Pan-Seared Spanish Tortilla with Potatoes and Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic thick Spanish omelette featuring tender potatoes and sweet onions slowly cooked and bound with eggs for a satisfying vegetarian dish. This spanish (vegetarian) ready in about 50 minutes pairs large potatoes, yellow onion, 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 "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: 15 min Cook: 35 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 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.

Frequently asked questions

How long does Pan-Seared Spanish Tortilla with Potatoes and Onion 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-Seared Spanish Tortilla with Potatoes and Onion?

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 large potatoes from drying out.

Can I substitute ingredients in Pan-Seared Spanish Tortilla with Potatoes and Onion?

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-Seared Spanish Tortilla with Potatoes and Onion 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-Seared Spanish Tortilla with Potatoes and Onion 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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