Spanish Tortilla


  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small onion, diced
  • 4 yukon gold potatoes, sliced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon smoked paprika
  • 4 large eggs
  • 3 large egg whites
  • 1/2 cup shredded aged Parmesan
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Preheat over to 400.  Spray a large cookie sheet with olive oil.  Arrange sliced potatoes in a layer and put your onions on top.  Spray with olive oil, salt and pepper. Cook for 30 minutes.

005In a bowl, whisk your eggs, then add the rest of your ingredients. Stir well.


Before taking your potatoes out of the oven, heat some olive oil on a 12 in skillet.  Remove potatoes and stir into your egg mixture.



Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes on medium heat. (it will still be moist in the center).

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This was my first time making this and while the taste was amazing, I think the final steps take some practice, for sure.  Mine certainly didn’t turn out perfectly shaped.  I made the mistake of getting the oil too hot initially.  😉

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