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You are here: Home / Side dishes / Spanish tortilla (tortilla Española)

Spanish tortilla (tortilla Española)

April 19, 2015 by Caroline's Cooking 34 Comments

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This simple yet tasty Spanish tortilla (tortilla Española) can be made with traditional potato or swap it for rutabaga for a lower carb version. It’s great as part of a tapas meal, or take it on a picnic or to a party. Versatile, comforting and so good.

Spanish tortilla (tortilla Española) with a slice cut out and on top

Tortilla Española, or tortilla de patatas, is something you would see in virtually every bar and cafe that served food in Spain. For those unfamiliar, it’s a type of omelette, Spain’s version of a fritatta, most typically made with potato and onion.

Some would be relatively ‘normal’ sized while others could be a good three inches thick (in case you are wondering, there are special double-sided pans that help that be possible but it still takes some skill).

Spanish tortilla, tortilla Española slices

It was always a regular on our tapas selection when I lived there, usually sitting outside on a patio. So it seems fitting to share it for today’s Sunday Supper which celebrates getting outside for a picnic in line with Earth Day and National Picnic Day coming up this week.

As I said, a Spanish tortilla is most commonly made with potato, but I sometimes also make it with rutabaga which has a very similar texture but is is a little less starchy and lower in carbs, if that’s important to you.

cooking vegetables for Spanish tortilla, tortilla Española

How to make Spanish tortilla, tortilla Española

Whether using potato or rutabaga, you peel and cut slices that are around bite-sized pieces before frying them with the onion. Beat the eggs then add the cooked vegetables along with some salt and pepper, before you put them back in the pan.

cooking Spanish tortilla, tortilla Española

You can get pans that will let you flip it over in the same pan, or if you don’t have one the common alternative is to put a plate over the top, flip over the pan then slide it off on the other side. However these days I often cheat a little and go more down the frittata cooking method of finishing it off under the grill/broiler. It’s certainly less likely to have collapsing/falling on the floor or other similar issues!

Spanish tortilla is a great thing to take along to a picnic as it is easily transportable, not too messy and you can cut it either into wedge portions or bite-sized cubes to make for easy dividing up and eating. It also goes well with pretty much anything so you don’t need to worry too much about what others are bringing. Oh, and it’s also really tasty, so what could be better?

Spanish tortilla, tortilla Española from above as part of a tapas meal

Dishes that work really well with Spanish tortilla include:

  • pinchos Morunos
  • white wine marinated steak
  • Spanish cheese plate
  • simple summer Spanish tapas.

If you want to know more about tapas, head over to my what are tapas post that also has lots of classics to try.

5 from 1 vote
Spanish tortilla (tortilla espanola)
Print
Spanish tortilla
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Spanish tortilla is a classic tapas menu item and for good reason. Great for lunch or as part of a tapas meal.

Course: Lunch, Tapas/Mezze
Cuisine: Spanish
Keyword: Spanish potato fritatta, Spanish tapas
Servings: 2 -8 depending on how served
Calories: 347 kcal
Author: Caroline's Cooking
Ingredients
  • 13 oz potato 370g, or you can use rutabaga/swede (I use nearer 14oz/400g with this)
  • 1 onion small-medium
  • 1 1/2 tbsp olive oil
  • 4 eggs large
  • salt and pepper
Instructions
  1. Peel the potato/rutabaga and onion. Cut the potato/rutabaga in to relatively thin disks - this is probably easiest if you cut chunks around 1in/2.5cm square or a bit smaller then slice them around 1/8in/3mm thick. Peel and dice the onion.

  2. Heat the oil in a small skillet/frying pan over a medium heat then add the potato/rutabaga and onion. Cook, stirring regularly to move the bottom pieces to the top and prevent browning for around 20min, until the potato/rutabaga slices are soft to the knifepoint.

  3. Beat the eggs in a medium bowl and season with salt and pepper. Add the cooked potato/rutabaga and onion and mix through.

  4. Add a little more oil to the skillet if it is dry then tip in the egg mixture and cook over a medium-low heat until you can see it has cooked round the outside and is fairly set in the middle. Heat the broiler/grill and put the pan under until the top is fully set - you aren't looking for it to brown too much, just set the egg.
  5. Allow to rest slightly before loosening from the pan, then place a plate over the pan and invert onto the plate. Serve warm or room temperature in slices or cubes.

