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Tomato-Topped Spanish Tortilla
Classic Spanish tortilla topped with fresh tomatoes — simple, ready in 40 minutes and perfect warm or at room temperature.
Why this recipe works
A Tomato-Topped Spanish Tortilla is a simple, hearty egg-and-potato omelette finished with fresh tomato slices. It suits cooks seeking an easy, make-ahead dish for brunch, lunch or tapas.
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Key takeaways
Ready in about 40 minutes with minimal hands-on time
Use waxy potatoes and a nonstick pan for intact slices
Serve warm or at room temperature; stores 24 hours refrigerated
Recipe guide
A Tomato-Topped Spanish Tortilla is a simple, hearty egg-and-potato omelette finished with fresh tomato slices. It suits cooks seeking an easy, make-ahead dish for brunch, lunch or tapas.
A classic, 40-minute tortilla with juicy tomato slices on top.
- Ready in about 40 minutes with minimal hands-on time
- Use waxy potatoes and a nonstick pan for intact slices
- Serve warm or at room temperature; stores 24 hours refrigerated
Ingredients
500 g potatoes (peeled), 1 medium onion, 6 large eggs, 2 medium tomatoes, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped parsley.
Step-by-step
Slice potatoes 3–4 mm and thinly slice the onion. Heat 1 tbsp oil in a 24–26 cm nonstick skillet over medium. Add potatoes and onion, season with half the salt and half the pepper, and cook gently, stirring, until tender (12–15 min). Beat eggs with remaining salt, pepper and parsley. Drain excess oil from the skillet leaving ~1 tbsp. Combine potatoes and onion with the eggs gently. Heat reserved oil over medium-low, pour the mixture in and cook undisturbed until edges set and bottom is golden (6–8 min). Top with thin tomato slices, press lightly and finish under a preheated grill/broiler 2–3 min or cover and cook until set. Slide onto a plate, flip briefly to brown the other side if you like, rest 5 min, slice and serve warm or at room temperature.
Tips & variations
Use waxy potatoes to keep slices intact. If you don’t have a broiler, cover and cook on low until the top sets. Add sautéed peppers or a little grated Manchego for variation.
Ingredients
- 500 g potato
- 1 medium onion
- 6 large eggs
- 2 medium tomatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped parsley
Instructions
- Peel and thinly slice potatoes into 3–4 mm rounds.
- Peel and thinly slice the onion.
- Heat 1 tbsp olive oil in a 24–26 cm nonstick skillet over medium heat.
- Add potatoes and onion, sprinkle with half the salt and half the pepper, and cook gently, stirring occasionally, until potatoes are tender but not browned (12–15 minutes).
- While potatoes cook, beat eggs in a bowl with remaining salt and pepper and fold in chopped parsley.
- Drain any excess oil from the skillet, reserving about 1 tbsp.
- Add cooked potatoes and onions to the eggs and gently combine without breaking the potatoes.
- Heat the reserved oil in the skillet over medium-low, pour the egg-potato mixture in, spread evenly, and cook undisturbed until edges set and bottom is golden (6–8 minutes).
- Slice tomatoes thinly and arrange on top of the tortilla, pressing lightly.
- Finish under a preheated grill/broiler for 2–3 minutes or cover the skillet and cook gently until the top is set.
- Slide the tortilla onto a plate, flip to brown the other side briefly if desired, then transfer to a serving plate.
- Let rest 5 minutes, slice into wedges and serve warm or at room temperature.
FAQs
Can I make the tortilla ahead?
Yes — cool, cover and refrigerate for up to 24 hours; bring to room temperature before serving.
How do I prevent the tortilla sticking or breaking?
Use a good nonstick skillet, avoid overbreaking potatoes when mixing, and reserve some oil to grease the pan.
Can I use more or fewer eggs?
Yes — 5–7 eggs works; fewer eggs gives a firmer, denser tortilla.