Tortilla Espanola | #BrunchWeek

Tortilla EspanolaWelcome to the second annual Brunch Week, hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  We have 32 bloggers bringing you their best brunch game from May 5th-11th. From cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway as well.  Please visit them all for more information.

Tortilla espanola has long been on my “learn to cook these things” bucket list. We first had it on our very first visit to Just a Taste, our favorite tapas restaurant in Ithaca. We dipped our forks into the accompanying aioli, and then cut off a piece of the thinly-sliced potatoes covered in egg. Our eyes widened, and I think I stuttered out that it was the best dish we had tasted thus far. By the end, our forks were fighting on the plate as we clamored for the final bite.
Tortilla EspanolaSince then, I’ve wanted to make tortilla espanola, but I never quite found the right occasion to do so. It is best eaten fresh, so I wanted to save it for when we had friends or family over. And then whenever we actually planned a brunch, thoughts of tortilla espanola completely slipped my mind, and I always opted to make pancakes or waffles instead.
So when #BrunchWeek 2014 was announced, I decided that this was the month that I would finally, finally try my hand at the egg, potato and onion dish. As it turns out, making tortilla espanola is astonishingly simple. Just slice the potatoes and onion (I recommend using a food processor or mandoline for this if you have one – it makes it much easier to get thin, even slices!), fry them in some olive oil, then pour the eggs over the top to cook. That’s it, and brunch is ready in under 30 minutes!

Tortilla Espanola

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: Serves 4

Tortilla Espanola

Though tortilla espanola is a great brunch dish, it can also be cut into smaller pieces to make a nice little appetizer or tapas at your next dinner party. Either way, it is a great dish for entertaining that takes very little time to cook.


  • 1/3 cup olive oil
  • 1 pound red potatoes, scrubbed and thinly sliced
  • 1/2 large white onion, thinly sliced
  • 6 eggs
  • 1/2 teaspoon salt


  1. Heat the olive oil over medium heat in a 8" oven-safe skillet. You can use a 10" or even 12" skillet, but know that your tortilla espanola will end up very thin and more difficult to slice.
  2. Add the potatoes and onion to the skillet, flipping and stirring so that they are coated by the oil. Fry over medium heat, stirring occasionally, until golden and beginning to brown.
  3. Remove the potatoes and onions to a paper towel to soak up some of the oil, and reduce the heat to low.
  4. Whisk the eggs with the salt in a small bowl.
  5. Return the potatoes and onions to the skillet, and pour the eggs over the top. Cook over low heat for 3-4 minutes, shaking the skillet occasionally so the eggs don't stick to the bottom. After a few minutes, the eggs should be browning on the bottom.
  6. Slide the skillet into the oven and turn the broiler on high. Broil for 3-4 minutes, or until the top of the tortilla espanola is cooked through and browned.
  7. Cut into wedges and serve immediately.

Check out what everyone else made for brunch today! Beverages:

Egg Dishes:

Breads and Grains:

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Don’t forget to enter the #BrunchWeek giveaway – there are a ton of awesome prizes for you to win! Find more information and enter here. A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:

California Walnuts Facebook, Twitter, Pinterest, Google+ Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram
Dixie Crystals – FacebookTwitterInstagramPinterest
Whole Foods Market Orlando Faceboook, Twitter, Pinterest, Instagram, Stemilt – Facebook, Twitter, PinterestBlog Baloian Farms – Facebook Woot Froot – Facebook, Twitter, Pinterest Vidalia Onion – Facebook, Twitter, Pinterest Grimmway Farms – Facebook, Twitter, Instagram, Pinterest Bonne Maman – Pinterest

Psst: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes for the giveaway free of charge. I have received product related to these brands to use for #BrunchWeek. All opinions stated are my own.


  1. says

    Tortilla español is a favorite of mine…such simple ingredients it’s almost hard to believe how amazingly delicious it turns out!

  2. Vanessa says

    Hello! I tried making the tortilla Espanola using your recipe and unfortunately I was not happy with the end result. One tip is that I think the potatoes and onions should be cooked separately, because onions cook faster than potatoes. Also my tortilla came out super thin, and I used ten eggs since I was using a bigger pan.

    • says

      Sorry to hear that! You may have needed to increase the recipe even more, depending on how much bigger your pan was.