Spanish Tortilla Supper

A traditional tapas-inspired recipe that can be served warm or cold.

  • Prep time: 10 min
  • Makes: 4 servings
  • Cook time: 10-13 min

Nutritional Information


  • Calories
  • Fat
    6.3 g
  • Cholesterol
    63 mg
  • Carbohydrates
    19.5 g
  • Dietary Fibre
    1.7 g
  • Protein
    11.9 g


2 large unpeeled potatoes (about 3/4 lb/375 g)
1 tbsp / 15 ml olive oil
1/2 cup / 125 ml thinly sliced red onion
1/2 cup / 125 ml finely chopped ham
1 tbsp / 15 ml finely chopped chives or green onion
1 cup / 250 g Naturegg Omega Plus, well shaken
1/2 tsp / 2 ml each salt and pepper


  1. Slice potatoes thinly using a large knife or food processor. Place in saucepan and cover with salted water. Bring to a boil; cook for 5-7 minutes or until tender. (Or, in covered microwaveable container, microwave potato slices with ½ cup (125 mL) water on HIGH 5-7 minutes.) Drain and rinse under cold water. Drain well.

  2. In 9” (23 cm) deep nonstick skillet, heat oil over medium heat. Sauté red onion 5 minutes. Stir in ham and chives. Remove from heat. Arrange potato slices over ham mixture, in circular pattern.

  3. Whisk together liquid eggs, salt and pepper. Pour over potatoes. Cover and cook over medium heat 5-8 minutes or until eggs are set and bottom is golden brown. Loosen around the edges and turn out onto platter. Serve in wedges.

Gluten Free

  1. Use gluten-free ham.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Baking

Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.

Easy Cheesy Egg and Tortilla Bake

View recipe

Italian Pasta Frittata

View recipe
See all recipes