Spanish Potato Tortilla with Baby Spinach and Red Pepper
A traditional Spanish tortilla española with vibrant baby spinach and sweet red bell pepper. This thick, cake-like omelet features tender potatoes as the star ingredient, creating layers of flavor and texture. Perfect for breakfast, lunch, or a light dinner, this versatile dish can be served warm or at room temperature. The addition of fresh vegetables adds color and nutrition while maintaining the authentic Spanish technique of slowly cooking potatoes until perfectly tender.
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 russet potato, peeled and quarteredYukon Gold potato1:1
Yukon Gold will be creamier
- ½ cup yellow onion, chopped
- 2 ounces fresh baby spinach
- ½ cup red bell pepper, chopped
- 3 large eggs
- 1 tablespoon milk
- salt, to taste
- black pepper, to taste
Instructions
- 1
Slice the potato very thin, about 1/8 inch
- 2
Heat one tablespoon of oil in an 8-inch non-stick pan on medium high
- 3
Add potato and onion to pan and immediately reduce heat to medium-low
- 4
Stir potatoes occasionally and cook for about 15 minutes until tender and can be pierced with a fork without browning
- 5
Remove potatoes and onion from pan, add a pinch of salt and set aside to cool
- 6
Add chopped red bell pepper and baby spinach to the pan on low heat and warm to soften for about 5 minutes
- 7
Remove vegetables and set aside to cool slightly
- 8
Combine eggs, milk, salt and pepper in a large bowl and whip with a fork to scramble
- 9
Add the slightly cooled potatoes, onion, baby spinach and bell pepper and stir until combined
- 10
Add remaining oil to the pan and heat on medium high until hot
- 11
Add egg mixture to pan and pat down with rubber spatula to even out layers
- 12
Lower heat to medium-low and cook for 2-3 minutes without stirring
- 13
When top is wet but not runny and sides are firm, carefully run spatula around edges and under the egg
- 14
Place a large plate on top of pan and flip so tortilla falls onto plate
- 15
Slide tortilla back into pan with uncooked side face down
- 16
Cook for additional 2-3 minutes
- 17
Invert tortilla onto serving dish and season with salt and pepper to taste
Tips
Don't let the potatoes brown during the initial cooking - keep heat low and stir occasionally to ensure even, gentle cooking.
The tortilla is ready to flip when the top is wet but not runny and the edges are firm to the touch.
Use a plate larger than your pan for easy flipping, and don't worry if it's not perfect - practice makes perfect with Spanish tortillas.
Good to Know
Refrigerate for up to 3 days. Serve cold or bring to room temperature.
Can be made up to 1 day ahead. Best served at room temperature.
Serve warm, at room temperature, or cold. Cut into wedges like a pie.
Common Mistakes
Keep heat low when cooking potatoes to avoid browning and ensure tender texture.
Don't flip too early - wait until edges are firm and top is set but still slightly wet.
Substitutions
Yukon Gold will be creamier
FAQ
Can I make this without the vegetables?
Yes, traditional tortilla española contains only potatoes, onions, and eggs. Simply omit the spinach and red pepper for the classic version.
What if I don't have a non-stick pan?
Use a well-seasoned cast iron or regular pan with extra oil. The key is ensuring the tortilla doesn't stick when flipping.
How long will this keep in the refrigerator?
Spanish tortilla keeps well for 3-4 days refrigerated. It's traditionally eaten at room temperature, so no need to reheat.