Garlic and Herb Spanish Tortilla with Potatoes

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

A traditional Spanish potato omelette enriched with fresh garlic and herbs, slow-cooked to a tender, golden finish perfect for any meal. This spanish (vegetarian) ready in about 50 minutes pairs large potatoes, 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 6, 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: 35 min Serves 6 Spanish cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Garlic and Herb Spanish Tortilla with Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 Garlic and Herb Spanish Tortilla with Potatoes?

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 large potatoes from drying out.

Can I substitute ingredients in Garlic and Herb Spanish Tortilla with Potatoes?

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 Garlic and Herb Spanish Tortilla with Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Garlic and Herb Spanish Tortilla with Potatoes vegetarian?

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

What others are saying

Related recipes