Baked Spanish Tortilla with Potatoes and Onion

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Spanish tortilla baked to golden perfection, featuring thinly sliced potatoes and sweet onions bound by eggs. This Spanish recipe (vegetarian, gluten free), ready in about 45 minutes, pairs yellow onion, thinly sliced, extra virgin olive oil, and 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 "Build a week of meals around this recipe" 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

3 large medium potatoes, peeled and thinly sliced
1 large yellow onion, thinly sliced
5 tbsp extra virgin olive oil
6 large eggs
1 tsp salt
1/2 tsp black pepper

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Instructions

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.
Step 2: Cook the potatoes and onions gently for 15 minutes, stirring occasionally, until soft but not browned.
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.
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.
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.