Tortilla Española

25 Reviews
83% would make this recipe again

Spanish omelette (with potatoes, peppers, and onions).

Preparation : 10 min Cooking : 35 min
390 calories/serving


8 eggs size large
3 potatoes, peeled and cut into 7 mm slices 600 g
2 onions, finely chopped 400 g
2 cloves garlic, minced
1/2 dried chili peppers, minced 0.2 g
1 tbsp butter, unsalted 14 g
2 tbsp olive oil 30 mL
2 servings Oven-Roasted Peppers
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

The peppers must be roasted in advance.


  1. Prepare the vegetables. Mince the garlic and finely chop the onion. Peel the potatoes and cut them into slices about 7 mm thick. Chop the oven-roasted peppers.  
  3. Heat the butter and half of the oil in a non-stick skillet. Add the garlic and onion. Cook on medium heat 4-5 min, until the garlic is translucent and not burned. Add the potatoes and roasted peppers, then season with salt and pepper. Cook over low heat 15-20 min, stirring from time to time until they are soft and lightly coloured.  
  5. In a bowl, whisk the eggs. Add the minced chili pepper, then season with salt and pepper. Add the cooked vegetables then mix well.  
  7. Heat the rest of the oil in another non-stick skillet over high heat. Add the mixture, distributing it evenly over the pan. Gently lift the edges with a spatula and push them towards the centre. After 3-5 min, the bottom will be cooked to a nice crust. Lower the heat and continue to cook until the edges get darker (10-15 min). Gently shake the pan occasionally to keep the omelette from sticking.  
  9. Before turning the omelette, gently lift the edges with a spatula and cover the skillet with a large plate or flat lid. Leave the plate on the skillet 2 min, in order to trap some humidity underneath. This will help the flipping. Quickly turn the covered skillet upside-down so that the omelette ends up on the plate. Add a little more oil to the skillet. Gently slide the omelette back in and cook over medium heat 3-4 min. Slide onto a plate and serve.

Nutrition Facts Table

per 1 serving (310 g)


% Daily Value




19 g

29 %

Saturated 5.4 g
+ Trans 0.2 g

28 %


390 mg


160 mg

7 %


40 g

13 %


5 g

19 %


8 g

Net Carbs

35 g


17 g

Vitamin A

62 %

Vitamin C

261 %


8 %


16 %


This recipe is :
Excellent source of  :
Folacin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin E
Good source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Vitamin B1, Zinc
Source of  :
Calcium, Vitamin K
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 2 ½
Meat and Alternatives 1 ½
Fats 1 ½

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25 Reviews (24 with rating only) 83% would make this recipe again
april 05, 2009 | I would make this recipe again

This was really tasty and made a good brunch dish. I think it might have even tasted better on day 2.

Useful 3

Top Reviews

View All Reviews
april 05, 2009 | I would make this recipe again

This was really tasty and made a good brunch dish. I think it might have even tasted better on day 2.

Useful 3

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