1 small onion, finely chopped
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, beat the eggs with a fork.
3. Add the diced chorizo, grated Manchego cheese, and chopped onion to the eggs. Mix well.
4. Season with salt and pepper to taste.
5. Grease a 9-inch (23cm) oven-safe skillet with olive oil.
6. Pour the egg mixture into the prepared skillet.
7. Cook over medium heat for 2-3 minutes or until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the tortilla is cooked through and slightly golden.
9. Remove from the oven and let it rest for a few minutes before slicing and serving.
Cooking Time: 15-20 minutes
Sweet Potato and Caramelized Onion Tortilla
Transform your brunch game with this sweet and savory tortilla, featuring roasted sweet potatoes and caramelized onions. Perfect for a cozy morning or afternoon gathering!
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 large eggs
– 1 cup shredded cheddar cheese (optional)
– 6-8 corn tortillas
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes for 45 minutes, or until tender.
3. In a separate pan, caramelize onions over medium-low heat for 20-25 minutes, stirring occasionally.
4. In a bowl, whisk eggs and season with salt and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble the tortilla by layering roasted sweet potatoes, caramelized onions, and scrambled eggs (with cheese, if using).
7. Fold tortilla in half and cook in a non-stick skillet over medium heat for 2-3 minutes per side, until crispy and golden.
Cooking Time: Approximately 1 hour
Zucchini and Feta Spanish Tortilla
This Spanish-inspired omelette is a flavorful twist on the classic tortilla, featuring tender zucchini and tangy feta cheese.
Ingredients:
– 4 large eggs
– 1 medium zucchini, diced
– 2 tablespoons olive oil
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a small bowl, beat the eggs and season with salt and pepper.
2. Heat one tablespoon of olive oil in a large non-stick skillet over medium heat.
3. Add the diced zucchini and cook until tender, about 5 minutes.
4. Pour the egg mixture over the zucchini and cook until the edges start to set, about 2-3 minutes.
5. Sprinkle the crumbled feta cheese over the eggs and use a spatula to gently fold the tortilla in thirds.
6. Cook for an additional minute, then slide the tortilla onto a plate and serve hot, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Roasted Red Pepper and Potato Tortilla
This Spanish-inspired tortilla combines sweet roasted red peppers with tender potatoes and a hint of smokiness, perfect for a satisfying brunch or snack.
Ingredients:
– 2 large eggs
– 1 large potato, peeled and thinly sliced
– 2 roasted red bell peppers, diced
– 1 small onion, finely chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, beat the eggs and season with salt and pepper.
3. Add the sliced potatoes, roasted red peppers, and chopped onion to the bowl and mix well.
4. Heat the olive oil in a large non-stick skillet over medium heat. Pour in the egg mixture and cook for 2-3 minutes or until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the tortilla is cooked through and slightly golden brown.
6. Remove from the oven and let it cool before slicing and serving.
Cooking Time: 15-17 minutes
Smoked Paprika and Garlic Spanish Tortilla
A flavorful twist on the classic Spanish tortilla, this recipe combines the richness of smoked paprika with the pungency of garlic. Perfect as a snack or side dish.
Ingredients:
– 6 large eggs
– 1/2 cup diced onion
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, onion, garlic, parsley, smoked paprika, salt, and pepper.
3. Heat the olive oil in a 9-inch non-stick skillet over medium heat.
4. Pour in the egg mixture and cook for 2-3 minutes or until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the tortilla is cooked through and slightly puffed.
6. Remove from the oven and let cool before slicing into wedges.
Cooking Time: 17-22 minutes
Mushroom and Thyme Spanish Tortilla
This classic Spanish tortilla is elevated by the earthy flavor of mushrooms and the subtle hint of thyme, making it a perfect brunch or dinner option.
Ingredients:
– 6 large eggs
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5-6 minutes.
4. In a separate bowl, whisk together the eggs and a pinch of salt. Pour the egg mixture over the mushroom mixture in the skillet.
5. Cook for 2-3 minutes or until the edges start to set. Sprinkle with thyme leaves.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the tortilla is almost set.
7. Remove from the oven and let it cool slightly before slicing and serving.
Cooking Time: 18-20 minutes
Leek and Parmesan Spanish Tortilla
A twist on the classic Spanish tortilla, this recipe adds a sweet and savory flavor from caramelized leeks and a sprinkle of nutty Parmesan cheese. Perfect as a snack or side dish.
