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BACKED 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 that brings the comforting taste 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.

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RECIPE DETAILS

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 4

Difficulty: ⭐☆ ☆ (Easy)
Special Diets: Gluten-Free, Mediterranean, Vegetarian, Lactose-Free
Meal Type: Lunch, Dinner, Snack
The quantities can be easily doubled or halved

Estimated nutritional values per serving: 440 kcal · 34 g carbohydrates · 13 g protein · 28 g fat

INGREDIENTS SPANISH TORTILLA

5 medium potatoes, peeled (about 750 g)
6 eggs
2 fresh scallions onions (about 100 g)
6 tablespoons extra virgin olive oil (about 80 g)
Salt, to taste

HOW TO MAKE IT STEP BY STEP

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

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 180°C (350°F) for 15 minutes, until starts turning lightly golden
Lower the temperature to 120°C (250°F) and continue cooking for another 20 minutes, until the potatoes are soft

Visual guide

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

Visual guide

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

5. Prepare the baking pan

Meanwhile, increase the oven temperature to 250°C (480°F)
Place an oven-safe frying pan or a small baking dish inside the oven
Let it heat up for about 5 minutes

Don't miss here below, the complete video for the Spanish Tortilla, it will guide you step by step for the best results.

Visual guide

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

7. Bake the tortilla

Carefully remove the hot pan from the oven and lightly grease it with oil spray or a drizzle of olive oil
Pour in the potato and egg mixture and level the surface with a spatula
Bake at 250°C (480°F) for 9–10 minutes, until the top is golden and set

8. Serve

Let the tortilla rest for a few minutes before cutting
Slice into wedges and serve warm or slightly warm

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.

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.

TIPS FOR PERFECT RESULTS

RECIPE VARIATIONS

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 180°C (350°F) for about 15 minutes, then the temperature is lowered to 120°C (250°F) 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 250°C (480°F) 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.