Garlic and Olive Oil Spanish Tortilla with Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired spanish (vegetarian) ready in about 40 minutes pairs peeled and thinly sliced potatoes, olive oil, thinly sliced 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

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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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 Olive Oil 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 olive oil from drying out.

Can I substitute ingredients in Garlic and Olive Oil 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 Olive Oil Spanish Tortilla with Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Olive Oil 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.

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