Baked Spanish Tortilla with Potatoes and Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Spanish tortilla baked to golden perfection, featuring thinly sliced potatoes and sweet onions bound by eggs. This spanish (vegetarian, gluten free) ready in about 45 minutes pairs yellow onion, thinly sliced, extra virgin olive oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 30 min Serves 4 Spanish cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F (190°C). In a large oven-safe skillet, heat 5 tbsp extra virgin olive oil over medium heat. Add 3 large peeled and thinly sliced potatoes and 1 large thinly sliced yellow onion.
  2. Step 2: Cook the potatoes and onions gently for 15 minutes, stirring occasionally, until soft but not browned.
  3. Step 3: In a large bowl, beat 6 large eggs with 1 tsp salt and 1/2 tsp black pepper. Add the cooked potato and onion mixture, stirring gently to combine without breaking the potatoes.
  4. Step 4: Pour the egg mixture back into the skillet, spreading it evenly. Cook over medium heat for 5 minutes until edges begin to set.
  5. Step 5: Transfer the skillet to the preheated oven and bake for 12-15 minutes until the tortilla is fully set and golden on top. Let cool for 5 minutes before slicing and serving.

Frequently asked questions

How long does Baked Spanish Tortilla with Potatoes and Onion take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Spanish Tortilla with Potatoes and Onion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow onion, thinly sliced from drying out.

Can I substitute ingredients in Baked Spanish Tortilla with Potatoes and Onion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Spanish Tortilla with Potatoes and Onion for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Spanish Tortilla with Potatoes and Onion vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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