Garlic and Herb Spanish Tortilla with Potatoes

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A traditional Spanish potato omelette enriched with fresh garlic and herbs, slow-cooked to a tender, golden finish perfect for any meal. This Spanish recipe (vegetarian), ready in about 50 minutes, pairs large potatoes, olive oil, and large eggs for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 (about 1.5 lbs) large potatoes, peeled and thinly sliced
• 1/2 cup olive oil
• 6 large eggs
• 3 garlic cloves, minced
• 3 tbsp fresh parsley, chopped
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 medium yellow onion, thinly sliced

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1/2 cup olive oil in a large nonstick skillet over medium heat. Add 4 peeled and thinly sliced large potatoes and 1 thinly sliced medium yellow onion. Cook gently for 20 minutes, stirring occasionally, until potatoes are soft but not browned.
2. Step 2: In a large bowl, whisk 6 large eggs with 1 1/2 tsp salt, 1/2 tsp black pepper, 3 minced garlic cloves, and 3 tbsp chopped fresh parsley.
3. Step 3: Using a slotted spoon, transfer the cooked potatoes and onion to the egg mixture and stir gently to combine.
4. Step 4: Remove excess oil from the skillet, leaving about 2 tbsp. Pour the egg-potato mixture back into the skillet over medium-low heat.
5. Step 5: Cook for 6-8 minutes until the edges are set and lightly golden. Carefully invert the tortilla onto a large plate and slide it back into the skillet to cook the other side for 5 more minutes until fully set and golden.
6. Step 6: Let cool for 5 minutes before slicing into wedges and serving warm or at room temperature.