Unlike the Mexican tortilla, a Spanish tortilla (also known as a Spanish omelet) is a dish by itself. The classic version is made with potatoes, onions and eggs while this Oven-Baked Spanish Tortilla gets kicked up with bell peppers, garlic, Manchego cheese, tanginess from sour cream and a touch of heat from red pepper flakes.
Why This Recipe is a Keeper!
My husband and I first enjoyed a Spanish tortilla at a tapas restaurant in Barcelona and we’ve been in love ever since!
I’m totally on board with the fact this is different from the classic version. The classic version is more like an open-faced omelet or frittata and made with only potatoes, onions and eggs and cooked on the stovetop.
In many ways, an oven-baked Spanish tortilla is a perfect dish:
- It’s easy!
- It’s totally make-ahead because it’s delicious at room temperature or even cold.
- It works for almost any course: Breakfast, brunch, an appetizer, snack or light dinner.
I’ve jazzed up my version of a Spanish tortilla with bell peppers, garlic, Manchego cheese, tanginess from sour cream, added a touch of heat from red pepper flakes and made it easy by baking it in the oven. It’s more of a Spanish tortilla casserole if you will!
Frequently Asked Questions:
A Spanish tortilla is very different from a Mexican tortilla. Whereas a Mexican tortilla is basically Mexican bread, a Spanish tortilla is a dish in itself that Spaniards seem to find any excuse to enjoy day or night. It’s perfect as an appetizer, snack, tapas, breakfast, brunch, lunch, light supper, hot or cold. The classic version is made with only a few ingredients: Potatoes, eggs, olive oil and sometimes onions.
Tortilla translates to “little cake” which is what it resembles in its traditional form.
Serve with Very Veggie Gazpacho for a lovely light lunch on a hot day, as a starter for Soupy Spanish Lentils with Chorizo and Manchego Toast or alongside a soup such as Smoky Spanish Vegetable and White Bean Soup with Kale for a hearty comforting meal.
How to Make an Oven-Baked Spanish Tortilla:
Here’s everything you’ll need to make this recipe along with how to prep. See the tortilla recipe card below for the exact quantities.
- Yukon Gold Potatoes: Although you can use any type of white potato, I like to use baby Yukon Gold potatoes. I love their buttery flavor and they’re small so all you have to do is slice them because of their thin skins.
- Bell Peppers: You can use any combination of bell peppers or all of one of the same.
- Manchego Cheese: When one thinks of a Spanish cheese, chances are it’s going to be Manchego. The flavor is buttery and nutty and is available in several varieties. Here’s more information on Manchego from Serious Eats. For this recipe, I used an aged Manchego.
- Gather and prep all the ingredients. Preheat your oven to 375 degrees.
- Prepare a baking pan by brushing it with olive oil then placing a piece of parchment paper into the pan.
- Slice the potatoes and cook in salted water until you can just pierce them with a paring knife.
- Drain and let cool.
- Heat olive oil in a skillet or saute pan over medium-high heat.
- Add the bell peppers, reduce heat to medium and cook until softened.
- Add the scallions and garlic.
- Let that cool then add Manchego cheese and crushed red pepper flakes.
- Stir in the potatoes.
- Season to taste with salt and black pepper.
- Transfer the potato/pepper/cheese mixture to the prepared baking dish, evenly distributing the potatoes.
- Whisk together the eggs and sour cream in a bowl then pour it over the potato/pepper/cheese combination.
- And bake!
- Let cool for 10 to 15 minutes then cut into pieces as desired.
Chef Tips and Tricks:
- Brushing the inside of the baking dish with a little bit of olive oil before placing the parchment paper inside will help secure it. You’ll also be able to push the parchment paper into the corners of the baking dish and have it hold.
- If serving as an appetizer or tapas, top each piece of the Oven-Baked Spanish Tortilla with a slice of Spanish chorizo and/or a green olive which is how we enjoyed often enjoyed Spanish tortillas in Barcelona.
Serve as part of a lovely Spanish-inspired menu with:
- Paella-Style Brown Rice with Shrimp and Chorizo
- Soupy Spanish Lentils with Chorizo and Manchego Toast
- Smoky Spanish Vegetable and White Bean Soup with Kale
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Oven-Baked Spanish Tortilla
- 3 tablespoons olive oil - divided
- 1 pound baby Yukon gold potatoes - sliced ⅛-inch thick (approximately)
- 1 medium red bell pepper - membranes removed and chopped
- 1 medium green bell pepper - membranes removed and chopped
- 1 bunch scallions - white and light green part only, chopped
- 4 cloves garlic - minced
- 1 teaspoon crushed red pepper flakes - or to tolerance
- 2 cups grated Manchego cheese - preferably aged
- 6 large eggs - beaten
- ½ cup sour cream - regular or light
- Freshly ground black pepper
- Green olives
- Chorizo slices
- Preheat oven to 375 degrees. Brush 1 tablespoon olive oil on the inside of a 7 x 11-inch or 8 x 10-inch baking dish. Place a piece of parchment paper over the olive oil and press it down and push it into the corners. Set aside.
- Place the potatoes in a saucepan of water to cover. Add ½ teaspoon salt. Bring to a boil, reduce heat to medium-low and cook until the potatoes are just tender, 7-10 minutes. Drain and set aside to cool.
- Heat the remaining 2 tablespoons olive oil in a skillet or saute pan over medium-high heat. Add the bell peppers, reduce heat to medium-low and cook 5-7 minutes or until softened.
- Add the scallions and cook for 1-2 minutes or just to wilt. Add the garlic and cook 10-15 seconds or until fragrant. Remove from the heat and let cool.
- Stir in the crushed red pepper flakes, Manchego cheese and cooled potatoes. Add salt and black pepper to taste.
- Transfer the mixture to the parchment paper-lined baking dish. Gently press the potatoes down so they lie flat on the top.
- Whisk together the eggs and sour cream. (The sour cream may look like it won't blend with the eggs, but keep whisking as it eventually does.)
- Pour the egg and sour cream mixture over the vegetables. Using a spoon, gently stir and move the vegetables around so the egg mixture sinks down and all the ingredients are evenly distributed.
- Bake for 30-40 minutes or until puffed and golden brown around the edges and set in the center. (If any excess olive oil comes to the surface, gently dab it away with a paper towel.)
- Let cool for 10-15 minutes then cut into pieces as desired.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.