Pan-Seared Spanish Tortilla with Potatoes and Onion

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A classic thick Spanish omelette featuring tender potatoes and sweet onions slowly cooked and bound with eggs for a satisfying vegetarian dish. This Spanish recipe (vegetarian), ready in about 50 minutes, pairs large potatoes, yellow onion, and olive oil 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 "Build a week of meals around this recipe" 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 medium large potatoes, peeled and thinly sliced
• 1 large yellow onion, thinly sliced
• 1/2 cup olive oil
• 6 large eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1/2 cup olive oil in a large nonstick skillet over medium-low heat. Add 3 medium peeled thinly sliced potatoes and 1 large thinly sliced yellow onion along with 1 tsp salt. Cook gently for 20-25 minutes, stirring occasionally, until potatoes are tender but not browned.
2. Step 2: In a large bowl, beat 6 large eggs with 1/2 tsp black pepper until smooth. Drain potatoes and onions using a slotted spoon to reserve oil.
3. Step 3: Add drained potatoes and onions to the beaten eggs and mix gently to combine.
4. Step 4: Remove all but 2 tbsp of the reserved oil from the skillet and heat over medium heat. Pour the egg, potato, and onion mixture into the skillet and cook undisturbed for 6-8 minutes until the edges are set and golden.
5. Step 5: Carefully invert the tortilla onto a large plate, then slide back into the skillet to cook the other side for 4-5 minutes until fully set and lightly browned.
6. Step 6: Slide the finished tortilla onto a serving plate and garnish with 2 tbsp chopped fresh parsley. Serve warm or at room temperature.