This easy and mega flavorful Tortilla Española is perfect for any brunch or even a meal-prepped breakfast! After my trip to Spain a few years ago, we were lucky enough to attend a cooking class where we got to see how it’s done, a legit, authentic tortilla Española recipe (or, Spanish omelette). And if it’s one thing I learned, this is no ordinary egg dish… the layers of potatoes, onion and in this case… sweet red peppers make it EXTRA (not your mama’s frittata, people). The care that’s taken with each step, building the flavors as you add more veggies and then finally the eggs before flipping (you got this) is fun and so worth it. Whoever you serve this to will taste all the love you put into it! You can also really make it your own with your favorite garnishes and veggies. Adding the sweet red peppers in here give it an extra Spanish flair and flavor that will make you shout, “QUE RICO!”.
Traditional Tortilla Española recipes will have you essentially fry the potatoes and veggies in a lot of olive oil in a pan. But guys, good olive oil is expensive! I wanted to save a bit of it by lightly baking the potatoes (which take the longest to cook) in the oven on a sheet pan FIRST. This way they’re almost all the way there by the time we are ready to marry up with the veggies and eggs. I saute the bright red peppers and shallots (or you can use your favorite onions) with olive oil in the skillet and add the potatoes after, right before the main event! This shortcut saves time and some precious oil, compromising none of the flavors or textures. I also love finishing it all off in the oven for the most even cooking possible, so there are no surprises when we flip that beautiful creation over onto the plate. So an oven-safe skillet will be your best friend here for this full-proof, but half baked tortilla Española recipe.
Whether you’re having a beautiful upcoming Easter brunch or cozy breakfast at home, this Tortilla Española recipe will be a new favorite FAST. Serve it with any side salad, bacon, etc. you like or all by itself (because it’s THAT good).
Want a more traditional omelet? Check this recipe here for tips on how to ACE it: The Perfect Omelet
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