Pan-Seared Spanish Tortilla with Potatoes and Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Spanish egg and potato omelet cooked gently to achieve a tender interior and golden exterior, perfect for any meal of the day. This spanish-inspired breakfast (vegetarian) ready in about 40 minutes combines large, thinly sliced yellow onion, extra virgin olive oil, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1/2 cup extra virgin olive oil in a 10-inch non-stick skillet over medium heat until shimmering. Add 3 peeled and thinly sliced medium potatoes and 1 large thinly sliced yellow onion. Cook gently for 15 minutes, stirring occasionally, until the potatoes are tender but not browned.
  2. Step 2: Meanwhile, whisk 6 large eggs with 1 tsp salt and 1/2 tsp black pepper in a large bowl.
  3. Step 3: Using a slotted spoon, transfer the potatoes and onions from the skillet to the eggs, mixing gently to combine and letting the mixture rest for 5 minutes.
  4. Step 4: Remove excess oil from the skillet, leaving about 1 tbsp. Pour the egg, potato, and onion mixture back into the skillet over medium-low heat, cooking undisturbed for 6-8 minutes until the edges begin 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. Slide onto a serving plate and let cool slightly before slicing.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Spanish Tortilla with Potatoes and Onions take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Pan-Seared 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 in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Pan-Seared 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-Seared 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-Seared 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.

Related recipes