Garlic and Olive Oil Spanish Tortilla with Potatoes

By AislePrompt Editorial · ·

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 classic Spanish tortilla made with thinly sliced potatoes, sautéed garlic, and eggs, resulting in a tender, golden omelet perfect for any meal. This Spanish recipe (vegetarian), ready in about 40 minutes, pairs potatoes, olive oil, garlic cloves 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 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: 10 min Cook: 30 min Serves 4 Spanish cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 5 tbsp olive oil in a non-stick skillet over medium-low heat. Add 500 g thinly sliced potatoes and 2 thinly sliced garlic cloves, cooking gently for 15 minutes, stirring occasionally, until the potatoes are soft but not browned.
  2. Step 2: In a large bowl, whisk 6 large eggs with 1 tsp salt and 1/4 tsp black pepper until well combined.
  3. Step 3: Using a slotted spoon, transfer the potatoes and garlic from the skillet into the egg mixture, mixing gently to coat all pieces.
  4. Step 4: Remove excess oil from the skillet, leaving about 1 tbsp. Pour the egg and potato mixture back into the skillet, spreading evenly. Cook over low heat for 6-8 minutes until the edges set and the bottom is golden.
  5. Step 5: Carefully invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side for 4 minutes until fully set and golden.
  6. Step 6: Let cool slightly before slicing into wedges and serving warm or at room temperature.

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