Tortilla de Papas

"This riff on the classic Spanish Tortilla uses roasted potatoes and onions, to save your kitchen from the big splattery mess of frying."
-- @lalalunchbox

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  • Recipe Card
Prep time 10mins
Cook time 1hr 10mins
Serves or Makes: 4

Recipe Card


  • 2 pounds thin skinned potatoes
  • 1 medium yellow onion
  • 3 tablespoons olive oil
  • 1 tablespoon paprika
  • 6 large eggs
  • salt and pepper to taste


  • Step 1

    Preheat the oven to 400 F. Lay out the potatoes and onions on a baking sheet lined with parchment paper, drizzle with olive oil and sprinkle with paprika.

  • Step 2

    Roast for approximately 35-40 minutes or until the potatoes and onions are nicely browned on the edges.

  • Step 3

    In a separate bowl, scramble the eggs and add salt/pepper to taste. I added just under one teaspoon.

  • Step 4

    Combine the roasted vegetables with the eggs and pour into an oven safe dish. You can line the top with roasted onion rings to make it look pretty.

  • Step 5

    Bake for approximately 30 minutes or until the eggs are just set.

  • Step 6

    Adjust time as needed depending on the size of your dish. These instructions are based on the time required for two small ramekins. A 6 inch oval ceramic baking dish requires about 5-7 more minutes of baking time.