Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"All happiness depends on a leisurely breakfast." -John Gunther

The refrigerator light goes on...

This dish is great right out of the oven but is even better the next day after it has chilled. This is the most common way that it is served in Spain and can be found all over the country in Tapas bars. Because the tortilla is made with eggs, be careful to keep it well chilled before serving.

The word tortilla comes from the latin root word torte which means cake. The flat unleavened bread (cake) that we know as a tortilla is the accompaniment for (or major ingredient of) many Mexican recipes.

The tortilla that is served in Spain is a baked omelet (cake="torta") usually made with potatoes. It is mildly spiced and often served at room temperature. The tortilla is similar to the Italian fritatta (which usually doesn't use potatoes in the recipe).


Spanish Tortilla

Servings: 4 | Serving size: 1/4 pie

Cooking Time: 45 Minutes

This recipe can be multiplied by 2 but requires a larger skillet. This recipe keeps well for about 24 - 48 hours. Good both cold and hot.

Spanish Tortilla recipe from Dr. Gourmet


  • 3 quarts water
  • 3/4 lb red potatoes
  • 8 large egg whites
  • 2 large egg yolks
  • 1 Tbsp curly or flat leaf parsley (chopped)
  • 1/4 tsp salt
  • 2 tsp fresh oregano
  • 1/8 tsp red pepper flakes
  • 1/2 tsp jalapeno (seeded and minced)
  • fresh ground black pepper to taste
  • 2 tsp extra virgin olive oil
  • 1 medium white onion (diced)

Place the water in medium stock pot over high heat and bring to a boil. Reduce the heat to medium-high and cook the potatoes until slightly tender (about 20 minutes). Drain and let the potatoes cool slightly. Cut into 1/2 inch cubes.

Preheat the oven to 350°F.

Whisk together the egg whites, egg yolks, parsley, salt, oregano, red pepper flakes and minced jalapeņo. Add fresh ground pepper to taste and then add the potatoes. Fold together gently until well blended.

Heat the olive oil in a 10 inch non-stick skillet over high heat and add the onions. Cook, stirring continuously, until soft and golden brown. Reduce the heat to medium and add the eggs/potato mixture.

Cook a two minutes on the stove and then transfer to the oven and cook for about twenty minutes (until the center is set).

Nutrition Facts

Serving size: 1/4 pie

Servings: 4

Amount Per Serving

Calories 153 Calories from Fat 43
% Daily Value
Total Fat 5g 7%
    Saturated Fat 1g 6%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 105mg 35%
Sodium 266mg 11%
Total Carbohydrates 17g 6%
    Dietary Fiber 2g 8%
    Sugars 3g
Protein 11g
Vitamin A 5% Vitamin C 18%
Calcium 4% Iron 6%
Vitamin K 21 mcg Potassium 551 mg
Magnesium 30 mg