Here’s our version of one of Spain’s classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that’s what gives this a custardy (not bouncy) texture.

Traditional Spanish Tortilla

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 Slices


  • 3 tbsp Avocado oil or EVOO
  • 4 Russet potatoes (~2lbs), disc slices
  • 1 Spanish onion, sliced
  • 10 large eggs, beaten
  • 2 1/2 cups cups of spinach, chopped (optional nutrition bonus)
  • Salt and pepper, to taste


  • Preheat oven to 350 degrees
  •  In a cast iron skillet, heat up oil on medium-high heat. Pan fry potatoes until slightly tender but still have some resistance.
  • Add onions and other vegetables you decide to use and cook until tender.
  • Add beaten eggs to the pan and allow to cook for 2-3 minutes.
  • Place skillet in the oven and cook for about 15min or until eggs are cooked through. You can use a fork to see if eggs are fully cooked. Turn on broiler and broil eggs on high until a nice crust has formed.
  • Cut into eight slices, and enjoy with friends or meal prep for the week.