Recipe Video

Recipe Notes

Note - if using potatoes, I find it helps to put the slices of potato in a bowl of water as you cut them to help save them from browning and remove some excess starch. Pat the slices dry before adding to the skillet. 

Nutrition Facts
Spanish tortilla
Amount Per Serving
Calories 347 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Cholesterol 327mg 109%
Sodium 145mg 6%
Potassium 962mg 27%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 2g
Protein 16g 32%
Vitamin A 9.5%
Vitamin C 30.4%
Calcium 11.7%
Iron 42.4%
* Percent Daily Values are based on a 2000 calorie diet.

 Here’s what everyone else is bringing to the Sunday Supper picnic, do take a look:

Appetizers:

  • Caprese Skewers by Hezzi-D’s Books and Cooks
  • Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
  • French Onion Dip, with Greek Yogurt by Casa de Crews
  • Mediterranean Spiced Hummus by Take A Bite Out of Boca
  • Watermelon Salad by annaDishes

Beverages:

  • Blackberry Lemonade by The Redhead Baker
  • Blueberry Mojito Mocktails by NeighborFood
  • Grandma’s Stuff by Jane’s Adventures in Dinner
  • Minty Cardinal Punch by Food Lust People Love
  • Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
  • Sangria Punch by A Day in the Life on the Farm
  • Strawberry Pineapple Lemonade by Noshing With The Nolands

Main Dishes:

  • Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
  • Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
  • Boneless Chicken Wings by Nosh My Way
  • Chicken Salad Sliders by Life Tastes Good
  • Spanish tortilla by Caroline’s Cooking (you’re here!)

Sides:

  • Broccoli & Tomato Pasta Salad by Flour On My Face
  • Buffalo Macaroni Salad by Sew You Think You Can Cook
  • Couscous Veggie Salad with Pesto by Cooking Chat
  • Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
  • Granola Salad by Cindy’s Recipes and Writings
  • Greek Style Asparagus Salad by Curious Cuisiniere
  • No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
  • Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen

Soups and Salads:

  • Barley and Rice Salad by Family Foodie
  • Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
  • Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
  • Smoked Turkey Salad by Our Good Life
  • Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen

Desserts:

  • Bacon-Bulleit Brownies by Culinary Adventures with Camilla
  • Fudgey Coca Cola Cake by Recipes Food and Cooking
  • Earth Day Cupcakes by Savory Experiments
  • Lemon Lime Pound Cake by Vintage Kitchen
  • Lemon Yuzu Cookies by NinjaBaker.com
  • Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
  • Peanut Butter Bars by Cosmopolitan Cornbread
  • Peanut Butter Carob Bars by Pies and Plots
  • Sourdough Chunk Cookies by What Smells So Good?

Post has been updated, primarily with new photos, previous photos include the following in case you’re looking for them:

Spanish tortilla (tortilla espanola)

Remember to pin for later!

This simple yet tasty Spanish tortilla (tortilla Española) can be made with traditional potato or swap it for rutabaga for a lower carb version. It's great as part of a tapas meal, or take it on a picnic or to a party. Versatile, comforting and so good. #Spanishfood #tapas #tortilla

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Filed Under: International flavors, Lunch, Side dishes, Spanish food Tagged With: egg, potato, rutabaga, Spanish, tortilla

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Comments

  1. Tara says

    April 19, 2015 at 11:01 am


    Now, that is really cool, I love it!! Great unique idea for a picnic!

    Reply
    • Caroline's Cooking says

      April 20, 2015 at 6:57 am

      Thanks, Tara, we have taken it to a few outdoor picnic/parties and always goes down well!

      Reply
  2. Cindys Recipes and Writings says

    April 19, 2015 at 11:39 am

    I love rutabagas thanks for the recipe!

    Reply
    • Caroline's Cooking says

      April 20, 2015 at 6:58 am

      You’re welcome, I hope you manage to try and like it!

      Reply
  3. Laura Dembowski says

    April 19, 2015 at 12:18 pm

    I would definitely not have the courage to flip this over, but I am totally adding it to my list of things to make.

    Reply
    • Caroline's Cooking says

      April 20, 2015 at 6:59 am

      I understand, Laura, but at least there’s an alternative! I hope you manage to make it and enjoy!

      Reply
  4. Hezzi-D says

    April 19, 2015 at 2:55 pm

    This looks wonderful! So many of my favorites in one dish!

