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Tortilla Espanola Recipe
by RecipeKing

Tortilla Espanola

Tortilla Espanola-is a delicious, meatless recipe commonly found on many menus in Spain; (Do not confuse this with the Mexican corn or flour tortilla we are used to in the U.S.). This is more of an omelet and cooked on the stovetop. Ingredients include: Eggs, potatoes, onions, spinach and cheese. It is well-seasoned and takes under (1) hour to make. This is also a healthy, low fat, low calories, low sodium, low carbohydrates, low sugars, diabetic-friendly, Weight Watchers (SmartPoints) and vegetarian recipe.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Spain Spanish
Cook time: Servings: 6


  • 3 tsp extra-virgin olive oil, divided
  • 1 small onion, thinly sliced
  • 1 cup cooked diced red potatoes
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp smoked paprika
  • 6 large eggs
  • 4 large egg whites
  • 1/2 cup shredded Manchego or Monterey Jack cheese
  • 3 cups baby spinach leaves, roughly chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  1. Heat 2 teaspoons og the olive oil in a medium-size non-stick skillet over medium heat. Add in the onion and cook, stirring, until translucent (3 to 4 minutes). Add in the potatoes, thyme and paprika. Cook for an additional 2 minutes.
  2. Lightly whisk together the eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with the cheese, spinach, salt and pepper until combined. Wipe the pan clean. Add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until edges are set and bottom is browned (4 to 5 minutes), (it will still be moist in the center).
  3. To flip the tortilla, run a spatula gently around the edges to loosen. Invert a large plate over the pan and turn the tortilla out, onto it. Slide tortilla back into pan; continue cooking until completely set in the middle (3 to 6 minutes). Serve warm or cold.