Tortilla Española

My brother and his girlfriend are coming to visit today! I’m so excited. I’ve cleaned the apartment, bought lots of junk food, and now I just have to wait! It’s always so hard to get through the day when you have something you’re really looking forward to – it seems like the hours just crawl by. I am itching to show them around the city, take them to my favorite restaurants, and show them what it’s like to live here. My brother has visited me here before, but that’s back when I was living in my old apartment, which was a disaster compared to my gorgeous new place in Brooklyn. It’s a perfect place for visitors, because we’re just steps from the subway, as opposed to my old place, which was a 15 minute walk just to get to the subway, and another 40 minutes into the city. Kramer has been in Washington, D.C. all week for work, so I’ve had plenty of time to sit around and think about all of the things we’re going to do. He gets back tomorrow, and our first order of business, of course, is to see Harry Potter and The Deathly Hallows Part 2 – I hope that you all bought your tickets, too!

I made this Tortilla Española for breakfast one Saturday morning that Kramer and I were able to sleep in and take it easy. Kramer was honestly really skeptical at first – he hates baked eggs! I promised him that this would be delicious, though, and he allowed himself to trust me. Really, though, what could be bad about bacon, shallots, potatoes, and eggs? Sure enough, he loved it, and I’m sort of embarrassed to say that while this recipe definitely serves four people, Kramer and I ate almost the whole thing ourselves over the course of the morning and into the afternoon – it was just too good. A Tortilla Española is simply a thick omelet that is traditionally made with only potatoes, but I wanted to add some different flavors and textures, hence the shallots and bacon. All of the savory ingredients are just the thing to perk you up in the morning after a long night, but to be frank, I would eat this for dinner, too. It’s hearty, but not too heavy, and it’s a one-pan dish that is too easy not to make.

Tortilla Española
Your ingredients.

Tortilla Española
Start by heating a splash of olive oil in your pan and cooking your bacon over medium-high heat, until crispy.

Tortilla Española
Remove with a slotted spatula and set on some paper towel to drain off some of the grease.

Tortilla Española
Thinly slice your shallots (or onion).

Tortilla Española
Add them to the pan and let them cook in the leftover bacon fat, until caramelized. Remove from the pan and set aside.

Tortilla Española
Thinly slice your potatoes.

Tortilla Española
Heat a bit more olive oil in the pan and add the potatoes.

Tortilla Española
Cook until golden and softened, in batches, if necessary.

Tortilla Española
Lay the potatoes in a pretty layer, followed by the onions and bacon. Sprinkle with salt and pepper.

Tortilla Española
Pour your eggs over the top of everything, and cook over medium heat for 5 minutes, to set the bottom of the eggs. Lift up the potatoes around the edges and in the middle of the pan so that the eggs cook more evenly.

Tortilla Española
Place the eggs in a 400 degrees F oven for 5-8 minutes, until the top is set. Remove from the oven and allow to sit for a few minutes, to finish setting, then slice and serve.

Tortilla Española

Tortilla Española
Cook time: 
Total time: 
Serves: 4
  • 8 slices thick cut bacon, diced
  • 2 shallots, thinly sliced
  • 2-3 small potatoes, washed and thinly sliced
  • ¼ cup olive oil (plus more as needed)
  • salt and pepper, to taste
  • 8 eggs, beaten
  1. Dice your bacon into small pieces. Heat a teaspoon or two of olive oil in a large skillet over medium-high heat, and add in the diced bacon. Cook until the fat is rendered and the bacon is crispy, about 6-8 minutes. Remove the bacon from the skillet with a slotted spatula and place on a plate lined with paper towels. Set aside.
  2. Add the thinly sliced shallots to the skillet so that they cook in the bacon fat. Cook over medium heat for 8-10 minutes, until almost caramelized. When ready, remove from the pan and set aside on a separate plate (you can just add it to the plate with the bacon). Pour your ¼ cup of olive oil in your skillet, and add in your thinly sliced potatoes. Turn the heat up to high and cook the potatoes, in batches if needed, until golden and tender on each side. Be careful that they don't burn to the bottom.
  3. Reduce the heat to medium-low and arrange the potatoes in a single layer in the skillet. Add a bit more olive oil before doing so, if necessary, sot hat they don't stick to the bottom. Sprinkle the potatoes with a bit of salt and pepper, to taste. Arrange the shallots and bacon over the top, then whisk together the eggs and pour them over everything. Cook the eggs for 5 minutes or so, over medium heat, until the bottom is set. Lift the potatoes up around the edges and in the middle, so that the egg can get underneath and cook evenly.
  4. Place the skillet in the oven and bake for 5-8 minutes, until the top is mostly set. Remove from the oven and allow to sit for a few minutes, so that it sets completely and you can cut it without it falling apart. When ready, slice into big wedges and serve!


