BAKED SPANISH TORTILLA RECIPE:
How to Make Baked Spanish Tortilla
Our baked Spanish tortilla is an easy and quick recipe inspired by the classic Spanish dish, but prepared in a lighter and more practical way at home. Made with simple ingredients like potatoes, eggs and fresh onions, it turns into a golden, flavorful dish of Mediterranean cooking to your table.
Simple to prepare and perfect for many occasions, this baked Spanish tortilla can be served as a main dish for lunch or dinner, making about 4 generous portions. Cut into smaller slices, it also works beautifully as tapas, ideal for sharing with friends or serving as part of a casual appetizer spread, for up to 6 portions, in true Healthy and Delicious style. Key steps of the recipe are supported by short videos showing textures and techniques, and you’ll find the full video recipe here below.
VIDEO RECIPE SPANISH TORTILLA
RECIPE SCORECARD
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* Based on our internal rating system
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9.0
NUTRITIONAL VALUES
* Calculated per portion using standard ingredient databases
440 kcal
34 g
13 g
28 g
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Cuisine:
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Meal Type:
15 minutes
45 minutes
60 minutes
4
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RECIPE PROFILE
✓ 5 medium potatoes, peeled (about 26.5 oz or 750 g)
✓ 6 eggs
✓ 2 fresh scallions onions (about 3.5 oz or 100 g)
✓ 6 tablespoons extra virgin olive oil (about 2.8oz or 80 g)
✓ Salt, to taste
INGREDIENTS SPANISH TORTILLA
"This baked Spanish tortilla is one of those recipes we rely on when we want something simple, satisfying, and easy to manage. It’s perfect for meal prep since it keeps well and can be enjoyed at different times of the day. We especially like that baking makes the process more hands-off compared to the traditional version, while still delivering great flavor. It’s a practical dish that works just as well for a quick lunch as it does when you need something ready to share."
How it Comes Together
"A visual walkthrough of the key moments that turn simple ingredients into Spanish Tortilla."
+ HOW TO MAKE IT STEP BY STEP
2. Cook potatoes in the oven
✓ Place the potatoes and spring onions in a baking tray lined with parchment paper
✓ Season with extra virgin olive oil and salt
✓ Mix well to distribute the seasoning evenly and level
✓ Bake at 350°F (180°C) for 15 minutes, until starts turning lightly golden
✓ Lower to 250°F (120°C) & continue cooking for 20 minutes, until the potatoes are soft
1. Prepare potatoes & onions
✓ Peel the potatoes and rinse them under running water
✓ Cut them into small and thin slices to ensure they cook evenly
✓ Trim the base and the tougher outer layer of the spring onions
✓ Slice onions finely
3. Prepare the egg mixture
✓ Meanwhile, crack the eggs into a large bowl
✓ Beat them with a fork or whisk until the mixture is smooth and well combined
✓ Let the eggs rest for a few minutes
4. Combine potatoes and eggs
✓ Once cooked, allow the potatoes to cool for a few minutes
✓ Add them to the bowl with the beaten eggs
✓ Mix gently to combine all the ingredients
✓ Let the mixture rest for about 10 minutes
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Step 1 - The cut
10 sec
+ RECIPE MOMENTS
10 sec
Step 2 - Double bake
5. Prepare the baking pan
✓ Meanwhile, increase the oven temperature to 480°F (250°C)
✓ Place an oven-safe frying pan or a small baking dish inside the oven
✓ Let it heat up for about 5 minutes
6. Make the mixture creamier
✓ Using an immersion blender, give the potato and egg mixture 1–2 quick pulses
✓ The result should be slightly creamier while still leaving most potatoes slices visible
Step 3 - Texture
6 sec
Step 4 - Mix
8 sec
Step 5 - Blend
7 sec
Step 6 - Final bake
7 sec
8. Serve
✓ Let the tortilla rest for a few minutes before cutting
✓ Slice into wedges and serve warm or slightly warm
7. Bake the tortilla
✓ Carefully remove the hot pan from the oven and lightly grease it with a drizzle of olive oil
✓ Pour in the potato and egg mixture and level the surface with a spatula
✓ Bake at 480°F (250°C) for 9–10 minutes, until the top is golden and set
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TIPS FOR PERFECT RESULTS
RECIPE VARIATIONS
This baked Spanish tortilla can easily be customized with a few additional ingredients. For example, you can enhance it with fresh herbs such as parsley or chives, which add aroma and a touch of freshness without changing the simplicity of the recipe.
If you prefer a richer flavor, you can add small cubes of cheese such as scamorza, provola, or feta directly to the egg and potato mixture. During baking, the cheese will melt and create an even softer and more flavorful texture.
For an even heartier version, you can include sautéed or grilled vegetables such as zucchini, bell peppers, or spinach. It is important to cook them separately first and let them cool slightly, so they do not release too much moisture while the tortilla is baking.
Finally, for an extra Mediterranean touch, you can add chopped black olives or sun-dried tomatoes, which give the tortilla a more intense flavor and make it perfect to serve in wedges as tapas during an aperitif.
To achieve a compact and evenly cooked baked Spanish tortilla, it is important to cut the potatoes into small, thin and regular slices. This allows them to cook evenly and blend better with the eggs, preventing some pieces from remaining too firm or undercooked.
The first stage of cooking in the oven at a higher temperature helps the potatoes lightly brown and develop more flavor. The second stage at a lower temperature allows them to finish cooking gently without drying out, keeping the inside soft and tender.
When you combine the potatoes with the eggs, let the mixture rest for a few minutes. This step helps the ingredients blend together more naturally and results in a more compact tortilla after baking. If you prefer a slightly creamier and more uniform texture, you can give the mixture one or two short pulses with an immersion blender, without fully blending it.
For a golden and slightly crisp surface, it is helpful to heat the baking pan in the oven before adding the mixture. The contact with the hot pan allows the tortilla to cook quickly on the bottom and helps it keep a firm shape when sliced.
+ FAQs ABOUT SPANISH TORTILLA
How long should a baked Spanish tortilla cook?
A baked Spanish tortilla requires two stages of cooking. First, the potatoes are cooked in the oven at 350°F (180°C) for about 15 minutes, then the temperature is lowered to 250°F (120°C) for another 20 minutes to finish cooking them gently. After mixing the potatoes with the eggs, the tortilla is baked in a very hot oven at 480°F (250°C) for about 9–10 minutes, until the surface becomes golden and set.
What ingredients are used in Spanish tortilla?
The traditional ingredients for Spanish tortilla are potatoes, eggs, onion, extra virgin olive oil, and salt. In this baked version we use fresh spring onions, which give the dish a slightly more delicate and lighter flavor. The recipe still stays true to the simplicity of the classic Spanish tortilla.
Can Spanish tortilla be baked in the oven instead of cooked in a pan?
Yes, Spanish tortilla can also be prepared in the oven, resulting in a lighter but still very flavorful dish. Baking allows you to use less oil than the traditional pan-fried version and makes the preparation easier, since you don’t need to flip the tortilla during cooking.
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