Savory with sweet mini red peppers, this foolproof tortilla Española recipe will be your new favorite brunch, breakfast, or dinner dish. This is not your mama’s frittata, it’s even perfect for a tapas night.
This easy and flavorful Tortilla Española is perfect for any brunch or even as a meal-prepped breakfast. And let me tell you, this is no ordinary egg dish. The layers of potatoes, onions, and in this case, sweet red peppers, take it to the next level. It’s definitely not your average frittata. The care taken with each step, building the flavors as you add the veggies and then finally the eggs, before flipping (don’t worry, you’ve got this), is fun and so worth it. Whoever you serve this to will taste all the love you put into it. Plus, you can customize it with your favorite garnishes and veggies. The addition of sweet red peppers gives it an extra Spanish flair that’ll make you say, “¡Qué rico!”
Traditional Tortilla Española recipes have you fry the potatoes and veggies in a lot of olive oil. But let’s be real—good olive oil can get expensive. To save some of it, I bake the potatoes lightly on a sheet pan first, which takes the longest to cook. By the time they’re done, they’re almost ready to be combined with the veggies and eggs. I sauté the bright red peppers and shallots (or use your favorite onions) in olive oil in the skillet, then add the potatoes just before the main event. This shortcut saves time and olive oil without compromising any flavor or texture. I also like finishing everything in the oven for the most even cooking possible, so there are no surprises when flipping that beautiful creation onto a plate. An oven-safe skillet will be your best friend for this foolproof, semi-baked Tortilla Española recipe. 
Whether you’re planning a beautiful brunch or a cozy breakfast at home, this Tortilla Española recipe will become a fast favorite. Serve it with a side salad, bacon, or even on its own, because it’s just that good.
How to Make Tortilla Española with Sweet Mini Red Peppers
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare the Potatoes:
- Peel the potatoes and slice them into even, medium-thin rounds using a mandoline or slicer for consistency.
- Line a baking sheet with parchment paper, and drizzle 1 tablespoon of olive oil on top. Toss the potato slices in the oil to coat, arranging them in a single layer if possible. Sprinkle with sea salt.
- Bake the potatoes for 15-20 minutes on the middle rack of the oven, until they are tender but not crispy.
3. Cook the Vegetables:
- While the potatoes bake, thinly slice the shallots and sweet mini peppers into even rings. Remove the seeds and stems from the peppers.
- Heat 3 tablespoons of olive oil in an oven-safe, non-stick skillet over medium heat.
- Add the shallots and peppers to the skillet, season with salt and pepper, and sauté for 4-5 minutes, stirring frequently, until tender but not browned. Adjust the heat as necessary to avoid burning.
4. Add the Potatoes to the Skillet:
- Once the potatoes are done, add them to the skillet with the sautéed vegetables. Spread everything out evenly and press down gently with a spatula. Let it cook for 2 minutes over medium-low heat.
5. Prepare the Egg Mixture:
- In a mixing bowl, whisk together the eggs until fully combined. Season with salt and pepper to taste.
- Pour the egg mixture over the potatoes and vegetables in the skillet. Use a spatula to gently nudge the vegetables, allowing the egg to seep into the gaps and cover everything evenly.
6. Bake the Tortilla:
- Transfer the skillet to the oven and bake for 8-10 minutes on the top rack, or until the eggs are set but the top is not too browned. Check the tortilla at the 8-minute mark for doneness.
7. Flip and Serve:
- Once done, remove the skillet from the oven and run a spatula along the edges and underneath the tortilla to ensure it’s not sticking.
- Place a large plate over the top of the skillet, and with oven mitts, carefully flip the skillet over so the tortilla releases onto the plate.
- Garnish with fresh parsley or herbs of your choice. Slice and serve warm, or refrigerate for later.
Recipe Notes:
- Potato Slicing: Using a mandoline ensures uniform slices that cook evenly.
- Vegetable Substitutions: Feel free to use other veggies like bell peppers or onions in place of sweet mini peppers.
- Skillet Tip: A non-stick, oven-safe skillet is essential for this recipe to prevent sticking.
- Storing: Tortilla Española can be served warm or at room temperature and can be stored in the refrigerator for up to 3 days.
Spanish Omelette: Tortilla Española with Sweet Mini Red Peppers
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Tortilla Española – the classic Spanish potato omelette – is a simple, but incredibly flavorful dish that combines thinly sliced potatoes, sautéed vegetables, and eggs. This version also includes delicious sweet peppers.
Ingredients
4 red or Yukon gold potatoes
4 tablespoons olive oil, divided (60 ml)
2 shallots, thinly sliced
4 sweet mini peppers, thinly sliced
6 eggs
Sea salt and freshly ground black pepper, to taste
Fresh parsley or your favorite herbs, for garnish
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare the Potatoes:
- Peel the potatoes and slice them into even, medium-thin rounds using a mandoline or slicer for consistency.
- Line a baking sheet with parchment paper, and drizzle 1 tablespoon of olive oil on top. Toss the potato slices in the oil to coat, arranging them in a single layer if possible. Sprinkle with sea salt.
- Bake the potatoes for 15-20 minutes on the middle rack of the oven, until they are tender but not crispy.
3. Cook the Vegetables:
- While the potatoes bake, thinly slice the shallots and sweet mini peppers into even rings. Remove the seeds and stems from the peppers.
- Heat 3 tablespoons of olive oil in an oven-safe, non-stick skillet over medium heat.
- Add the shallots and peppers to the skillet, season with salt and pepper, and sauté for 4-5 minutes, stirring frequently, until tender but not browned. Adjust the heat as necessary to avoid burning.
4. Add the Potatoes to the Skillet:
- Once the potatoes are done, add them to the skillet with the sautéed vegetables. Spread everything out evenly and press down gently with a spatula. Let it cook for 2 minutes over medium-low heat.
5. Prepare the Egg Mixture:
- In a mixing bowl, whisk together the eggs until fully combined. Season with salt and pepper to taste.
- Pour the egg mixture over the potatoes and vegetables in the skillet. Use a spatula to gently nudge the vegetables, allowing the egg to seep into the gaps and cover everything evenly.
6. Bake the Tortilla:
- Transfer the skillet to the oven and bake for 8-10 minutes on the top rack, or until the eggs are set but the top is not too browned. Check the tortilla at the 8-minute mark for doneness.
7. Flip and Serve:
- Once done, remove the skillet from the oven and run a spatula along the edges and underneath the tortilla to ensure it’s not sticking.
- Place a large plate over the top of the skillet, and with oven mitts, carefully flip the skillet over so the tortilla releases onto the plate.
- Garnish with fresh parsley or herbs of your choice. Slice and serve warm, or refrigerate for later.
Notes
Potato Slicing: Using a mandoline ensures uniform slices that cook evenly.
Vegetable Substitutions: Feel free to use other veggies like bell peppers or onions in place of sweet mini peppers.
Skillet Tip: A non-stick, oven-safe skillet is essential for this recipe to prevent sticking.
Storing: Tortilla Española can be served warm or at room temperature and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1/6 of the tortilla
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 110g
First time making a tortilla Española and it was easier than I expected. Delicious!
Perfect dish for lazy Sundays. I added a bit of cheese too, and it was amazing.
As a Spanish person, I can formally endorse this recipe!