24 Delicious Spanish Tortilla Recipes for Every Occasion

Breakfast, brunch, or a quick dinner—Spanish tortillas are the versatile star you didn’t know your kitchen needed! Whether you’re craving something hearty, light, or packed with seasonal veggies, our roundup of 24 delicious recipes has got you covered. Dive into the world of this simple yet satisfying dish and discover your new favorite way to enjoy eggs and potatoes. Let’s get cooking!

Classic Spanish Tortilla with Potatoes and Onions

Venture into the heart of Spanish cuisine with a dish that’s as humble as it is heroic—our star today is a fluffy, golden delight that’s basically a potato and onion omelet wearing a cape. It’s the kind of meal that whispers sweet nothings to your taste buds while flexing its versatility muscles.

Ingredients

• 4 medium potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• 1/2 cup olive oil
• 1 tsp salt

Instructions

1. Heat 1/2 cup olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced potatoes and onions to the skillet, spreading them evenly. Cook, stirring occasionally, until the potatoes are tender but not browned, about 10 minutes. Tip: Keep the heat medium to avoid browning the potatoes too quickly.
3. While the potatoes cook, beat 6 large eggs with 1 tsp salt in a large bowl until well mixed.
4. Once the potatoes are tender, use a slotted spoon to transfer them to the bowl with the eggs, leaving the oil in the skillet. Let the mixture sit for 5 minutes to allow the flavors to meld. Tip: This resting time is crucial for a cohesive tortilla.
5. Pour the egg and potato mixture back into the skillet, spreading it evenly. Cook over low heat until the edges are set but the center is still slightly runny, about 8 minutes. Tip: Low and slow is the key to a perfectly set tortilla without burning the bottom.
6. Carefully flip the tortilla using a large plate or lid. Slide it back into the skillet to cook the other side until golden and set, about 4 minutes.

Zesty and satisfying, this tortilla is a textural dream—creamy in the middle with a slight crisp on the outside. Serve it warm or at room temperature, perhaps with a dollop of aioli or a simple side salad for a meal that’s anything but ordinary.

Spinach and Feta Spanish Tortilla

Who knew that the humble spinach and feta could throw such a flavorful party in a Spanish tortilla? This dish is like a cozy blanket of eggs, cuddling up with some seriously tasty fillings, proving that breakfast (or brunch, or dinner) just got a major upgrade.

Ingredients

• 6 large eggs
• 1/4 cup olive oil
• 1 medium yellow onion, thinly sliced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup feta cheese, crumbled
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together 6 large eggs, 1/2 tsp salt, and 1/4 tsp black pepper until well combined. Set aside.
2. Heat 1/4 cup olive oil in a 10-inch non-stick skillet over medium heat. Add 1 medium yellow onion, thinly sliced, and cook until translucent, about 5 minutes.
3. Add 2 cups fresh spinach, roughly chopped, to the skillet. Cook until wilted, about 2 minutes. Tip: Squeeze out excess water from the spinach to avoid a soggy tortilla.
4. Pour the egg mixture over the vegetables in the skillet. Sprinkle 1/2 cup feta cheese, crumbled, evenly over the top.
5. Cook on medium-low heat for 8-10 minutes, or until the edges are set but the center is slightly wobbly. Tip: Use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
6. Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5 minutes, or until fully set. Tip: For a golden crust, don’t rush the flipping process.
7. Remove from heat and let rest for 5 minutes before slicing.

Yum, this tortilla is a fluffy, cheesy delight with pockets of salty feta and earthy spinach. Serve it warm with a dollop of sour cream or slice it up for a picnic – it’s just as good at room temperature.

Chorizo and Potato Spanish Tortilla

Kickstart your morning with a dish that’s as vibrant as your personality—our Chorizo and Potato Spanish Tortilla is here to shake up your breakfast routine. Packed with bold flavors and a hearty texture, this dish is a playful twist on the classic, promising to be the star of your brunch table.

Ingredients

• 1 cup olive oil
• 1 lb potatoes, peeled and thinly sliced
• 1/2 lb chorizo, sliced
• 1 onion, thinly sliced
• 6 large eggs
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 cup olive oil in a large skillet over medium heat (350°F).
2. Add 1 lb thinly sliced potatoes and cook for 5 minutes, stirring occasionally to prevent sticking.
3. Introduce 1/2 lb sliced chorizo and 1 thinly sliced onion to the skillet, cooking for another 5 minutes until onions are translucent.
4. Tip: For evenly cooked potatoes, ensure slices are uniform in thickness.
5. In a large bowl, whisk together 6 large eggs, 1 tsp salt, and 1/2 tsp black pepper.
6. Drain the potato and chorizo mixture, reserving 2 tbsp of the oil, and mix into the eggs.
7. Tip: Letting the mixture sit for 2 minutes allows the flavors to meld beautifully.
8. Heat the reserved oil in the skillet over medium heat and pour in the egg mixture, spreading it evenly.
9. Cook for 4 minutes, then carefully flip the tortilla using a plate and cook for another 4 minutes.
10. Tip: A well-oiled skillet and a confident flip are key to a perfect tortilla.
11. Remove from heat and let it rest for 2 minutes before slicing.

Every bite of this tortilla is a delightful contrast of creamy potatoes, spicy chorizo, and fluffy eggs. Serve it with a side of aioli or atop a slice of crusty bread for an extra touch of indulgence.

Sweet Potato and Kale Spanish Tortilla

Who knew that sweet potatoes and kale could throw such a fabulous party in your mouth? This Spanish tortilla is here to prove that healthy can be hearty, and downright delicious, with a twist that’ll have your taste buds dancing the flamenco.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 1 cup kale, chopped
• 6 large eggs
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grab a medium-sized ovenproof skillet.
2. Heat 1/4 cup olive oil in the skillet over medium heat. Tip: The oil should shimmer but not smoke.
3. Add 2 cups diced sweet potatoes to the skillet. Cook for 10 minutes, stirring occasionally, until they start to soften.
4. Toss in 1 cup chopped kale and cook for another 5 minutes. The kale should wilt but still retain some crunch.
5. In a bowl, whisk together 6 large eggs, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Tip: Whisk until the eggs are fully blended but not frothy.
6. Pour the egg mixture over the sweet potatoes and kale in the skillet. Tip: Use a spatula to evenly distribute the veggies.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the eggs are set and the top is lightly golden.
8. Let the tortilla cool for 5 minutes before slicing. This helps it hold together better.

Zesty and vibrant, this tortilla is a textural dream with creamy sweet potatoes, slightly crisp kale, and fluffy eggs. Serve it warm with a dollop of sour cream or go wild by topping it with avocado slices for an extra creamy bite.

Zucchini and Goat Cheese Spanish Tortilla

Miraculously, we’ve found a way to make breakfast, lunch, and dinner infinitely better with this Zucchini and Goat Cheese Spanish Tortilla. It’s like the omelet’s sophisticated cousin who studied abroad and came back with flair.

Ingredients

• 2 tbsp olive oil
• 1 medium zucchini, thinly sliced
• 1 small onion, thinly sliced
• 6 large eggs
• 1/2 cup goat cheese, crumbled
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 thinly sliced zucchini and 1 thinly sliced onion to the skillet. Cook, stirring occasionally, until vegetables are soft and lightly golden, about 8 minutes.
3. In a large bowl, whisk 6 large eggs with 1/4 tsp salt and 1/4 tsp black pepper until well combined.
4. Pour the egg mixture over the cooked vegetables in the skillet. Sprinkle 1/2 cup crumbled goat cheese evenly over the top.
5. Reduce heat to low and cook, undisturbed, until the edges are set but the center is slightly wobbly, about 10 minutes.
6. Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for about 5 minutes, or until fully set.
7. Remove from heat and let rest for 5 minutes before slicing. Tip: Letting it rest ensures it holds together when cut.

Fluffy yet firm, this tortilla is a masterpiece of textures, with the creamy goat cheese melting into every bite. Serve it warm with a drizzle of hot sauce or at room temperature as part of a brunch spread for maximum enjoyment.

Mushroom and Thyme Spanish Tortilla

Today’s the day we ditch the dull and dive into a dish that’s as easy on the eyes as it is on the palate—our Mushroom and Thyme Spanish Tortilla. Trust me, this isn’t your average omelet; it’s a fluffy, golden masterpiece that’ll have you flipping for joy (literally, because you’ll need to flip it).

Ingredients

• 6 large eggs
• 1/2 cup olive oil
• 1 lb potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 8 oz mushrooms, sliced
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1/4 cup olive oil in a 10-inch non-stick skillet over medium heat (350°F).
2. Add the potatoes and onion, cooking until soft but not browned, about 10 minutes, stirring occasionally.
3. Add the mushrooms and thyme, cooking for another 5 minutes until the mushrooms are soft.
4. In a large bowl, whisk the eggs with salt and pepper until well combined.
5. Transfer the potato mixture to the bowl with the eggs, gently folding to combine.
6. Heat the remaining 1/4 cup olive oil in the skillet over medium heat.
7. Pour the egg mixture into the skillet, spreading it evenly. Cook undisturbed for 5 minutes.
8. Reduce heat to low, cover, and cook for another 10 minutes until the edges are set but the center is slightly wobbly.
9. Place a large plate over the skillet and carefully flip the tortilla onto the plate.
10. Slide the tortilla back into the skillet to cook the other side for 5 minutes.
11. Remove from heat and let rest for 5 minutes before slicing.

Here’s the scoop: this tortilla is a textural dream—creamy inside with a crispy edge, and the mushrooms add an earthy depth that’s downright addictive. Serve it warm or at room temperature, maybe with a side of aioli for dipping, and watch it disappear before your eyes.

Roasted Red Pepper and Manchego Spanish Tortilla

Buckle up, flavor adventurers, because we’re about to dive fork-first into a dish that’s as vibrant as a Spanish sunset and twice as delicious. This isn’t just any tortilla; it’s a fluffy, golden masterpiece that’ll have you whispering sweet nothings to your skillet.

Ingredients

• 6 large eggs
• 1/2 cup roasted red peppers, diced
• 1/2 cup Manchego cheese, grated
• 1/4 cup olive oil
• 1 medium yellow onion, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1/4 cup olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced yellow onion to the skillet, cooking until soft and translucent, about 5 minutes, stirring occasionally.
3. Whisk the 6 large eggs in a large bowl with 1/2 tsp salt and 1/4 tsp black pepper until well combined.
4. Fold in the diced roasted red peppers and grated Manchego cheese into the egg mixture.
5. Pour the egg mixture over the onions in the skillet, spreading evenly. Reduce heat to low.
6. Cook for 8-10 minutes, or until the edges are set but the center is slightly wobbly. Tip: Covering the skillet can help the top set without flipping.
7. Carefully flip the tortilla using a large plate or lid, then slide it back into the skillet to cook the other side for 3-4 minutes, until golden.
8. Remove from heat and let rest for 2 minutes before slicing. Tip: Letting it rest ensures it holds together when cut.

How about that? You’ve just crafted a tortilla that’s as sturdy as a castle wall yet as tender as a love poem. Serve it warm with a drizzle of olive oil or at room temperature for a picnic that’ll have everyone talking.

Asparagus and Parmesan Spanish Tortilla

Every now and then, a dish comes along that’s so effortlessly chic, it’s like the culinary equivalent of throwing on sunglasses and suddenly looking 10 times cooler. That’s this Asparagus and Parmesan Spanish Tortilla for you—simple ingredients, big flavors, and a vibe that says, ‘Yeah, I woke up like this.’

Ingredients

• 6 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup diced asparagus (1-inch pieces)
• 1/2 cup diced onion

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your tortilla cooks evenly, avoiding any undercooked eggy surprises.
2. In a large bowl, whisk together the eggs, Parmesan cheese, salt, and black pepper until well combined. Tip: Whisking vigorously introduces air, making your tortilla fluffier.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the asparagus and onion, sautéing until the onion is translucent and the asparagus is bright green, about 5 minutes. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
4. Pour the egg mixture over the sautéed vegetables, gently shaking the pan to distribute evenly. Cook without stirring for 2 minutes, just until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is lightly golden. Tip: The tortilla will continue to cook slightly after removal, so it’s okay if it’s a tad jiggly in the middle.
6. Let the tortilla cool in the skillet for 5 minutes before slicing. This rest period makes it easier to cut and helps the flavors meld.

Out of the oven, this tortilla is a masterpiece of contrasts—creamy eggs, crisp-tender asparagus, and a salty Parmesan kick. Serve it warm or at room temperature, perhaps with a side of aioli for dipping, and watch it disappear before your eyes.

Leek and Bacon Spanish Tortilla

Alright, let’s dive into this deliciously hearty Leek and Bacon Spanish Tortilla that’s sure to be the star of your brunch or dinner table. A dish that’s as fun to make as it is to eat, combining the smoky goodness of bacon with the sweet, mild flavor of leeks, all hugged by fluffy eggs.

Ingredients

• 4 slices thick-cut bacon, chopped
• 2 medium leeks, white and light green parts only, thinly sliced
• 6 large eggs
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Heat a 10-inch non-stick skillet over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes, then transfer to a paper towel-lined plate.
2. In the same skillet, add the sliced leeks to the bacon fat and cook until softened, about 4 minutes. Tip: Stir occasionally to prevent burning.
3. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
4. Add the cooked leeks and crispy bacon to the egg mixture, stirring to distribute evenly.
5. Wipe the skillet clean, add olive oil, and heat over medium-low heat. Pour in the egg mixture, spreading it evenly. Tip: Use a spatula to gently lift the edges as it cooks, allowing uncooked egg to flow underneath.
6. Cook until the edges are set and the bottom is golden, about 5 minutes. Then, carefully flip the tortilla using a large plate or lid. Tip: If you’re nervous about flipping, you can finish cooking it under a broiler for 2-3 minutes instead.
7. Slide the tortilla back into the skillet to cook the other side for another 3-4 minutes, until fully set and golden.

Delightfully rich and satisfying, this tortilla boasts a creamy interior with a perfectly golden crust. Serve it warm or at room temperature, sliced into wedges, or get creative by topping with a dollop of sour cream and a sprinkle of chives for an extra flavor punch.

Artichoke and Sun-Dried Tomato Spanish Tortilla

Feast your eyes on this, folks! Our Artichoke and Sun-Dried Tomato Spanish Tortilla is like a sunny vacation on a plate, blending the heartiness of artichokes with the tangy punch of sun-dried tomatoes. It’s the kind of dish that makes you want to do a little happy dance in your kitchen.

Ingredients

• 6 large eggs
• 1/2 cup olive oil
• 1 cup diced potatoes
• 1/2 cup chopped onion
• 1/2 cup chopped artichoke hearts
• 1/4 cup chopped sun-dried tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1/4 cup olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes and chopped onion to the skillet, cooking until potatoes are tender and onions are translucent, about 10 minutes, stirring occasionally.
3. Stir in chopped artichoke hearts and sun-dried tomatoes, cooking for an additional 2 minutes to blend flavors.
4. In a large bowl, whisk together eggs, salt, and black pepper until fully combined.
5. Pour the egg mixture over the vegetables in the skillet, ensuring even distribution. Reduce heat to low.
6. Cook undisturbed until the edges set and the center is slightly jiggly, about 8 minutes. Tip: Covering the skillet can help the top set faster.
7. Carefully flip the tortilla using a large plate or lid, then slide it back into the skillet to cook the other side for about 4 minutes, until fully set.
8. Remove from heat and let rest for 2 minutes before slicing. Tip: Letting it rest ensures it holds together when cut.
9. Serve warm or at room temperature. Tip: Garnish with fresh herbs for a pop of color and flavor.

This tortilla is a textural dream—creamy eggs hugging tender veggies, with bursts of flavor from the sun-dried tomatoes. Slice it into wedges for a tapas-style treat or stuff it into a baguette for a hearty sandwich on the go.

Smoked Salmon and Dill Spanish Tortilla

Daring to dive into the world of brunch with a twist? Our Smoked Salmon and Dill Spanish Tortilla is here to shake up your morning routine with its bold flavors and effortless elegance. Perfect for those who think they’ve seen it all, this dish is a playful nod to tradition with a modern, mouthwatering twist.

Ingredients

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 cup smoked salmon, chopped
• 2 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the tortilla to finish cooking evenly.
2. In a large bowl, whisk together 6 large eggs, 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined. Tip: Whisking vigorously introduces air, making the tortilla fluffier.
3. Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 1 medium thinly sliced onion and sauté until translucent, about 5 minutes.
4. Pour the egg mixture over the onions in the skillet. Sprinkle 1 cup chopped smoked salmon and 2 tbsp fresh dill evenly over the top. Tip: Distribute the salmon and dill gently to keep the layers distinct.
5. Cook on the stove for 2 minutes without stirring to let the bottom set, then transfer the skillet to the preheated oven.
6. Bake for 15-20 minutes, or until the center is set and the edges are lightly golden. Tip: Check doneness by inserting a knife in the center; if it comes out clean, it’s ready.

Ready to revel in the creamy, smoky goodness? This tortilla boasts a velvety texture with pops of salty salmon and fresh dill, making it a showstopper whether served warm or at room temperature. Try pairing it with a crisp green salad or atop a slice of crusty bread for an extra crunch.

Shrimp and Garlic Spanish Tortilla

Zesty and zippy, this Shrimp and Garlic Spanish Tortilla is here to shake up your breakfast routine—or honestly, any meal of the day. Packed with bold flavors and a texture that’s both fluffy and satisfying, it’s a dish that promises to be as fun to make as it is to eat.

Ingredients

• 1/2 cup olive oil
• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 6 large eggs
• 2 medium potatoes, thinly sliced
• 1 small onion, thinly sliced

Instructions

1. Heat 1/4 cup olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add the shrimp, garlic, salt, and black pepper to the skillet. Cook until the shrimp are pink and opaque, about 3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the remaining olive oil, potatoes, and onion. Cook over medium heat, stirring occasionally, until the potatoes are tender and golden, about 10 minutes. Tip: Don’t rush this step—the slower the potatoes cook, the better the texture.
4. In a large bowl, whisk the eggs until smooth. Fold in the cooked shrimp, potatoes, and onion until evenly combined.
5. Pour the mixture back into the skillet. Cook over low heat for 5 minutes, then carefully flip the tortilla using a plate. Tip: A well-oiled skillet and a confident flip are key to a perfect tortilla.
6. Cook the other side for another 5 minutes, or until the eggs are fully set. Tip: Letting the tortilla rest for a few minutes before slicing makes it easier to cut.

This tortilla is a masterpiece of contrasts—creamy eggs, tender potatoes, and succulent shrimp, all brought together with a punch of garlic. Serve it warm with a side of aioli or atop a slice of crusty bread for a meal that’s anything but ordinary.

Chicken and Bell Pepper Spanish Tortilla

Alright, let’s dive into a dish that’s as vibrant as a fiesta and as comforting as your favorite blanket—Chicken and Bell Pepper Spanish Tortilla. This isn’t just any tortilla; it’s a fluffy, golden masterpiece that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup bell peppers, diced
• 6 large eggs
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup onion, finely chopped

Instructions

1. Heat 1/4 cup olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add 1/2 cup finely chopped onion and 1 cup diced bell peppers to the skillet, sautéing until soft, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions slightly will add depth.
3. Stir in 2 cups shredded cooked chicken, heating through for about 2 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. In a large bowl, whisk 6 large eggs until just blended. Pour over the chicken and vegetables in the skillet, gently stirring to distribute evenly.
5. Reduce heat to low, cover, and cook until the edges are set but the center is slightly jiggly, about 10 minutes. Tip: Covering the skillet helps the top cook evenly without flipping.
6. Preheat the broiler to high. Place the skillet under the broiler until the top is golden and set, about 2 minutes. Tip: Watch closely to prevent burning.
7. Let the tortilla rest for 5 minutes before slicing. This allows it to set fully for clean cuts.

So, what’s the verdict? This tortilla is a textural dream—creamy eggs hugging tender chicken and sweet peppers, with a golden crust that’s just *chef’s kiss*. Serve it warm with a dollop of sour cream or slice it cold for a picnic—it’s versatile like that.

Lentil and Spinach Spanish Tortilla

Now, who said tortillas are just for tacos? Not us, especially when we’re talking about this Lentil and Spinach Spanish Tortilla that’s about to rock your world. It’s like the omelet and the pancake had a delicious, protein-packed baby, and we’re here for it.

Ingredients

• 1 cup lentils, cooked
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup onion, diced
• 1 garlic clove, minced

Instructions

1. Heat 2 tbsp olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the skillet, sautéing until translucent, about 3 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Stir in chopped spinach and cook until just wilted, about 1 minute. Remove from heat and let cool slightly.
4. In a large bowl, whisk together eggs, salt, and pepper until well combined.
5. Fold in cooked lentils and the spinach mixture into the eggs until evenly distributed.
6. Heat remaining olive oil in the same skillet over medium heat. Pour in the egg mixture, spreading it evenly.
7. Cook for 5 minutes, then reduce heat to low and cover. Cook until the edges are set but the center is slightly jiggly, about 10 minutes. Tip: Covering helps the top cook without flipping.
8. Carefully slide the tortilla onto a plate, then invert it back into the skillet to cook the other side for 3 minutes. Tip: Use a plate slightly larger than the skillet for easy flipping.
9. Transfer to a cutting board, let rest for 2 minutes, then slice into wedges.

Delightfully hearty with a creamy center and crispy edges, this tortilla is a meal that stands tall on its own or paired with a simple salad. Try serving it with a dollop of Greek yogurt for a tangy twist that’ll make your taste buds dance.

Quinoa and Vegetable Spanish Tortilla

Feast your eyes (and soon, your stomach) on this twist of a classic that’s as nutritious as it is delicious. Our Quinoa and Vegetable Spanish Tortilla is here to shake up your meal routine with a punch of protein and a rainbow of veggies, all wrapped up in a dish that’s as easy to make as it is to devour.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 4 eggs
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced onion and 1 diced bell pepper, sautéing for 5 minutes until softened.
4. Stir in 1 cup chopped spinach and cook for another 2 minutes until wilted.
5. In a large bowl, whisk together 4 eggs, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Whisking the eggs well ensures a lighter tortilla.
6. Fold the cooked quinoa and sautéed vegetables into the egg mixture until well combined.
7. Pour the mixture back into the skillet, spreading it evenly. Cook on low heat for 10 minutes, then carefully flip and cook for another 5 minutes. Tip: Use a plate to help flip the tortilla for a seamless transition.
8. Remove from heat and let it cool for 2 minutes before slicing.

Who knew health could taste this good? The Quinoa and Vegetable Spanish Tortilla boasts a satisfying texture that’s both fluffy and hearty, with flavors that pop in every bite. Serve it warm with a dollop of Greek yogurt or slice it up for a protein-packed snack that’ll keep you fueled all day.

Eggplant and Mozzarella Spanish Tortilla

Feast your eyes (and eventually your stomach) on this twist of a classic that’ll make your taste buds do a happy dance. Combining the smoky charm of eggplant with the gooey goodness of mozzarella, this Spanish tortilla is here to prove that breakfast, brunch, or even brinner can be a canvas for creativity.

Ingredients

• 2 cups olive oil
• 1 large eggplant, sliced into 1/4-inch rounds
• 6 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 cups olive oil in a 10-inch non-stick skillet over medium heat until it reaches 350°F.
2. Fry eggplant slices in batches until golden brown, about 2 minutes per side, then drain on paper towels. Tip: Keep the oil temperature steady to avoid soggy eggplant.
3. In a large bowl, whisk together 6 large eggs, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
4. Layer half of the fried eggplant slices in the same skillet, then sprinkle with 1/4 cup mozzarella. Repeat with remaining eggplant and mozzarella.
5. Pour the egg mixture over the eggplant and cheese, ensuring it’s evenly distributed. Tip: Let the eggs settle for a minute to fill all the gaps.
6. Cook on low heat for 10 minutes, then carefully flip the tortilla using a plate and cook for another 5 minutes. Tip: A well-oiled spatula is your best friend for flipping.
7. Remove from heat and let it rest for 2 minutes before slicing.

Velvety eggs hug each slice of eggplant, while the mozzarella pulls apart in the most satisfying way. Serve it warm with a drizzle of hot honey for a sweet and spicy kick that’ll have everyone asking for seconds.

Butternut Squash and Sage Spanish Tortilla

Kickstart your culinary adventure with a twist on the classic Spanish tortilla, where butternut squash and sage dance in harmony. This dish is a cozy hug on a plate, perfect for those who love to play with flavors while keeping things elegantly simple.

Ingredients

• 2 cups peeled and diced butternut squash
• 6 large eggs
• 1/4 cup olive oil
• 1 tbsp chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the final step.
2. Heat 1/4 cup olive oil in a 10-inch ovenproof skillet over medium heat. Tip: The oil should shimmer but not smoke.
3. Add 2 cups diced butternut squash to the skillet, sautéing until golden and tender, about 10 minutes. Tip: Stir occasionally for even cooking.
4. While the squash cooks, whisk 6 large eggs with 1/2 tsp salt and 1/4 tsp black pepper in a large bowl.
5. Stir in 1 tbsp chopped fresh sage into the egg mixture for that herby goodness.
6. Pour the egg mixture over the cooked squash in the skillet, ensuring even distribution.
7. Cook on the stove for 2 minutes without stirring to let the bottom set.
8. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the eggs are fully set. Tip: A knife inserted in the center should come out clean.
9. Let the tortilla cool for 5 minutes before slicing. This makes it easier to handle and enhances the flavors.

Yummy doesn’t even begin to cover it—this tortilla is a fluffy, savory masterpiece with a sweet hint from the squash. Serve it warm with a dollop of sour cream or as a standout addition to your brunch spread.

Black Bean and Corn Spanish Tortilla

Ever had one of those days where you stare into your pantry, hoping inspiration strikes like lightning? Well, today’s your lucky day because we’re whipping up a Black Bean and Corn Spanish Tortilla that’s as easy as it is delicious. Perfect for breakfast, lunch, or that ‘I don’t know what meal this is but it’s delicious’ time of day.

Ingredients

• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 6 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your tortilla cooks evenly without any surprises.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Tip: A fork works wonders here for getting that perfect whisk without the mess.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and bell pepper, sautéing until soft, about 5 minutes.
4. Add the black beans and corn to the skillet, stirring to combine and heat through, about 2 minutes. Tip: Listen for the sizzle – that’s your cue everything’s heating just right.
5. Pour the egg mixture over the vegetables in the skillet, gently shaking the pan to distribute evenly. Let it cook undisturbed for 2 minutes to set the bottom.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set. Tip: The tortilla should jiggle slightly in the center when shaken – it’ll firm up as it cools.
7. Remove from the oven and let it cool for 5 minutes before slicing. This patience-testing step ensures your slices are clean and pretty.

