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Tortilla Española

In gratitude for the recent potato bounty and reflecting our dedication to sustainability, we are thrilled to share a flavorful recipe that one of our followers shared with us. This dish not only utilizes our recent potato donation efficiently but also brings a taste of international cuisine to our community, fostering a sense of cultural appreciation and unity.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 large potatoes, thinly sliced
  • 4 cloves garlic, minced
  • 6 eggs
  • 1/3 cup freshly chopped parsley
  • Salt and pepper to taste
  • 1/4 tsp smoked paprika (optional)


  1. Heat olive oil in a oven-proof skillet over low heat and add chopped onions and potatoes to the skillet. Sprinkle with smoked paprika. Sauté until tender.
  2. Add minced garlic and sauté until fragrant (1-2 minutes).
  3. In a bowl, whisk together eggs, freshly chopped parsley, salt, and black pepper.
  4. Pour the egg mixture over the potatoes in the skillet.
  5. Cover the skillet with a lid or foil. Ensure the mixture is 1.5-3 inches tall.
  6. Cook until the egg is cooked over halfway through. The top will still be runny.
  7. Slide the skillet into the preheated oven. Bake until omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelet should come out clean.
  8. Cut into 6 triangles and serve.

Savor the flavors of Sevilla with this traditional Tortilla Española recipe!

Thank you Karina!