Pan-Fried Spanish Tortilla with Potatoes and Onions
A classic Spanish tortilla featuring thinly sliced potatoes and onions gently cooked and bound with eggs to create a thick, savory omelette. This spanish-inspired vegetarian (vegetarian) ready in about 50 minutes pairs large yellow onion, thinly sliced, olive oil, large eggs 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.
Ingredients
- 3 large (about 1 lb) medium potatoes, peeled and thinly sliced
- 1 large yellow onion, thinly sliced
- 1/4 cup olive oil
- 6 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1/4 cup olive oil in a 10-inch non-stick skillet over medium heat. Add 3 large peeled and thinly sliced potatoes and 1 large thinly sliced yellow onion. Cook gently for 20 minutes, stirring occasionally, until potatoes are tender but not browned.
- Step 2: In a large bowl, whisk 6 large eggs with 1 tsp salt and 1/2 tsp black pepper. Drain the potatoes and onions from the oil using a slotted spoon and add them to the eggs, stirring gently to combine.
- Step 3: Remove excess oil from the skillet, leaving about 1 tbsp. Pour the egg, potato, and onion mixture into the skillet and cook over medium-low heat for 6-8 minutes until edges are set but center is still slightly runny.
- Step 4: 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. Slide onto a serving plate and let rest for 5 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Spanish Tortilla with Potatoes and Onions 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 Pan-Fried Spanish Tortilla with Potatoes and Onions?
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 Pan-Fried Spanish Tortilla with Potatoes and Onions?
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 Pan-Fried Spanish Tortilla with Potatoes and Onions 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 Pan-Fried Spanish Tortilla with Potatoes and Onions 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.