Ingredients:
– 4 large eggs
– 2 medium leeks, thinly sliced and caramelized (see note)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Add the caramelized leeks, Parmesan cheese, and a grind of black pepper to the egg mixture. Mix well.
4. Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and cook for 2-3 minutes or until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the tortilla is cooked through and slightly puffed.
6. Remove from the oven and let it cool before slicing into wedges.
Cooking Time: 20-25 minutes
Artichoke and Sun-Dried Tomato Tortilla
Elevate your snack game with this flavorful and colorful tortilla filled with artichoke hearts, sun-dried tomatoes, and gooey cheese.
Ingredients:
– 1 large flour tortilla
– 1/2 cup artichoke hearts (canned or marinated)
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together artichoke hearts, sun-dried tomatoes, and mozzarella cheese.
3. Place the tortilla on a baking sheet lined with parchment paper.
4. Spread the artichoke-sun-dried tomato mixture evenly over the center of the tortilla, leaving a 1-inch border around the edges.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Fold the edges of the tortilla inward to create a crust, then bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Bacon and Cheddar Spanish Tortilla
This savory Spanish tortilla recipe combines crispy bacon with melted cheddar cheese, perfect for a quick brunch or snack.
Ingredients:
– 6 eggs
– 1/2 cup diced cooked bacon
– 1/4 cup grated cheddar cheese
– 1 small onion, finely chopped
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in an 8-inch non-stick skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
4. Pour in the egg mixture and scramble until just set, about 2-3 minutes.
5. Sprinkle diced bacon and grated cheddar cheese evenly across the eggs.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until the cheese is melted and the eggs are fully cooked.
7. Remove from the oven and let cool slightly before slicing and serving.
Cooking Time: 12-14 minutes
Herbed Potato and Olive Spanish Tortilla
A twist on the classic Spanish omelette, this recipe adds the earthy flavors of potatoes and olives to create a hearty and flavorful dish perfect for brunch or dinner.
Ingredients:
– 4 large eggs
– 2 medium-sized potatoes, peeled and diced
– 1/4 cup pitted green olives, sliced
– 2 tablespoons chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced potatoes and cook for 5-7 minutes, or until they start to brown.
3. In a bowl, whisk together the eggs and a pinch of salt. Add the chopped parsley, garlic, and cooked potatoes. Mix well.
4. Pour the egg mixture into the skillet with the remaining tablespoon of olive oil.
5. Cook for 2-3 minutes, then transfer the skillet to the preheated oven.
6. Bake for 12-15 minutes or until the eggs are set and the tortilla is golden brown.
Cooking Time: 20-25 minutes
Spicy Tomato and Chorizo Tortilla
A flavorful and spicy twist on the classic Spanish tortilla, this recipe combines sweet tomatoes with savory chorizo for a satisfying brunch or snack. Perfect for a quick meal or party appetizer.
Ingredients:
– 6 eggs
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 can of diced tomatoes (14 oz)
– 4 slices of chorizo, sliced
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Instructions:
1. Heat a non-stick skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the diced tomatoes and stir to combine with the onion mixture.
5. Crack in the eggs and scramble them into the tomato mixture.
6. Add the sliced chorizo and stir to combine.
7. Cook until the tortilla is almost set, about 3-4 minutes.
8. Flip the tortilla and cook for an additional minute.
9. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 10-12 minutes
Caramelized Onion and Gruyère Spanish Tortilla
Elevate your brunch game with this rich and savory Spanish tortilla, packed with sweet caramelized onions and melted Gruyère cheese.
Ingredients:
– 4 large eggs
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 cup grated Gruyère cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the onions over medium-low heat for 30-40 minutes, stirring occasionally, until they are dark golden brown and caramelized.
3. Beat the eggs in a bowl and season with salt and pepper.
4. Add the cooked onions and Gruyère cheese to the eggs and mix well.
5. Pour the mixture into a greased 9-inch (23 cm) round baking dish or skillet.
6. Bake for 35-40 minutes, or until the edges are golden brown and the center is set.
Cooking Time: 40 minutes
Roasted Garlic and Rosemary Potato Tortilla
A flavorful twist on the classic Spanish tortilla, this recipe combines the sweetness of roasted garlic with the earthiness of rosemary and the comfort of potatoes.
