Baked Spanish Tortilla – A Quick and Easy Twist on Tradition

The long, lazy days of summer are drawing to a close and soon the back-to-school frenzy will begin. Forget relaxed BBQs and slow-cook dinners, food is needed pronto, somewhere between homework and bathtime.

And that’s just the adults! I’m serious: I don’t even have children, but as a new teacher about to start my first term, I can foresee a lot of busy evenings ahead as I prep lessons and mark work, and cooking is going to be the last thing on my mind. However, a hectic schedule does not have to mean ready meals; you can still have delicious recipes and fresh ingredients to make an arsenal of quick and easy meals in under 30 minutes.

I decided to share with you my version of Spanish tortilla which, just to be clear, is not the same as a Mexican tortilla. It is a type of Spanish omelette.

Bake Spanish tortilla recipe

Spanish tortilla is a healthy, nutritious dish, and traditionally a peasant meal. The basic ingredients are therefore about as simple as you can get: eggs, potatoes, and onion. Traditionally, it is cooked on the stove, very slowly. It has to be constantly watched, have oil added, and be scraped from the edge of the pan so that it doesn’t stick. In short, it is hard work.

So my Spanish potato omelette is a baked version – think of it like a quiche without the crust. It tastes just as good and is much quicker, easier, and more simple to make. It provides a taste of Spain – and for me, a taste of nostalgia – as well as being a nutritious and comforting meal. You do have to be organized to get this in at 30 minutes, but it is very straightforward.

Traditional Spanish omelette recipe
My homemade Spanish tortilla is baked with tomato and peppers

The great thing is that when this Spanish egg and potato dish goes into the oven, all the work has been done and you have some time to do all that ‘messy’ washing up without leaving it to groan over after dinner. It is a brilliant timesaver. It gives you time to get cleared up (or to delegate the children to do so!) and set the table so that you can sit down to dinner with the minimum of stress.

You can elevate this savory delight with a refreshing Sangria mocktail —a vibrant blend of fruits and effervescence that mirrors the zest of Spanish cuisine. This culinary duo that encapsulates the spirit of Spain will blow your mind away. Here is how to make a baked Spanish tortilla (baked Spanish omelette):

Baked Spanish Tortilla

A classic and beloved dish in Spanish cuisine
Total Time 1 hour 35 minutes
Course Appetizer, Breakfast, Main Course
Cuisine Mediterranean, Spanish
Servings 4
Calories 275 kcal


  • 2 large potatoes
  • 1 onion
  • 1 clove of garlic
  • 6 eggs
  • 1 cup sour cream/plain yoghurt
  • olive oil
  • Other fillings as desired this version uses spinach and tomato
  • Salt and black pepper to season to taste.


  • Preheat the oven to 180oC
  • Put a large pan of water on to boil. Then, peel the potatoes and cut into thin slices. Put into the pan of boiling water and simmer for about 6 minutes, or until the potato slices are tender.
  • While the potatoes are boiling, whisk the eggs. Add the yoghurt/cream slowly, whisking all the time. Season with salt and pepper and set this to one side.
  • Place a frying pan on the stove. Put a little oil in the frying pan. Slice the onions roughly and crush the garlic. Put into the pan and fry gently until the onions are just softening. Turn off the heat.
  • Grease a large pyrex dish with olive oil. Drain the potatoes and lay about half of the slices in the pyrex dish. Top with half of the onion and garlic and a layer of spinach. Pour over some of the egg mixture, keeping back more than half. Layer the rest of the potatoes, onions and spinach. You could add whatever else you have to use up – ham/bacon pieces work really well.
  • Pour over the rest of the egg mixture and put into the oven. Bake for about 20 minutes or until the eggs are completely set and the top is just beginning to brown. If desired, slice a tomato and add the slices to the top after about 15 minutes into the cooking time.
  • Once the tortilla is ready, cut it into squares and serve warm with simple salad leaves and some crusty bread and butter. Any leftovers are great cold and popped into lunchboxes the next day.


– The Spanish potato tortilla can be served with various accompaniments, such as salad, bread, sauces (aioli – garlic mayonnaise, romesco sauce, or a spicy tomato sauce), olives, cheese, tapas, roasted vegetables, fresh herbs, and pickled peppers (pepperoncini or piquillo peppers). Feel free to mix and match to create a spread that suits your taste.
– To store tortilla Spanish food, you can put it in the fridge for a maximum of 5 days. If you wish to extend its storage life, consider freezing it instead. After allowing the tortilla Spanish omelette to cool completely, securely wrap it in plastic wrap. Then place it into a freezer-safe ziplock bag, and store it in the freezer for up to 1 month.
 – You can warm it up in the microwave, ensuring you check it every 30 seconds or as needed. Or, you can fry it in a pan for a few minutes.
Keyword baking, gluten free, traditional, vegetarian

So that’s a school-night dinner – and next day’s lunch – sorted and all you have left to clear up are a few plates and the pyrex dish. In my book, that’s a pretty good deal for healthy, fresh home cooking.

What is Spanish tortilla?

Spanish tortilla, also known as “Tortilla Española” or “Tortilla de Patatas,” is a classic and beloved dish in Spanish cuisine. You can find this iconic dish in Spanish households, tapas bars, and restaurants around the world.

Easy Spanish omelette with tomato and peppers
Perfect baked Spanish tortilla

While studying in Spain, I used to eat it all the time. It is offered as a breakfast or snack in pretty much any cafe or bar and it frequently provides a satisfying bite between classes, or as an evening nibble, alongside a glass of rioja. Oh, those were the days!

The Spanish tortilla has a rich history dating back to the 19th century. It originated in the rural regions of Spain, where farmers and laborers needed a hearty and nutritious meal to sustain them throughout the day. The dish was initially created using only a few simple ingredients, making it affordable and accessible to the working class.

Spanish eggs with potatoes
Tortilla Spanish omelette recipe

While the traditional Spanish tortilla recipe consists of potatoes and onions, regional variations exist across Spain. In the northern region of Spain, for example, it is common to find Tortilla de Patatas y Chorizo, which includes Spanish chorizo for added flavor. Some regions have Spanish omelette with vegetables by adding green or red bell peppers, creating a colorful and flavorful twist on the traditional recipe. Other Spanish omelette variations include spinach and cheese.

In Spain, it is common to enjoy a slice of tortilla in a crusty baguette as a sandwich known as “bocadillo de tortilla.”

About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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