Spanish Style Tortilla

Sonia Mendez Garcia


A Spanish style tortilla is a great dish for breakfast, lunch or dinner. It can be prepared with eggs and potatoes. For this version I chose eggs combined with Mexican queso panela and fresh baby spinach.


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20 Min
25 Min


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  • 2 Tbsp
    olive oil
  • 1/2 c
    onion, diced
  • 1/2 c
    red bell pepper, diced
  • 1
    jalapeño, seeded and minced
  • 1/4 tsp
  • 1/4 tsp
  • 6
    large eggs
  • 1 c
    fresh baby spinach, chopped
  • 1 c
    mexican queso panela or fresco, diced

How to Make Spanish Style Tortilla


  1. Preheat oven to 350 degrees F.
  2. Preheat 2 tablespoons of olive oil to medium heat in an oven safe 10 inch skillet.
  3. Saute the onions, bell pepper and jalapeño for 7 to 9 minutes.
  4. Beat the eggs and add in the spinach and cheese. Pour into hot skillet and stir gently until eggs start to set.
  5. Transfer to oven and continue baking for 13 to 15 minutes. Remove from oven and let set for 2 minutes. Carefully flip over onto serving plate and slice into 6 wedges. Garnish with your favorite salsa.

Printable Recipe Card

About Spanish Style Tortilla

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: Spanish
Dietary Needs: Vegetarian, Wheat Free
Other Tag: Quick & Easy
Hashtags: #eggs, #breakfast

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