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Tortilla Española-My Version

Everyone who has known me throughout my existence know cooking, kitchen, and any other related words are high risk for me. I’ve only turned the fire alarm twice at my parent’s house, burn toast regularly, eggs sometimes turn out edible, and sometimes I can’t tell if chicken is fully cooked or not, and most times I forget there are things in the oven…

BUT…I have learned more…and while I was living in Spain, my host family, who own a bar/restaurant, helped me learn how to use a knife, make easy meals, and taught me everything is better with a glass of wine or a cold cerveza.

One of the dishes I learned to be very easy was the Spanish Tortilla. No, it is not what you eat at Tex-Mex restaurants, and it is actually more like a quiche. For someone as illiterate in cooking as me, this dish is easy, healthy (well a tad healthier than a lot of other recipes you will find online…by the way, do not put sour cream in your recipe), and good for any occasion, even a dinner party at your house. Of course, if you mess up your cooking at a dinner party, that is why you always serve the cocktails first…like me :).

(Note: the good thing about this dish is that you can add whatever you like and the amounts do not need to be perfect–get creative)

ingredients tortilla


  • 6 eggs
  • 3 egg whites (I buy a carton of egg whites and just pour 1/4 cup)
  • 1/2 cups of thinly sliced pre cooked red potatoes (I get a bag of mixed, small potatoes dump them in a pot, they boil faster and are easier to cut small thin slices because of their size)
  • 1/2 cup of sliced belle peppers any color (I get the bag of the miniature ones, they are mixed colors, and easier to make small slices)
  • 1/2 cup of spinach (sometimes I use the spinach/kale mix in the bag)
  • half an onion (I like the white onion)
  • 1 tbsp of fresh thyme (some people like rosemary)
  • 1/2 tbsp of paprika powder (you can also add a little cayenne powder for an extra kick…I do but a TINY bit)
  • 1 tsp cracked pepper (or at your own discretion)
  • 1/4 cup of manchego cheese (I put a little more because I like cheese)
  1. In a pan, pour a 1 tbsp (or so, depending the size of the pan) of olive oil, stir in the chopped onion, sliced belle peppers, and sliced potatoes for about 3 minutes. Put in the paprika (and cayenne if you want), pepper, thyme, and spinach.
  2. whisk the eggs and egg whites in a bowl
  3. pour everything in the “egg” bowl, pour in the cheese, and stir with a fork
  4. pour in a round baking pan, bake for 25-30 minutes at 350 degrees. Check at the 15 minute mark with a fork and see if the ingredients stick to the fork, if so, keep in longer. Depending on how dense you make your mix, it can take less or more time, that is why I use the fork test after 15 minutes.

***If you like, after the 15 minute mark, I drizzle cheese on the very top*** (In the picture I put sliced thin pieces of Manchego on top, but usually I grate the cheese)

Some people add meat, which is great! I would use nitrate-free bacon or if you do not like pork, thinly sliced chicken (not chunks). If you use chicken, I like to cook the chicken with paprika, pepper, garlic, and onions, then slice it to pour in the mixture.



Laura Andrea

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