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Spanish Potato Omelette Muffins - Tortilla Española Muffins

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Albert Bevia @ Spain on a Fork


  • -3 medium yukon gold potatoes
  • -2 tbsp extra virgin Spanish olive oil
  • -1 large onion
  • -6 large organic eggs
  • -fresly chopped chives
  • sea salt
  • freshly cracked black pepper
  • non-stick cooking spray


  1. Peel, rinse and thinly slice 3 medium sized yukon gold potatoes, cut them into pieces that are roughly 1 cm thick, add the cut potatoes into a stock pot, fill with cold water, about 1 inch above the potatoes, season with sea salt and heat it with a high heat
  2. Meanwhile, finely dice 1 large onion, then heat a small non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and mix with the oil, cook between 7 to 8 minutes or until the onions start to develop a light golden color, set aside
  3. After boiling the potatoes for 30 minutes, drain them and set aside
  4. Crack 6 large organic eggs into a large bowl, season with sea salt and a kiss of freshly cracked black pepper and beat them together, then add the cooked potatoes and cooked onions, season generously wth sea salt and mix everything together until well combined
  5. Spray a muffin tin with non-stick cooking spray and start adding spoonfuls of the mixture into each hole, do not over fill the holes, this recipe makes between 12 to 18 muffins, depending on the size of your muffin tin
  6. Add the muffin tin into a pre-heated oven, bake and broil option 190 C - 375 F between 18-20 minutes, after baking let them rest at room temperature for at least 10 minutes
  7. Transfer the muffins to a dish and sprinkle them with some freshly chopped chives
  8. Enjoy!

Recipe Notes

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