Spanish Tortilla

Jump to Recipe

We’re talking about a whole new kind of tortilla today - SPANISH TORTILLA!

Spanish Tortilla from (@whatsgabycookin) Okay so it’s not new, but it’s new to the site. Usually we’re talking tortillas that are involved in tacos or burritos - but today we’re getting crazy and talking breakfast for dinner style tortillas. 

Did you guys know I almost wrote a cookbook called Breakfast for Dinner? I ended up passing on the deal because it wasn’t the right concept for my first cookbook - avocados are more my speed. Duh! That said, I LOVE a breakfast for dinner situation! It’s so easy and it occurs at least once a week in our house. It marries 2 of my favorite things - eggs and vegetables - and it’s baked until done. This one is extra jazzy as it uses some McCormick red pepper flakes, smoked on the stove for a richer flavor (which I now keep on hand at all times since making those smoky fries a few months back), and some ground cumin. Slice and serve, like a breakfast pie.

Smoking red pepper flakes


Best part about this recipe is that it’s great for breakfast, lunch, snacks or dinner. And it easily feeds a crowd. If you’re feeling a little fancy, throw together a little arugula salad with some olive oil, salt and pepper and then top the tortilla with some extra greens!

Spanish Tortilla from (@whatsgabycookin)


Spanish Tortilla

Author: Gaby Dalkin
5 from 1 vote
I love breakfast for dinner, and this potato tortilla is the best breakfast option there is!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Spanish
Servings 8 people


  • 1 tablespoon olive oil plus more for serving
  • 1 pound Yukon gold potatoes peeled and sliced inch thick
  • 1 red bell pepper ribs and seeds removed, thinly sliced
  • 1 medium onion halved and thinly sliced
  • 8 large eggs
  • ¼ cup chopped chives
  • ½ teaspoon McCormick Red Pepper Flakes smoked
  • ½ teaspoon McCormick Ground Cumin
  • McCormick Sea Salt / McCormick freshly cracked Black Peppercorn to taste


  • Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
  • In a bowl, whisk together eggs, chives, spices, salt, and pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
  • Bake until tortilla is set, 12 to 16 minutes. Serve as needed.


Make sure you select a skillet that both has a lid and is oven-safe so you can go straight from the stovetop to the oven.

Nutrition Information

Calories: 133kcal | Carbohydrates: 13g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 69mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 798IU | Vitamin C: 32mg | Calcium: 38mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!



  1. Although your recipe looks delicious I have to tell you that that is not how Spanish tortillas are traditionally made. We basically just use potatoes, onions, eggs, and salt (although we might add bell pepper, chorizo, or other ingredients to switch things up) and we prepare it on the stove, never in the oven. Would still love to try your recipe, but I won't be calling it tortilla.

  2. Love this recipe, brings me back to my semester abroad in Spain. We'd eat this at least 2-3 times a week for dinner (at like 10pm...something I could never get used to!)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating