Fresh Herb Spanish Tortilla

5 from 4 votes

Fresh Herb Spanish Tortilla, or a Spanish omelette, is filled with thinly sliced potatoes and onions poached in olive oil, and then covered in eggs and fresh herbs. I topped this Spanish tortilla with sour cream, more fresh herbs, and chopped red onions and cherry tomatoes for added deliciousness!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dinner, Lunch

Cuisine: Spanish Inspired

Servings: servings

Calories: 892kcal

Author: Britney

Equipment

8-inch skillet

Ingredients

2.5 lbs Russet Potatoes, sliced thinly
1 Sweet onion, roughly sliced
3 cups Olive Oil
6 eggs
2 tsps Smoked Paprika
4 cloves Garlic, diced
Salt and Pepper
1 tsp Fresh Thyme, chopped
1 tsp Fresh Dill, chopped
1 tsp fresh Basil, chopped

Instructions

Thinly slice potatoes and roughly slice onion. Heat oil in an 8 inch skillet and gently place potatoes and onions in skillet ensuring that they are covered with oil. Cook over medium low heat for 10-15 minutes, until potatoes are fork tender, but not mushy.
In a large bowl, whisk together egg, smoked paprika, diced garlic, salt and pepper to taste, thyme, dill, and basil.
Strain potatoes from oil and allow the oil to drain off. Let the potatoes and onions cool for about 5 minutes. Remove the oil from the pan into a heat safe container.
Add potatoes and onions to the egg mixture and fold together with a silicone spatula. Be sure not to break the potatoes. Some will inevitably break, however, the goal is to coat the potatoes with the eggs.
Add 3-4 tbsps of oil to coat the bottom of the pan. Add egg/potato mixture back into the pan and allow this to cook for 12 minutes, occasionally using a knife to poke the sides to ensure the tortilla isn't adhering to the pan.
Broil in the oven for 2-5 minutes, until the top of the tortilla is crispy and golden.

Nutrition