I love making a hearty big breakfast on the weekends! If you need more weekend breakfast ideas then make these German pancakes, my Grandma’s pancakes, or omelet muffins.
Spanish Tortilla
Also known as a Spanish omelet, this Spanish tortilla is a staple recipe in Spain cuisine. I love how simple the ingredients are but how flavorful it is. The diced potatoes cook up tender on the inside and slightly crispy on the outside. Then the eggs just bring it all together in one big tasty Spanish tortilla. It’s easy to cook in one large skillet, and fun to see it make one large tortilla-shaped omelet. Enjoy this Spanish tortilla for breakfast, lunch, or dinner because it’s delicious and satisfying any time of day. It’s commonly enjoyed at room temperature and even tastier with my fresh salsa served on top! My kids love these for breakfast and after school! Serve these with homemade guacamole, fresh fruit, or my easy Spanish rice if you really want to fill their bellies after a long day of school.
Ingredients Needed
The ingredients to make this Spanish tortilla are simple and fresh! You’ll always want to have these ingredients on hand so you can whip up this recipe! Your family will love this for breakfast, lunch, or even dinner!
Spanish Tortilla
Russet Potatoes: Russet potatoes are perfect for this recipe because they cook soft and tender! Eggs: Use large room-temperature eggs. Yellow Onion: Dice the yellow onion. Garlic: Fresh minced garlic cloves add so much flavor. Olive Oil: Helps coat the pan and gives the tortilla its golden brown color. Salt and Pepper: Season to taste!
Fresh Salsa
Tomatoes: Diced ripe tomatoes. Green Bell Pepper: Bell pepper adds a crunchy texture to the salsa. Red Onion: Minced red onion adds flavor. Red Wine Vinegar: The tastiest acidic element in the salsa. Salt and Pepper: Season to taste!
Spanish Tortilla Recipe
I love that this is a one-skillet recipe! This Spanish tortilla is easy to make and it’s fun to recreate this traditional dish from Spain. It’s a great weekend breakfast for your family to enjoy! Follow my instructions below because I to walk you through every step of this Spanish tortilla recipe.
Salsa
Spanish Tortilla
Potatoes: I diced my potatoes in this recipe, but you can thinly slice them if you prefer. The size and thickness of your potatoes will determine how fast they will cook. Veggies: Sneak in vegetables by adding chopped peppers or zucchini! Adding vegetables isn’t how they are traditionally made, but if you want veggies then go for it! Size: Your recipe will yield different amounts of tortillas based on the size of the pan you cook them in. A smaller pan will yield more tortillas. Fresh Salsa: I like to make my fresh salsa first to let the flavors marinate together for a fuller-tasting salsa. It complements the Spanish tortilla perfectly! Season: Add extra flavor by seasoning your potatoes or eggs with any spices you like. Chili powder, garlic powder, or cumin would be my first pick!
In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. To Reheat: Reheat leftovers in the microwave until warmed through. Or place leftovers in an oven-safe skillet and reheat in the oven at 350° Fahrenheit for about 10 minutes.
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