Recipe for Quick Brunch Spanish Tortilla

Two triangular eggy potato servings surrounded by tomatoes and herbs

Breakfast Great Served Hot or Cold

In Mexico, as we’ve come to learn, the tortilla is a staple corn or flour flatbread, made quick and consumed even quicker. But don’t ask for a tortilla to go with your salsa in Spain unless you want this flavorful egg dish—and you just might. The thin Spanish frittata calls for rich flavors and a dense texture courtesy of potatoes, and can be served straight from the oven or cold as a first course.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 4 Servings
Prep Time: 6 minutes
Cook Time: 10 minutes
Total Time: 16-20 minutes

Recipe Ingredients

5 large eggs
2 teaspoons fresh parsley, chopped
1/2 cup yellow onion, chopped
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 1/2 cups cooked potatoes, diced

Preheat oven to 350˚F.
Follow the prep technique next to each ingredient.
In a bowl beat the eggs with all the seasonings and fold in the diced potatoes.
Heat an oven-proof skillet on medium heat, spray with nonstick cooking spray and pour in the egg mixture. As the mixture starts to sear, place the skillet in the oven and bake for 8-10 minutes.