Caramelized Onion, Spinach and Potato Spanish Tortilla

I had this super amazing caramelized onion tortilla in Madrid at Juana la Loca a couple years ago and had to recreate it. My first attempt was a fail. It tasted good, but I had never caramelized onions before and did not realize how much they would shrink. The original recipe is all caramelized onion bound by a bit of egg. I only used 2 onions. Ok, so it was more of a tortilla with caramelized onions instead of a caramelized onion tortilla. It was still good and it was my first time at the caramelized onion rodeo, and luckily I had done a test run fail prior to making it right for my big recreation of Madrid tapas at a subsequent dinner party I had planned. To get this right, you need at least 1 1-1/2 onion per egg. At least.

Fast forward 2 years and caramelized onions are a sorta pantry staple. You can make a whole mess of them when you have a couple hours and freeze them. Use them in this, make a fast soup, pizza, a tart – wherever – they are that good.

This tortilla is not a recreate, it is a riff. I decided to add a bit more veg – spinach and potato – and some cheese. I also did not flip it nor did I mix it all together like a traditional tortilla, for the Juana la Loca version, I did mix all together.  Anyhoo.  Feel free to leave the cheese out if you want it dairy free.



What I Used:

About 5 Onions Caramelized – I say about because I had caramelized 6 of them earlier and pulled them out of the freezer to use but had a few left over. My recipe is here – make sure you add the smoked hot paprika and sherry.


2 medium Yukon Gold Potatoes, diced. I am lazy and left the skins on. Nutrients and all.

1 package Washed Baby Spinach, mine was 5 oz.

6 Eggs

Sea Salt, Pepper, Smoked Hot Paprika

Approx 1 tablespoon Olive Oil

2-3 oz Manchego (optional)

What I Did:

turn the oven to 375.

Thaw the caramelized onions if needed or make them.

In an oven proof-stove top safe round pan, heat the oil on med low. Add the spinach and wilt it.


Make sure your rub it around the sides of the pan to grease it while wilting.


Add the cubed potatoes and turn heat to low. Add a pinch of salt and some pepper.


Shred the cheese, the husband did this for me. Whisk the eggs with a splash of water, some pepper and salt.

Layer the onions over the potatoes and spinach. Smash it all down and make it like a cake.


Yes, I am aware that doing this will make it more of a tortilla pie rather than a traditional tortilla Espanola, but whatevs.  Mix it all together if you wish.

Add most of the cheese to the eggs and pour over the top.




Add more pepper to the top and a sprinkle of the smoked paprika.

Put in the oven and turn the oven up to 400 for 30 min.

Timers up – check it. It is all puffed and getting golden. I stuck a knife in to see if it was done. It was pretty done and knife was clean, eggs set springy.


I like my eggs a bit more overcooked so I turned it back down to 375 for 7 min.

You can do the same or skip that and just move on to sprinkling the reserved cheese on the top. Bake another 8 minutes until it is browned.


Let it sit for 5-10 min so it will easily come out.  Make a simple salad while you wait.

Plate it.

Eat it.




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