`Spanish Potato and Egg Tortilla with Serrano Ham - Olive Oil Times

Spanish Potato and Egg Tortilla with Serrano Ham

Thin slices of potato are par-cooked in extra virgin olive oil before being layered with egg, garlic and onion.
Spanish Potato & Egg Tortilla with Serrano Ham
Spanish Potato & Egg Tortilla with Serrano Ham
Sep. 10, 2020
Patterson Watkins

The Spanish tor­tilla has more in com­mon with the French omelette than with the Mexican-style corn or flour flat tor­tillas. Thin slices of potato are par-cooked in extra vir­gin olive oil before being lay­ered with egg, gar­lic and onion. We fin­ish this dish with a lit­tle Spanish jamón (ser­rano ham) top­ping and some fresh rose­mary — a deli­cious dish hon­or­ing an iconic Spanish recipe.

Tortilla Española is a dish that is served just about all day in Spain. You’ll see these lay­ered beau­ties stacked along cafe coun­ters and tapas-heavy bars through­out the coun­try, widely avail­able, and can be served hot, room tem­per­a­ture or cold. And, eaten as snacks, quick bites or as a light meal.


Spanish Potato & Egg Tortilla with Serrano Ham

Course: Breakfast, SnacksCuisine: SpanishDifficulty: Medium


Prep time


Cooking time



A high-qual­ity Spanish EVOO is our go-to for this recipe. Picking a vibrant, nutty and mod­er­ately-intense olive oil adds a lovely depth of fla­vor to the pota­toes. Par-cook­ing the pota­toes in olive oil is para­mount to a suc­cess­ful tor­tilla, result­ing in fork-ten­der deli­cious­ness. 


  • 1cupmild-medium inten­sity extra vir­gin olive oil

  • 2lbs.yel­low pota­toes, thinly slices (about 5 – 6 each)

  • 1pinchsalt

  • 1 pinchcracked black pep­per

  • 1eachyel­low onion, peeled and thinly sliced

  • 2eachgar­lic cloves, peeled and minced

  • 6eacheggs, beaten

  • 6eachser­rano ham, thinly sliced

  • fresh rose­mary sprigs for gar­nish


  • Preheat oven to 400°F.
  • Heat 3 table­spoons of oil in a large skil­let over medium-high heat. Once the oil is hot, add potato slices in a sin­gle layer and sea­son with a pinch of salt and pep­per. 

    Cook pota­toes for 1 – 2 min­utes, flip­ping halfway through, just until ten­der and lightly golden brown around the edges. Using a slot­ted spoon or tongs, remove the batch of pota­toes and drain on paper tow­els. Repeat this process (adding more oil when needed) until all the pota­toes are par-cooked.
  • Using an oven-proof skil­let or cake pan, begin lay­er­ing the pota­toes, sprin­kling every other layer with onions and gar­lic. Once all the pota­toes are in the pan, pour over the eggs. Tap the pan down gen­tly on the counter to dis­trib­ute the egg mix­ture (you can also lift the edges of the pota­toes around the pan so that way the egg mix­ture can seep through). 
  • Place in the oven and bake for 30 – 45 min­utes or until cooked through and firm. Remove from the oven and let cool to room tem­per­a­ture.
  • Once cooled, slice into wedges, top with ham and rose­mary before serv­ing.


  • We like to dress it with a driz­zle of more EVOO when it’s been plated because, well, that’s the way we roll.

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