Tex-Mex Tortilla

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This Tex-Mex tortilla is a tasty twist on the Spanish classic. In Spain, it doesn’t get more typical than the tortilla de patata (omelette). Prepared for almost any occasion, this dish is so versatile and can take on a number of flavors, however it is usually prepared plain. In this recipe, the cumin and cilantro give this tortilla flavorful layers that are similar to those found in Tex-Mex style food. If you’re looking for a way to spice up a breakfast or entertain a crowd, this recipe will surely not disappoint.

Tex-Mex Tortilla

Prep Time: 20 mins
Cook Time: 20 mins
Yields: 8-10


  • 3 medium potatoes
  • 5 eggs
  • 1 medium onion
  • 3 cloves of garlic
  • 1/3 cup of cilantro
  • 1 small red bell pepper
  • 1 ½ teaspoons of cumin
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of sweet paprika
  • 2 teaspoons of salt
  • ½ teaspoon of black pepper
  • ½ cup of olive oil


  1. Clean and cut potatoes into even slices. Chop the onion, bell pepper and garlic.
  2. Heat the oil to medium high in a large frying pan and add chopped vegetables; cook for 15-20 minutes, stirring occasionally until the potatoes are softened.
  3. Strain the potato mixture through a colander. Set the strained oil aside.
  4. Beat the eggs separately, then mix them into the potatoes adding all of the seasonings and cilantro
  5. Heat 1 tablespoon of the strained oil in a smaller frying pan. Pour all of the contents into the pan and cook on medium-low heat
  6. When almost set, invert on a plate and slide back into the pan and cook for a few more minutes. Make sure to shape the edges with a spatula to keep the form.
  7. Invert twice more, cooking the tortilla briefly each time.
  8. Slide on a plate and cool for 10 minutes before serving.


Dabbing the potato mixture with paper towels will help take away some of the oil during the straining process.

Make sure the plate that is used to invert the tortilla is notably bigger than the frying pan.


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