Spanish-Style Potato Brunch Omelet (Tortilla Española)

Nothing prepares you for the day better than a hearty brunch packed with an array of satisfying and scrumptious food – especially when it includes a traditional Spanish-style potato omelette. Lining the baking pan with Culinary Parchment Multipurpose Paper will make for easy clean-up so you have plenty of time for a Sunday afternoon siesta.


  • 10 potatoes cut in small rounds (¼-½ cm thick)
  • 7 onions, medium size, cut julienne
  • 5 eggs
  • 2 teaspoons (10 mL) milk
  • Salt, pepper and paprika to taste
  • 1 bunch of parsley cut in big pieces
  • 1 big square leaf of Culinary Parchment Multipurpose Paper

Preparation Instructions:

  • Preheat oven to 350° F (180° C)
  • Sauté potatoes on medium heat until cooked through
  • Sauté onions until translucent
  • Mix the eggs with the milk, potatoes and onions
  • Add parsley to taste and season to taste
  • Place a square leaf of Culinary Parchment Multipurpose Paper in a half hotel baking pan or lasagna/casserole baking dish
  • Add mixture to pan and bake for 15-20 minutes depending on thickness
  • Use a toothpick to test the softness of potatoes to gauge cook time

Serves 4. Enjoy with fresh Aioli and lemon wedges.

Never boil a vegetable again...