Spanish Tortilla (Tortilla de Patatas)

We recommend using a slow-cooker liner for this recipe and hitting it with some cooking spray before adding the potato mixture. It makes serving and cleanup a cinch.


4 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 200
Caloriesfromfat 0.0 %
Fat 7.6 g
Satfat 2.1 g
Monofat 3.5 g
Polyfat 0.9 g
Protein 15.2 g
Carbohydrate 28.9 g
Fiber 2.7 g
Cholesterol 161 mg
Iron 2.3 mg
Sodium 483 mg
Calcium 109 mg


2 teaspoons olive oil
2 cups thinly sliced peeled baking potato
1 1/3 cups chopped onion
1 cup chopped red bell pepper
Cooking spray
3 large eggs
6 large egg whites
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons drained capers


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato, onion, and bell pepper. Cook 8 minutes or until onion is tender and potato just begins to brown, stirring occasionally.

2. Coat a 3-quart electric slow cooker with cooking spray. Place potato mixture in slow cooker. Combine eggs and next 3 ingredients (through black pepper), stirring with a whisk. Pour egg mixture over vegetables in slow cooker. Cover and cook on LOW for 2 1/2 hours or just until egg is set in center.

3. Turn off slow cooker. Let stand, covered, 10 minutes. Sprinkle with cheese, parsley, and capers. Cut into wedges.