A Twitter friend came to the rescue on this one. I was up extra early due to the time change (6:45am) and my comrade was up extra early to her infant child. I was craving a breakfast and sent out an S.O.S. for a potato egg bake. She led me to her blog. And I found exactly what I was looking for there.
Eggs and potatoes are a delicious combination and while my husband was a little skeptical of the addition of sweet potatoes, he was pleasantly surprised. I served this as an easy breakfast because it is delicious warm or room temperature. It would also make a great side dish for dinner.
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Tortilla Espanola
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A delightful twist on the classic Spanish tortilla, combining layers of Red Bliss and sweet potatoes with eggs and onions, perfect for breakfast or as a side dish.
Ingredients
- 7 Red Bliss potatoes, cleaned
- 2 small sweet potatoes, cleaned
- 1 sweet yellow onion, thinly-sliced
- 1/4 cup (60 ml) olive oil
- 6 eggs, beaten
- 2-4 tbsp (30-60 ml) parsley, chopped
- Kosher salt, to taste
- 1/2 lemon
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Add the thinly-sliced onions and fry until tender and slightly browned, about 8-10 minutes.
- Meanwhile, bring a pot of water to a boil. Place the cleaned Red Bliss and sweet potatoes in the boiling water and cook until just tender, about 10-15 minutes. Drain and let cool slightly.
- Once cool enough to handle, slice the potatoes into thin rounds.
- In a large bowl, beat the eggs and season with kosher salt to taste. Add the sliced potatoes and onions to the eggs and mix gently to combine.
- Pour the mixture into a greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 20 minutes, or until the eggs are set and the top is lightly golden.
- Remove from the oven and let cool slightly. Squeeze the juice of 1/2 lemon over the top and sprinkle with chopped parsley before serving.
Notes
- This dish can be served warm or at room temperature, making it versatile for breakfast or as a dinner side.
- The addition of sweet potatoes adds a unique twist that pleasantly surprises.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or enjoy cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 185
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Frequently Asked Questions
What makes this a “twist” on the classic tortilla española?
The classic Spanish tortilla uses only regular white or waxy potatoes, eggs, and onion. This version adds sweet potatoes alongside 7 Red Bliss potatoes — a combination the author’s husband was skeptical of but ended up pleasantly surprised by. 
Can this be served at room temperature, or does it need to be hot?
Both are fine — the article says it is delicious warm or at room temperature, making it suitable as an easy breakfast or a dinner side dish. The notes add that leftovers can also be reheated in the oven or enjoyed cold.
esto no es tortilla española.La tortilla española lleva, patatas fritas y opcional, cebolla para dar sabor.Cuando esta frita se mezcla con huevo batido.Punto. no se hierve las patatas, ni se hace en el horno.Primero aprende a hacer el plato, y luego publica
You have no idea, that’s not a Tortilla Española.
I hope you fix the mistake and learn to make a real Tortilla Española, you’ll love it.