Tortilla Tapas
Transform your next gathering into a Spanish-inspired feast with this classic Tortilla Tapas recipe! A beautifully simple yet elegant dish, it features tender, golden potatoes, sweet yellow onions, and fluffy eggs, all simmered and gently cooked to perfection in olive oil. Seasoned with a touch of salt, black pepper, and optionally garnished with fresh parsley, this traditional Spanish tortilla delivers hearty flavors in every bite. Perfect for sharing, these bite-sized portions can be served warm or at room temperature, making them ideal for parties, potlucks, or even as a quick snack. With minimal prep and just 45 minutes from start to finish, this dish is a must-try centerpiece for any authentic tapas spread.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 medium Potatoes
- 6 large Eggs
- 4 tablespoons Olive oil
- 1 medium Yellow onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and thinly slice the potatoes into 1/8-inch rounds. Place them in cold water to prevent browning, then drain and pat dry with a clean kitchen towel or paper towels.
Peel and finely slice the yellow onion into thin half-moon shapes.
In a large, nonstick skillet, heat 3 tablespoons of olive oil over medium heat. Add the potatoes and onions to the skillet, spreading them out evenly.
Cook the potatoes and onions for about 15 minutes, stirring occasionally to prevent sticking, until the potatoes are tender but not browned. Lightly season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Meanwhile, crack the eggs into a large mixing bowl. Beat them until well combined, then add the remaining salt and pepper.
Once the potatoes and onions are done cooking, remove them from the skillet using a slotted spoon and add them to the bowl with the beaten eggs. Stir gently to combine and let the mixture rest for 5 minutes.
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Pour the potato-egg mixture into the skillet, spreading it evenly to create a flat, compact layer.
Cook the tortilla for 8–10 minutes, shaking the skillet occasionally to prevent sticking, until the edges are set and the bottom is golden brown. Reduce heat if necessary to avoid burning.
To flip the tortilla, place a flat plate over the skillet. With one hand firmly on the plate and the other on the skillet handle, quickly invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down.
Cook the flipped tortilla for an additional 5 minutes until fully set and lightly golden on both sides.
Remove the skillet from the heat and transfer the tortilla to a cutting board or serving plate. Let it rest for 5 minutes before slicing it into small, bite-sized squares or wedges.
Optionally, garnish with fresh parsley before serving. Enjoy your Tortilla Tapas warm or at room temperature.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
