Recipe Time: Martha’s Spanish ‘Tortilla’

Boyfriend Mike and I made this amazing dish for brunch today! Over the last few months, Mike, who never really did much cooking in the past, has been engaging more in cooking duties. I love seeing people new to cooking get excited about their creations and eager to try new things. It seems like every day has become a new three meal experience!

The recipe we made today was really simple but exactly what we were looking for: a nice change from the standard cereal, waffles, eggs, bacon fare. I grew up working food/lemonade concession stands on the east coast and always loved watching my mom chop a bunch of veggies and grill them on the flatbed. You could see people walking by literally turn on a heel at the smell of the cooking onions and peppers. I still get a little rush of nostalgic joy when I chop up a pile of onions and toss them into a sizzling skillet.

Martha's Spanish Tortilla

This Spanish ‘Tortilla’ comes from Martha Stewart’s recipe vault. I put quotes around the word ‘tortilla’ because it’s more like a quiche and no tortillas were actually used in the making of it. Martha notes in the recipe that in Spain ‘tortilla’ refers to an egg and potato dish but I’m in Texas and I just can’t get used to that concept! *wink*








Prep Time

15 minutes
Total Time
45 minutes
Serves 4


1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

You can check out the original recipe here.


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