Authentic Spanish Tortilla with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A humble yet iconic Spanish dish where fluffy eggs and potatoes bind into a perfect golden cake, seasoned with the smoky essence of authentic pimentón. This spanish-inspired vegetarian ready in about 45 minutes pairs potatoes, onion, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb potatoes
• 1/2 cup onion
• 6 large eggs
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. Step 1: Peel and slice potatoes into 1/4-inch thick rounds, then simmer in salted water for 10 minutes until just tender — drain and pat dry.
2. Step 2: Thinly slice onion and sauté in 2 tbsp olive oil over medium-low heat until golden and caramelized (about 15 minutes), stirring occasionally.
3. Step 3: Add drained potatoes to the skillet with onions, cook for 5 minutes until potatoes are slightly golden on edges.
4. Step 4: Whisk 6 eggs with 1 tsp smoked paprika and 1/2 tsp salt in a bowl until fully combined.
5. Step 5: Pour egg mixture over potato-onion mixture in skillet, ensuring even distribution.
6. Step 6: Cook on low heat for 10-12 minutes until edges set and top is almost set — do not stir.
7. Step 7: Place a plate upside down over skillet, then carefully flip the tortilla onto the plate. Slide it back into the skillet, cooked-side-down, and cook for 3 more minutes until golden.