Tortilla Española

Culinary Cam

11 hours ago

3 min read

Here we are at the twentieth installment of our 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! Can you believe we only have six more letters to go this year! Here we are with the letter 't'...

T is for...

Butternut Squash, Thyme, Ham, & Wild Rice Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Chanya Tondak by Mayuri’s Jikoni
Cheeseburger Tacos by A Day in the Life on the Farm
Easy Taco Salad Bowls by Blogghetti
Garlic Lemon Tuna Steaks - Sous Vide by Food Lust People Love
Homemade Taco Seasoning by Sneha’s Recipe
Tomatillo Salad by Karen’s Kitchen Stories
Tortilla Española by Culinary Cam (you're here)
Turkey and Sweet Potato Chili Joes by A Messy Kitchen
Tuscan Sausage Soup by Jolene’s Recipe Journal

Tortilla Española

This is an easy appetizer that constantly appears on my tables for my paella parties. It's easy to make ahead of time and is delicious served at room temperature. Please note that this isn't a completely traditional recipe as I make mine in an oven like a frittata. But it hits all the notes of magnificently tender potatoes and onions in an eggy layer with hits of salt and pepper.

The key to making the potatoes so silky they practically melt in your mouth: poach the potatoes and onions slowly in olive oil before folding them into the eggs.

Ingredients

1-1/2 pounds Yukon gold potatoes, thinly sliced
1/2 pound onions, peeled and thickly sliced
olive oil
8 to 10 large eggs
salt
pepper
smoked paprika (not traditional, but I love this addition)

Procedure

Preheat oven to 350 degrees Fahrenheit. Line a baking dish with parchment paper and set aside.

In a mixing bowl, whisk the eggs with salt, pepper, and smoked paprika until fully-combined.

Pour a thin layer of oil into a heavy-bottom skillet. Place sliced potatoes and onions in the pan. Pour in enough olive oil to almost completely submerge the potatoes and onions. Bring to a simmer and poach slowly until the potatoes are easily pierced with a fork.

Using a slotted spoon, move the potatoes and onions to the prepared dish. Pout the eggs into dish and gently shake to ensure that all of the potatoes and onions are coated.

Cover the dish with foil and place in the preheated oven. Bake for 25 to 30 minutes. Remove the foil and bake until the egg is completely set in the center, approximately another 10 to 15 minutes.

Let cool completely before slicing. For appetizers, I usually do small cubes. But larger wedges with a side salad would make a great main dish as well!