The Spanish Tortilla is a classic recipe with a flavorful twist thanks to Happy Egg and Dan-O’s Original Seasoning. This simple yet satisfying dish combines golden potatoes, sweet onions, and the unbeatable richness of Happy Egg for a crowd-pleaser you’ll want to make again and again. With crispy tortilla edges and a tender center infused with the bold, savory notes of Dan-O’s Original Seasoning, it’s the perfect egg recipe for lunch or brunch!

Why You’ll Love This Recipe

• Classic Comfort Food with a Twist: This traditional Spanish favorite is even tastier with Dan-O’s bold, herbaceous seasoning and creamy Happy Eggs!

• Perfect for Any Time of Day: Serve it warm, room temp, or even cold—it’s great any way you slice it!

Ingredients

• 6 Happy Eggs

• 4 medium potatoes, peeled and sliced into ⅛-inch rounds

• 1 large onion, peeled and thinly sliced

• 1 ½  tsp Dan-O’s Original Seasoning

• 1 cup olive oil

• Salt and pepper, to taste

Directions

1. Prepare the Veggies: Peel and slice the potatoes and onion, then toss in salt. Aim for consistent thickness to ensure even cooking.
   

2. Cook the Potatoes and Onion: Heat olive oil in a large nonstick skillet (10–12 inches) over medium heat. Add the potatoes and onion, stirring to coat them in oil. Cook gently for 20–25 minutes, stirring occasionally, until soft and lightly golden. (Tip: Cover the pan to speed up the process.)
   

3. Beat the Eggs: In a large bowl, beat the Happy Eggs with a pinch of salt, pepper, and Dan-O’s Original Seasoning until smooth and well combined.

4. Drain and Season: Remove the cooked potatoes and onion from the skillet and strain to remove excess oil. (Pro-tip: save the reserved oil for later).

5. Combine and Rest: Gently fold the cooled potatoes and onion into the beaten eggs. Let the mixture sit for 5–10 minutes to allow the flavors to meld.

6. Cook the Tortilla: Heat 1 tbsp of olive oil in a clean nonstick skillet over medium-low heat. Pour in the potato-egg mixture, spreading it evenly. Cook for 5–7 minutes, occasionally shaking the pan to prevent sticking.

7. Flip for Perfection: When the edges are set but the center is still runny, cover the pan with a large plate or lid. Carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side. Cook for another 5–7 minutes until fully set and golden brown.

8. Rest and Serve: Let the tortilla rest for a few minutes before slicing into wedges. Serve warm or at room temperature.

Tips for the Perfect Spanish Tortilla

• When cooking the onions and potatoes, cover the pan part way through to speed things up.

• Customize this delish eggy, oniony, potato meal with diced bell peppers, spinach, or even some spicy chorizo.  

• When you flip the tortilla, be sure to use a wide plate and go slow.

Recipe by Amber Sullivan