Velvety eggs hug the hearty black beans and sweet corn in every bite, making this tortilla a textural dream. Serve it with a dollop of sour cream or salsa for an extra kick, or just dive in as is – we won’t judge.

Avocado and Lime Spanish Tortilla

Ready to shake up your breakfast routine with a twist that’s as bold as your morning coffee? Our Avocado and Lime Spanish Tortilla is here to flip the script on the classic, blending creamy avocado and zesty lime into a dish that’s as vibrant as your personality.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 medium potatoes, peeled and thinly sliced
• 6 large eggs
• 1 ripe avocado, diced
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a 10-inch non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 thinly sliced medium onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Layer in 3 thinly sliced medium potatoes, cooking until edges begin to soften, about 8 minutes. Tip: Keep the heat medium to avoid browning too quickly.
4. In a large bowl, whisk 6 large eggs with 1/2 tsp salt and 1/4 tsp black pepper until fully combined.
5. Gently fold in 1 diced ripe avocado and 2 tbsp fresh lime juice into the egg mixture. Tip: The lime juice not only adds flavor but helps keep the avocado green.
6. Pour the egg mixture over the potatoes and onions in the skillet, spreading evenly. Reduce heat to low.
7. Cook undisturbed until the edges set and the center is slightly jiggly, about 10 minutes. Tip: Covering the skillet can help the top set without flipping.
8. Carefully flip the tortilla using a large plate, then slide it back into the skillet to cook the other side for 5 minutes.

How about that for a showstopper? This tortilla boasts a creamy interior with pops of avocado, all brightened by lime. Serve it warm or at room temperature, maybe with a side of salsa for an extra kick.

Pumpkin and Rosemary Spanish Tortilla

So, you’ve decided to embark on a culinary adventure that combines the earthy charm of pumpkin with the aromatic allure of rosemary in a Spanish tortilla? Bold move, my friend, and one that promises to pay off in spades (or should we say, in slices?).

Ingredients

• 2 cups peeled and diced pumpkin
• 1 tbsp fresh rosemary, finely chopped
• 6 large eggs
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium onion, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the final step.
2. Heat 1/4 cup of olive oil in a large, oven-safe skillet over medium heat. Add the diced pumpkin and cook until it’s soft and slightly caramelized, about 10 minutes. Tip: Stir occasionally to prevent sticking and ensure even cooking.
3. Add the sliced onion and rosemary to the skillet, cooking until the onion is translucent, about 5 minutes. Season with salt and pepper.
4. In a large bowl, whisk the eggs until well beaten. Pour the eggs over the pumpkin and onion mixture in the skillet, ensuring everything is evenly coated.
5. Cook on the stove over low heat for about 5 minutes, or until the edges start to set. Tip: Use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
6. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the tortilla is set and the top is lightly golden. Tip: The center should be just firm to the touch.
7. Let the tortilla cool in the skillet for 5 minutes before slicing. This rest period makes it easier to cut and serve.

Delight in the contrast of the creamy pumpkin against the crispy edges, with rosemary adding a fragrant punch. Serve it warm or at room temperature, perhaps with a dollop of sour cream or a side of arugula for a peppery bite.

Cauliflower and Cheese Spanish Tortilla

Forget everything you thought you knew about tortillas, because this cauliflower and cheese Spanish tortilla is here to flip the script (and your breakfast game) on its head. Packed with more personality than a morning talk show host, this dish is the perfect blend of hearty and cheesy, with a side of ‘why didn’t I think of that?’

Ingredients

• 1 cup cauliflower florets
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a medium skillet, heat 2 tbsp of olive oil over medium heat. Add the cauliflower florets and sauté until they’re golden and tender, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a large bowl, whisk together the eggs, salt, and black pepper until well combined. Stir in the sautéed cauliflower and shredded cheddar cheese.
4. Pour the mixture into the prepared pie dish and bake for 20-25 minutes, or until the edges are golden and the center is set. Tip: A toothpick inserted in the center should come out clean.
5. Let the tortilla cool for 5 minutes before slicing. Tip: This resting time makes it easier to cut and helps the flavors meld.

Golden and glorious, this tortilla boasts a fluffy interior with pockets of melted cheese and tender cauliflower. Serve it warm with a dollop of sour cream or alongside a crisp salad for a meal that’s as versatile as it is delicious.

Broccoli and Cheddar Spanish Tortilla

Hold onto your spatulas, folks, because we’re about to take your taste buds on a joyride with a dish that’s as fun to make as it is to eat. This Broccoli and Cheddar Spanish Tortilla is the love child of your favorite omelet and a loaded baked potato, and trust us, it’s here to steal the show at your next brunch.

