Spanish Tortilla with Pimenton Aioli is a layered potato and egg open-faced omelet. Serve it as an appetizer, snack, or main for breakfast/brunch or a light dinner.
Spanish Tortilla with Pimenton Aioli
My mom has been making Spanish Tortilla all my life. It’s usually something she’ll bring to a brunch or serve as an appetizer. Her recipe has a lot more olive oil than this lighter version, but the great news is that you don’t miss it here! The pimenton aioli takes this tortilla to a whole new level, so don’t skip it (you may want to double it if serving guests). For more classic Spanish recipes, try my Mom’s Spanish Chicken and Rice, Pan con Tomate and Weeknight Seafood Paella.
The main ingredients in Spanish tortillas, also known as tortilla española, are eggs and potatoes. The dish is flavored with olive oil, onions, salt, pepper, and chicken broth.
My only advice is to make sure you put enough salt in the water when boiling the potatoes. I wrote one teaspoon, but you may need more depending on how much water you use.
How to Make a Quick Aioli from Scratch
Aioli may be hard to spell, but it’s very easy to make. Just mix together these aioli ingredients:
- Grated garlic
- Lemon juice
- Smoked paprika
- Kosher salt
What to Serve with Spanish Tortilla
To eat as a main dish for dinner, simply serve the Spanish tortilla with a green leafy salad on the side. Roasted veggies would also be a great side.
How to Meal Prep
Spanish tortilla takes some time to cook, so make it when you have some extra time. It’s best eaten cold or at room temperature, so it’s perfect for making ahead or bringing to a potluck. You can refrigerate the tortilla for up to four days.
More Egg Dishes You’ll Love:
- Open-Faced Omelet with Avocado and Pico de Gallo
- Cacio e Pepe Frittata with Cauliflower and Lemony Yogurt
- Cottage Cheese Egg and Sausage Frittata
- Omelet Tortilla Breakfast Wrap
- Caramelized Onion, Red Pepper, and Zucchini Frittata
Spanish Tortilla with Pimenton Aioli
- 1 1/2 pounds Yukon gold potatoes, peeled [4 medium potatoes]
- 1 1/2 teaspoon kosher salt
- 6 to 8 tablespoons low-sodium chicken or vegetable broth
- 1/2 large yellow onion, thinly sliced [ trimmed and peeled]
- 6 large eggs
- 1/4 teaspoon ground pepper
- 2 tablespoons olive oil
- 1 small garlic clove or 1/2 large clove
- 3 tablespoons mayonnaise
- 2 teaspoons lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- Bring a large pot of water to a boil. While you're waiting, cut the potatoes into 1/8-inch thick slices.
- When the water boils, add 1 teaspoon salt and the potatoes and cook, stirring occasionally, until the potatoes are tender but not falling apart, 10 to 14 minutes.
- Drain the potatoes and let as much of the water drip off as possible.
- Meanwhile, put the broth and onions into an 8- or 9-inch non-stick skillet over medium-low heat.
- Cook the onions, stirring occasionally and turning down the heat if they start to brown, until they are very tender and the broth has all cooked off, 15 to 18 minutes adding more broth if needed.
- Remove onions (can put with potatoes). Wipe out the pan.
- Crack the eggs into a large bowl and beat. Season with the remaining 1/2 teaspoon salt and the pepper. Add the potatoes and onions and gently combine.
- Put the clean nonstick skillet over medium heat and coat the bottom with 1 tablespoon olive oil.
- Add the egg mixture and use a rubber spatula to press down the mixture and smooth out the top. Cook until the edges are set, then turn the heat down to medium-low. Continue cooking until the top is mostly set, 12 to 15 minutes total.
- Carefully run your spatula around and under the tortilla to make sure it's not stuck anywhere, then flip the tortilla: Turn off the heat and cover the skillet with a larger plate. Protect your hands with towels or oven mitts, then grab the pan and the plate on two sides and flip.
- Remove the pan and your tortilla will now be on the plate! Don't worry if there were a few spots that did stick, this will be the underside when you serve it anyway.
- Scrape any stuck parts off the pan and coat the bottom with the remaining 1 tablespoon olive oil.
- Slide the tortilla back in and tuck any pieces of potato that may have fallen out in the sides.
- Return the burner to medium-low, and cook until the center is no longer runny, 4 to 6 minutes.
- Transfer the tortilla to a plate and let cool for at least 20 minutes, if you can (it's best at room temperature)!
- Make the aioli while you wait: Use a microplane grater to grate the garlic into a small bowl (or use a garlic press). Add the remaining ingredients and stir to combine. Refrigerate until ready to use.
- Slice into 6 servings and serve with a dollop of the aioli.