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Spanish Tortilla

Author: Gaby


  • 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
  • 1/4 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.