Baked Tortilla Española with Caramelized Onions

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 developed and reviewed.

A traditional Spanish potato and egg omelet baked to silky perfection with sweet caramelized onions adding depth and richness. This Spanish recipe (vegetarian), ready in about 45 minutes, pairs Yellow onion, thinly sliced, Olive oil, Large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 30 min Serves 4 Spanish cuisine 280 cal/serving

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Ingredients

2 medium (about 1 lb) Large potatoes, peeled and thinly sliced
1 large Yellow onion, thinly sliced
4 tbsp 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. Heat 3 tbsp olive oil in a large ovenproof skillet over medium heat. Add 1 large thinly sliced yellow onion and cook for 12 minutes, stirring often until deeply golden and caramelized.
Step 2: Add 2 medium peeled and thinly sliced potatoes to the skillet with the onions. Season with 1 tsp salt and 1/2 tsp black pepper. Cover and cook over medium-low heat for 10 minutes, stirring occasionally until potatoes are tender but not browned.
Step 3: In a large bowl, beat 6 large eggs with a pinch of salt and pepper. Pour the eggs evenly over the potatoes and onions in the skillet. Cook on the stovetop for 3 minutes until the edges begin to set.
Step 4: Transfer the skillet to the preheated oven and bake for 15 minutes until the tortilla is fully set and lightly golden on top. Let rest for 5 minutes before slicing and serving.