Ingredients:
– 2 large potatoes, peeled and thinly sliced
– 3 cloves of garlic, roasted (see notes)
– 2 tablespoons olive oil
– 1/4 cup chopped fresh rosemary leaves
– 6 eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Add the sliced potatoes, roasted garlic, olive oil, and chopped rosemary to the bowl. Toss gently to combine.
4. Pour the mixture into a greased 9-inch (23cm) oven-safe skillet or tortilla pan.
5. Bake for 35-40 minutes or until the eggs are set and the potatoes are tender.
6. Remove from oven and let cool slightly before serving.
Notes: To roast garlic, preheat oven to 400°F (200°C). Cut the top off a whole head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until soft and mashed. Let cool before using.
Pumpkin and Sage Spanish Tortilla
This autumnal take on the traditional Spanish tortilla combines the warmth of roasted pumpkin with the earthy flavor of sage, perfect for a cozy fall evening.
Ingredients:
– 4 large eggs
– 1 medium pumpkin, roasted and diced (about 1 cup)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Add the roasted pumpkin, olive oil, garlic, and sage to the eggs. Mix until well combined.
4. Heat a non-stick skillet or omelette pan over medium heat. Pour in the egg mixture.
5. Cook for 2-3 minutes or until the edges start to set.
6. Transfer the pan to the preheated oven and bake for 8-10 minutes, or until the tortilla is cooked through and slightly puffed.
7. Remove from the oven and let cool slightly before slicing and serving.
Cooking Time: 12-15 minutes
Shrimp and Asparagus Spanish Tortilla
This Spanish-inspired omelette is a flavorful and filling meal that combines succulent shrimp, tender asparagus, and creamy eggs.
Ingredients:
– 6 large eggs
– 1/2 cup diced onion
– 1/2 cup diced red bell pepper
– 1/2 pound large shrimp, peeled and deveined
– 1 cup fresh asparagus, trimmed
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced onion and red bell pepper; cook until softened, about 3-4 minutes.
3. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. Meanwhile, beat the eggs in a bowl and season with salt and pepper.
5. Pour the egg mixture over the cooked vegetables and shrimp in the skillet.
6. Cook until the edges start to set, about 1-2 minutes.
7. Add the asparagus and cook until tender, about 3-4 minutes more.
8. Use a spatula to gently lift and fold the tortilla in thirds; cook for an additional minute.
9. Slide the tortilla onto a plate and garnish with parsley, if desired.
Cooking Time: About 15-20 minutes
Eggplant and Red Pepper Tortilla
Add a flavorful twist to traditional Spanish tortillas with this roasted eggplant and red pepper version. This vegetarian delight is perfect for a quick weeknight dinner or as a snack.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 red bell peppers, sliced into 1/4-inch thick strips
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 large eggs
– 4 small flour tortillas
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant, red peppers, onion, and garlic with olive oil, smoked paprika, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until vegetables are tender.
4. In a bowl, whisk together eggs and a pinch of salt.
5. Heat a non-stick skillet over medium heat. Add an egg mixture and cook until set, then fold in half.
6. Repeat with remaining egg mixture and fold tortillas to enclose roasted vegetables.
7. Serve warm.
Cooking Time: 30-35 minutes
Wild Mushroom and Truffle Spanish Tortilla
Experience the rich flavors of the Mediterranean with this decadent tortilla, infused with the earthy notes of wild mushrooms and the luxurious aroma of truffles.
Ingredients:
– 6 large eggs
– 1/2 cup heavy cream
– 1/4 cup grated Manchego cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (e.g., chanterelle, cremini), sliced
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the sliced mushrooms and cook until they release their moisture and start browning.
4. In a separate bowl, whisk together eggs, heavy cream, and grated cheese.
5. Pour the egg mixture over the mushroom mixture in the skillet. Cook for 2-3 minutes or until edges start to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the tortilla is cooked through and slightly puffed.
7. Remove from the oven and let cool slightly. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 18-20 minutes
Summary
Discover the rich flavors of Spain with these 19 delicious tortilla recipes! From classic potato to innovative combinations like spinach and goat cheese or chorizo and Manchego, there’s a recipe for every occasion. Try sweet potato and caramelized onion, zucchini and feta, roasted red pepper and potato, or many more. Each recipe is carefully crafted to showcase the best of Spanish cuisine, with ingredients like smoked paprika, garlic, and sun-dried tomatoes. Whether you’re looking for a quick weeknight meal or a show-stopping brunch, these tortillas are sure to impress.
