Tortilla Espanola

Tortilla Espanola

SERVINGS

8

PREP TIME

10 Min

COOK TIME

20 Min

Treat yourself to one of Spain’s most iconic dishes when you make this Tortilla Española, also known as a Spanish omelet. Using our Sliced White Potatoes is a convenient way to keep prep time at 10 minutes. This Spanish omelet recipe also calls for dried chorizo and grated manchego cheese, a cheese from Spain known for its sweet, nutty flavor, and buttery texture.
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Green Giant® Sliced Potatoes

Green Giant® Sliced Potatoes
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Tortilla Espanola

FULL RECIPE

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Sliced Potatoes

Lists of ingredients:

  • 8 large eggs
    1 cup grated manchego cheese
    4 ounces dried chorizo, diced
    2 Tablespoons olive oil
    1 cup sliced white onion
    1 can (15 ounce) Green Giant® Sliced White Potatoes, drained
    1 Tablespoon chopped cilantro, for serving

STEPS

1 Whisk together eggs, cheese, and chorizo in a mixing bowl.
2 Heat oil in a non-stick skillet over medium. Add onions and sauté for 3 minutes. Add potatoes and continue to cook, stirring regularly, for 5-6 minutes, until lightly browned.
3 Pour egg mixture evenly over potatoes and onions. Cover and cook until eggs are almost set, about 7 minutes.
4 Loosen edges of eggs with a spatula and invert onto a plate. Slide back onto skillet and continue to cook until egg is cooked though, 3-4 minutes.
5 Transfer to a large plate and slice into wedges. Garnish with chopped cilantro.

TIPS & TRICKS

In Spain, Tortilla Española is typically served with other tapas, but it also pairs well with a salad, roasted vegetables, or bread. While Tortilla Española can certainly be served warm, you can enjoy it at room temperature or even cold!

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Sliced Potatoes

  • 8 large eggs
    1 cup grated manchego cheese
    4 ounces dried chorizo, diced
    2 Tablespoons olive oil
    1 cup sliced white onion
    1 can (15 ounce) Green Giant® Sliced White Potatoes, drained
    1 Tablespoon chopped cilantro, for serving

1 Whisk together eggs, cheese, and chorizo in a mixing bowl.
2 Heat oil in a non-stick skillet over medium. Add onions and sauté for 3 minutes. Add potatoes and continue to cook, stirring regularly, for 5-6 minutes, until lightly browned.
3 Pour egg mixture evenly over potatoes and onions. Cover and cook until eggs are almost set, about 7 minutes.
4 Loosen edges of eggs with a spatula and invert onto a plate. Slide back onto skillet and continue to cook until egg is cooked though, 3-4 minutes.
5 Transfer to a large plate and slice into wedges. Garnish with chopped cilantro.

Tips & Tricks

In Spain, Tortilla Española is typically served with other tapas, but it also pairs well with a salad, roasted vegetables, or bread. While Tortilla Española can certainly be served warm, you can enjoy it at room temperature or even cold!

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