Recipe: Spanish Style Tortilla


I found myself in a pinch one day this past summer while away from home without anything to feed Audrey for lunch.  Luckily there was a bakery nearby.  I scanned everything they had in hopes of finding something suitable for a baby.  To my surprise they had spanish tortillas. A frittata-like dish of eggs, onions, and potatoes.  Two thoughts ran through my head: 1. this is perfect, 2. why hadn’t I ever thought of making this for her?  You can serve it cold, warm or at room temperature.  It’s soft enough to mash or break into tiny pieces.  Eggs are great for babies (barring no allergies).  And it’s delicious.  She devoured it that day and I’ve been making my own version for her ever since.

  1. My version: I make a much thinner, almost pancake-like version.  I find it easier to feed a baby and for her to feed herself.

  2. Traditional version: Much thicker.  More potatoes (and potatoes are cooked in A LOT more oil).  Typically about 1.5 inches high.  If you like this style, just double the amount of oil, potatoes and onions in the recipe below.

* Think thin crust pizza versus thick Chicago-style deep dish.

Spanish Style Tortilla

9 months + up

Makes 8 slices 


  1. 2 tablespoons extra-virgin olive oil

  2. 3/4 pounds potatoes (I used 3 medium creamer)

  3. 1/2 yellow onion, finely diced

  4. 1/4 teaspoon smoked paprika

  5. 1/8 teaspoon each salt and black pepper

  6. 6 large eggs, lightly beaten

Preheat broiler.

Peel and slice potatoes as thin as you possibly can – if you have a mandolin, this would be a great time to bust it out (set it to 1/8 inch).   Meanwhile, heat oil in a nonstick (broiler safe) skillet over medium heat. Once hot, add potatoes, onions, paprika, salt and pepper.  Cook, turning potatoes gently every few minutes, until they are tender when pierced with a fork, about 15 minutes. Turn down heat if need be so potatoes don’t burn.   Once potatoes are cooked through, gently pour egg mixture into the skillet.  As soon as the edges firm up, after a minute or so, reduce heat to medium-low. Cook 4-5 minutes.

Insert a rubber spatula all around the edges of tortilla to loosen it up.  Place under broiler until top begins to brown, about 2-3 minutes.  Remove from oven and let cool slightly.  Slide tortilla onto a plate or cutting board.  Slice and serve.


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© 2019 Danielle Krupa