Garlic and Paprika-Spiced Spanish Tortilla

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 potato omelette with tender potatoes, sweet onions, and a hint of smoked paprika, perfect for any meal. This Spanish-inspired vegetarian recipe, ready in about 40 minutes, pairs large onion, thinly sliced, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/2 cup olive oil in a large non-stick skillet over medium heat. Add 4 thinly sliced medium potatoes and 1 thinly sliced large onion. Season with 1 tsp salt and 1/2 tsp black pepper. Cook gently for 15 minutes, stirring occasionally until potatoes are tender but not browned.
  2. Step 2: Drain the potatoes and onions in a colander to remove excess oil, reserving the oil.
  3. Step 3: In a large bowl, beat 6 large eggs with 1 tsp smoked paprika until combined. Add the drained potatoes and onions, gently folding to mix without breaking the potatoes.
  4. Step 4: Heat 2 tbsp of the reserved olive oil in a 10-inch non-stick skillet over medium heat. Pour in the egg and potato mixture, spreading evenly. Cook for 6-8 minutes until the edges start to 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 4-5 minutes until fully set and golden. Remove from heat and let cool slightly before slicing.

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