Spanish Tortilla

I loooooove this recipe. Eggs I know. I’m an egg addict. This is something that you can use as a breakfast, an appetizer at a party and even a snack. It is layered, smooth, complex and flavorful. Fritter like, it doesn’t take a ton of time but it does pack one hell of a punch in your taste buds. It pops with color and the smell of the red peppers and paprika will delight you first thing in the morning (Or brunch with some morning bubbly!).


  • 8 large eggs
  • 3/4 teaspoon of paprika
  • Salt and pepper
  • 4 tablespoons of olive oil
  • 1 medium yellow onion
  • 1 lb Yukon potatoes (pealed, halved if large and sliced no thicker then 1/4 of an inch thick)
  • 1 cup of roasted red peppers (drained, dried and chopped)


Preheat oven at 350 degrees F with your rack in the center. If you are using a different pan then the one you are cooking with, make sure it is in there so that it heats. If not, use an oven safe 10 inch skillet and heat 3 table spoons of the olive oil.

Whisk eggs in a large bowl with paprika and set to the side.

Add the onion, potatoes, two teaspoons of salt and half a teaspoon of pepper to heated pan. Cook and over, stirring occasionally for about 10-12 minutes.

Stir in the roasted red peppers until heated; 1-2 minutes.

Fold the hot veggies into the eggs, separating any potatoes that might be sticking together. Add the last tablespoon of olive oil to pan and heat. Transfer the egg mixture into the pan, making sure that they are distributed in an even layer.

Transfer into the oven and bake for 25-30 minutes, until the tortilla is set in the center.

Remove from the oven (Being careful of the handle as it will be hot) and let cool for about ten minutes. Run a silicon spatula around the edges of the pan and flip carefully onto a wire rack.

Serve by cutting into triangles. It can be served hot or at room temperature.