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Natalie's Tortilla Espanola

Natalie Morales' tortilla espanola recipe
Matt Toder / TODAY


  • 6 eggs
  • 1 cup Yukon gold potatoes
  • 1 medium onion
  • ½ green pepper
  • 1-2 cloves garlic
  • 3 tablespoons olive oil
  • 1 tablespoon basil
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • pepper


Heat 1 tablespoon olive oil in skillet over medium heat. Add onions to skillet, stirring occasionally, for about 5 to 7 minutes until they start to caramelize. Don’t let them burn! Once cooked, take onions off heat and put them on a paper towel-lined plate so any excess oil drains.

In the same skillet used to cook onions, add 1 tablespoon oil. Once hot, add potatoes and 1 teaspoon smoked paprika. Cook potatoes until they start to soften, but still retain some firmness, about 6 to 8 minutes. Check on it and stir consistently. About 5 minutes in, add green pepper and garlic.  Stir to combine. When potatoes are almost done cooking, add 1 teaspoon salt and pepper to taste. Take potato skillet off the heat.

While the potato mixture cooks, whisk the eggs in a large mixing bowl. Add 1 teaspoon salt, and pepper to taste. Set aside.

Heat up your frittata pan or skillet that you’ll use for the frittata and add 1 tablespoon olive oil.

Add onions and potato mixture into the egg bowl. Add chopped basil.

Pour everything in mixing bowl into the heated frittata pan. When the bottom starts to firm up and turn golden, about 5 minutes, flip the frittata over. Cook an additional 3 minutes. The frittata should puff up and edges should be firm.

To serve, plate the frittata and either cut into slices like a pie, or cut crosswise into small squares to serve as tapas. If serving for tapas, put a toothpick in each square so it can easily be picked up and eaten.