If you’re looking for a dinner recipe that’s as elegant as it is satisfying, the Spanish tortilla with serrano ham is your perfect choice. This classic dish from Spain transforms humble ingredients into a hearty meal that’s packed with flavor.
Perfect for family gatherings or weeknight dinners, it’s the kind of recipe you’ll come back to again and again.
A Classic With a Twist
The Spanish tortilla, traditionally made with potatoes and eggs, gets a gourmet upgrade with the addition of savory serrano ham. This twist infuses the dish with a bold, salty character that beautifully complements the creamy potatoes.
It’s versatile too—you can enjoy it warm, at room temperature, or even cold, making it a great option for meal prep or leftovers.
In Spain, this dish is a staple, served at home or in tapas bars, often accompanied by a drizzle of olive oil or a side of aioli. Adding serrano ham elevates the tortilla to something truly special, ideal for those who appreciate Mediterranean-inspired flavors.
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Why You’ll Love This Recipe
This dinner recipe is more than just delicious; it’s also:
- Easy to prepare: With simple, everyday ingredients, this recipe is approachable for any home cook.
- Versatile: Perfect for breakfast, lunch, or dinner. It even works as an appetizer for gatherings.
- Meal prep-friendly: It can be made ahead and stored, retaining its flavor and texture beautifully.
Plus, the addition of serrano ham adds a smoky richness that takes this dish from classic to unforgettable.
Plus, the addition of serrano ham adds a smoky richness that takes this dish from classic to unforgettable.
Cooking Tips for Success
Want to nail this recipe every time? Keep these tips in mind:
- Use the right skillet: Opt for a nonstick or cast-iron skillet to ensure easy flipping and an even cook.
- Choose the right potatoes: Yukon Gold potatoes are ideal for their creamy texture and ability to hold their shape.
- Don’t skimp on oil: While it might seem like a lot, the oil helps fry the potatoes to perfection. Any excess can be stored for future cooking.
- Take your time: Cooking the potatoes slowly ensures they’re tender and flavorful, a hallmark of a great tortilla.
Customizing Your Tortilla
This recipe is highly adaptable to suit your taste and dietary preferences. Here are a few ideas to make it your own:
- Vegetarian: Omit the serrano ham and add sautéed mushrooms or roasted red peppers for a plant-based option.
- Gluten-free: This dish is naturally gluten-free, making it a great option for those with dietary restrictions.
- Low-carb: Swap the potatoes for a low-carb alternative like thinly sliced zucchini.
For a finishing touch, garnish with fresh parsley, scallions, or a drizzle of sherry vinegar to brighten the flavors.
Serving Suggestions
Pair this Spanish tortilla with serrano ham alongside a crisp green salad for a complete Mediterranean-inspired dinner. Add a crusty loaf of bread, roasted vegetables, or a glass of Spanish wine for an extra-special meal.
This recipe isn’t just a meal; it’s an experience. It’s about bringing a taste of Spain to your dinner table and savoring every bite. Whether you’re hosting friends or treating your family, this dish promises to impress.
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Spanish Tortilla with Serrano Ham: A Dinner Recipe
Equipment
- Two skillets: one large and one medium-sized (or one ovenproof skillet, 8-9 inches)
Ingredients
- 1 ¼ pounds 5 medium Yukon Gold potatoes peeled, halved, and thinly sliced
- 1 white onion diced
- 1 ¼ teaspoons kosher salt plus more as needed
- ¾ teaspoon freshly ground black pepper plus more as needed
- About 1 cup extra-virgin olive oil
- 6 large eggs
- 4 ounces Serrano ham diced
- 2 scallions white and green parts, thinly sliced
- Fresh parsley leaves for serving
- Sherry vinegar for serving
Instructions
Prepare the Potatoes and Onions:
- Dry the potato slices thoroughly using paper towels. In a mixing bowl, combine the potatoes, diced onion, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Toss to coat evenly.
Cook the Potatoes and Onions:
- Heat a large skillet over medium heat and pour in enough olive oil to almost cover the potatoes when added. Adjust the amount depending on the pan size. Add the potato and onion mixture to the hot oil and cook, stirring occasionally, until the potatoes are tender enough to be pierced with a fork, about 10 to 15 minutes. Be careful not to let the mixture brown or stick to the pan.
- Using a slotted spoon, transfer the cooked potatoes and onions to a colander set over a bowl to drain excess oil. Reserve 3 ½ tablespoons of the oil for later steps. The remaining oil can be stored in the refrigerator for other recipes.
Prepare the Tortilla Base:
- Preheat your oven to 375°F (190°C). In an oven-safe skillet (8- to 9-inch nonstick skillet is ideal), heat 2 tablespoons of the reserved olive oil over medium-low heat.
- In a large bowl, whisk together the eggs and season with the remaining salt and black pepper. Stir in the drained potato and onion mixture, ensuring everything is evenly coated. Pour the mixture into the prepared skillet, spreading it out evenly with a spatula. Cook gently for about 5 minutes, using the spatula to loosen the edges occasionally. The mixture should be mostly set, with just a slight amount of liquid remaining on top.
Cook the Tortilla in the Oven:
- Transfer the skillet to the preheated oven and bake the tortilla until the top is fully set, about 7 to 10 minutes. Once cooked, slide the tortilla onto a serving plate.
Garnish and Serve:
- Sprinkle the tortilla with the sliced scallions and parsley leaves. Drizzle with sherry vinegar and a little of the reserved olive oil before serving. This dish can be enjoyed warm or at room temperature.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.