24 Responses

  1. Lindsey says:

    this looks delish! my host mom in spain used to make this for me every night – it was and still is my favorite dish from there <3

  2. Jane M says:

    Traveled to Spain last fall – I’m HOOKED on their food! This looks delish.

    • Sydney says:

      @Jane: Thank you!

      @Chris: Are you seeing it this weekend, too? I can’t wait!

      @Nina: Thanks! I don’t think that they have bacon and shallots in them traditionally, either, but it’s fun to play around with it and suit the recipe to my needs! I appreciate the link, though :)

  3. I loooove potatoes (my last name is Keenan after all!) this looks so delish! I’m going to have to make this for me and Rachel one weekend. I expect, like you, we’ll end up eating it all ourselves!

    Enjoy your time with your brother and of course enjoy Harry Potter! We are super excited to see it. I’ve heard nothing but good things about it.

  4. nina says:

    Just as a gentle note…this is not really an authentic Spanish tortilla because you didn’t cook as per the traditional method. This is a frittata preparation. I love your receipes, but in light of honoring the real thing, here’s a link – cook, flip & repeat!

  5. My little boy’s baptism is this weekend so we need to wait until next weekend. I never thought I would be so excited to see a Harry Potter film, but the last couple have gotten more exciting as they’ve gotten darker and serious. This one looks to be epic.
    PS – The other day I posted a simple take on theHarry Potter ButterBeer recipe, its basically just cream soda, schnapps, and ice, but thought I’d mention it from one Potter fan to another. Enjoy the movie! :)

  6. Yum! I love tortilla and I bet adding bacon and shallot to it makes it all that much better. Because, really, what isn’t better with bacon and caramelized shallots? That’s right: nothing.

  7. Mmm, that looks delicious. I’ve never made a tortilla with the potatoes in it like that, but it looks so good. I’ll have to give this one a try 😀

  8. […] espanola { Crepes of Wrath […]

  9. Ty says:

    My god… it’s beautiful.

    • Sydney says:

      @Ty: Thanks, man! We miss you!

      @Anthony: I would put green chile salsa on everything, if I could!

      @Dana: I thought so, too! I want to see it again :)

      @Lynne: Thank you so much! I’m loving spending some time with them!

  10. Anthony says:

    That looks wonderful and perfect for Sunday brunch. I bet a green chile salsa would go well with it.

    (And I have to get a cast-iron pan some day…)

  11. Dana says:

    I watched Harry Potter last night! It was so good!

  12. Sydney, I just found your site and It’s beautiful! LOVE the name!! This dish looks delicious!
    Enjoy the time with your brother and his girlfriend, and have fun at the movie. My daughter said she loved it!!

  13. Ben says:

    nice! how did i miss this?! i use a pretty classical recipe for tortillas (more or less similar to I like the idea of finishing in the oven – the flip is the hardest part! Did you by chance make an alioli? Been hunting for a good recipe.

  14. Cleo Bibas says:

    This looks amazing……My mouth was watering as I scrolled down.
    Can’t wait to make it!

    Love your site!


  15. zoom yummy says:

    Yum! Looks irresistible! :) Petra

  16. Gabrielle says:

    I feel like this requires cheese :D.

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