    Reply
    • Caroline's Cooking says

      April 20, 2015 at 7:00 am

      Thanks, it is a simple but tasty dish

      Reply
  5. Liz says

    April 19, 2015 at 3:30 pm

    Wow, what a perfect tortilla! A great picnic entree!

    Reply
    • Caroline's Cooking says

      April 20, 2015 at 7:00 am

      Thanks, Liz, yes it’s great for a picnic.

      Reply
  6. Sarah | Curious Cuisiniere says

    April 19, 2015 at 5:04 pm

    Ooh, I have been wanting to try making one of these! Yours looks terrific!

    Reply
    • Caroline's Cooking says

      April 20, 2015 at 7:01 am

      Thanks, Sarah, I hope you get the chance to make it and like it; it’s not lots of ingredients but is tasty.

      Reply
  7. Serena | Serena Bakes Simply From Scratch says

    April 19, 2015 at 6:14 pm

    This looks fabulous!

    Reply
    • Caroline's Cooking says

      April 20, 2015 at 7:01 am

      Thanks, Serena!

      Reply
  8. Shaina says

    April 19, 2015 at 7:27 pm

    Such a simple and delicious dish, I’ve had it once before and it is just perfect !

    Reply
    • Caroline's Cooking says

      April 20, 2015 at 7:01 am

      Thanks, Shaina, sometimes simple is the best!

      Reply
  9. Sarah says

    April 19, 2015 at 8:45 pm

    We LOVE these here! Great version

    Reply
    • Caroline's Cooking says

      April 20, 2015 at 7:02 am

      Thanks, Sarah, they are great, aren’t they?

      Reply
  10. Wendy, A Day in the Life on the Farm says

    April 20, 2015 at 7:20 am

    It turned out lovely and I like that you use rutabaga instead of potatoes.

    Reply
    • Caroline's Cooking says

      April 25, 2015 at 12:56 pm

      Thanks, Wendy, yes the rutabagas are great in there.

      Reply
  11. Lauren @ Sew You Think You Can Cook says

    April 20, 2015 at 12:04 pm

    I’ve never had rutabaga before, but my produce-curious adventurous husband really wants to try it because it “looks funny”.

    Reply
    • Caroline's Cooking says

      April 25, 2015 at 12:56 pm

      Sometimes funny-looking hides tasty! This is a nice easy introduction to it, so I hope you give it a try!

      Reply
  12. Tammi @Momma's Meals says

    April 20, 2015 at 3:24 pm

    I would never have thought to bring something like this to a picnic but your right! Easy to slice and carry.

    Reply
    • Caroline's Cooking says

      April 25, 2015 at 12:57 pm

      Thanks, Tammi, yes it’s maybe not conventional but really works!

      Reply
  13. Loretta says

    April 25, 2015 at 6:59 am

    Isn’t this just a meal in itself? Love your pictures too!

    Reply
    • Caroline's Cooking says

      April 25, 2015 at 12:59 pm

      Thanks, Loretta. Yes it’s definitely a meal in itself, just maybe not in our hungry household 🙂

      Reply
  14. Jhuls says

    April 25, 2015 at 7:30 am

    Wow! This is such a great dish, Caroline – so easy to make and very simple dish. Thanks for sharing and happy FF. xx

    Reply
    • Caroline's Cooking says

      April 25, 2015 at 1:00 pm

      Thanks, Jhuls, yes simple can be great. Thanks for co-hosting FF this week!

      Reply
  15. Sadia says

    April 25, 2015 at 7:57 am

    This is very new dish for me. Very nice! 🙂

    Reply
    • Caroline's Cooking says

      April 25, 2015 at 1:01 pm

      Thanks, Sadia, I hope you get a chance to try it, it’s very tasty!

      Reply
  16. Julie @ HostessAtHeart says

    April 26, 2015 at 11:12 am

    What a show stopper dish! I’ve never used rutabaga before but this is a year of firsts for me!

    Reply
    • Caroline's Cooking says

      April 27, 2015 at 7:03 pm

      Thanks, Julie, well first time for everything – this is a nice easy introduction to it, you’d hardly know!

      Reply
  17. Effie says

    April 29, 2015 at 6:09 am

    What a great dish to bring to a picnic. Thanks for sharing with FF#65

    Reply
    • Caroline's Cooking says

      May 1, 2015 at 7:07 pm

      Thanks, Effie, yes it’s both very tasty and great picnic food. Great for lots of occasions!

      Reply

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