Ingredients

• 1 cup broccoli florets
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1/4 cup milk
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch oven-safe skillet with olive oil.
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Tip: For extra fluffy eggs, whisk vigorously for about a minute.
3. Heat the remaining olive oil in the skillet over medium heat, then add the broccoli florets. Sauté for 3-4 minutes until they’re bright green and slightly tender. Tip: Don’t overcook the broccoli here; it’ll continue cooking in the oven.
4. Pour the egg mixture over the broccoli in the skillet, then sprinkle the shredded cheddar cheese evenly on top.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden. Tip: The tortilla is done when a knife inserted in the center comes out clean.
6. Let the tortilla cool for 5 minutes before slicing. This resting time makes it easier to cut and helps the flavors meld together beautifully.

Just imagine slicing into this golden beauty to reveal layers of fluffy eggs, tender broccoli, and gooey cheddar. Serve it warm with a dollop of sour cream or a side of spicy salsa for an extra kick that’ll make your morning unforgettable.

Tomato and Basil Spanish Tortilla

Just when you thought tortillas couldn’t get any more exciting, along comes this Tomato and Basil Spanish Tortilla to shake up your breakfast (or lunch, or dinner—no judgment here). Packed with the vibrant flavors of summer and the heartiness of a classic Spanish dish, it’s a surefire way to impress your taste buds and maybe even your mother-in-law.

Ingredients

• 6 large eggs
• 1/4 cup olive oil
• 1 medium onion, thinly sliced
• 2 medium potatoes, peeled and thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large tomato, diced
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Heat 1/4 cup olive oil in a 10-inch non-stick skillet over medium heat.
2. Add the thinly sliced onion and potatoes, cooking until soft and slightly golden, about 10 minutes. Stir occasionally to prevent sticking.
3. While the potatoes cook, beat 6 large eggs in a large bowl with 1/2 tsp salt and 1/4 tsp black pepper until well combined.
4. Once the potatoes and onions are ready, transfer them to the bowl with the beaten eggs, mixing gently to combine.
5. Pour the mixture back into the skillet, spreading it evenly. Cook on low heat for 8-10 minutes, or until the edges start to set.
6. Sprinkle the diced tomato and chopped basil evenly over the top.
7. Carefully flip the tortilla using a large plate or lid, then slide it back into the skillet to cook the other side for another 5 minutes, or until fully set.
8. Remove from heat and let it rest for 2 minutes before slicing.

Velvety on the inside with a golden crust, this tortilla is a delightful contrast of textures. Serve it warm with a side of arugula for a peppery kick or cold for a refreshing picnic option.

Caramelized Onion and Gruyere Spanish Tortilla

Who knew that the humble onion could steal the show? This Caramelized Onion and Gruyere Spanish Tortilla is a game-changer, blending the sweet depth of slowly cooked onions with the nutty richness of Gruyere in a dish that’s as comforting as it is sophisticated.

Ingredients

• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp salt
• 6 large eggs
• 1/2 cup grated Gruyere cheese
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a 10-inch non-stick skillet over medium-low heat.
2. Add 2 large onions, thinly sliced, and 1 tsp salt to the skillet. Cook, stirring occasionally, for 25 minutes or until the onions are deeply golden and caramelized.
3. Tip: Resist the urge to crank up the heat; low and slow is the secret to perfect caramelization.
4. While the onions cook, whisk 6 large eggs in a large bowl until well beaten.
5. Stir in 1/2 cup grated Gruyere cheese and 1/4 tsp black pepper into the beaten eggs.
6. Tip: Letting the egg mixture sit for a few minutes allows the cheese to start melting, ensuring a smoother texture.
7. Pour the egg mixture over the caramelized onions in the skillet, gently shaking the pan to distribute evenly.
8. Cook over medium-low heat for 8-10 minutes, or until the edges are set but the center is slightly wobbly.
9. Tip: Covering the skillet for the last 2 minutes can help the top set without overcooking the bottom.
10. Carefully flip the tortilla onto a plate, then slide it back into the skillet to cook the other side for 3-4 minutes, or until fully set.

Fluffy yet dense, this tortilla is a masterpiece of contrasts, with the sweetness of the onions playing off the sharpness of the Gruyere. Serve it warm or at room temperature, sliced into wedges for a show-stopping brunch or a simple, elegant dinner.

Conclusion

Absolutely packed with variety, our roundup of 24 Spanish tortilla recipes offers something for every taste and occasion. Whether you’re a seasoned chef or a curious newbie, these dishes promise to bring a taste of Spain to your table. Don’t forget to share which recipe stole your heart in the comments and pin your favorites on Pinterest for easy access. Happy cooking!