This easy Spanish tortilla is the perfect family breakfast. Butternut squash takes the place of the traditional potato base, while bacon and goat cheese lend the perfect salty, tangy bite. Added bonus: it’s also freezer-friendly! You’re not going to want to miss this healthy, crowd-pleasing recipe.
Once you master the art of the Spanish tortilla, your breakfast game will be seriously on point. I like to think of Spanish tortillas as the lazy mom’s quiche. It’s a stunner of a meal and feeds a crowd, yet you don’t need to spend time wrestling a buttery crust or adding in loads of heavy cream. Plus, the filling options are endless. Feel free to substitute your choice of starch, protein, cheese and seasonings – like I did with this Smoked Salmon Tortilla with Fresh Herbs – and you’ll have a scrumptious breakfast recipe you can adjust to anyone’s tastes.
Why This Recipe Works
- It’s pretty darn fool-proof. Just throw everything into an oven-safe pan and cook until the starch is tender and the eggs are set. Easy as that.
- It’s easily customizable. You can sub in whatever protein, cheese, herbs and seasonings you like.
- It’s freezer-friendly, making it perfect to have on hand for high-protein breakfasts on rushed mornings.
- You can serve your entire family at once. Unlike pancake or waffle recipes that only let you serve a couple of people at a time, this recipe allows you to feed the whole gang as soon as it comes out of the oven.
Ingredients You’ll Need
Butternut squash – You’ll want to get a whole butternut squash so you can slice it appropriately. Peel it, seed it, and cut it into ¼-inch thick discs for cooking.
Crispy bacon – If you want, cook the bacon in the same pan you’re going to make the tortilla in and use the rendered bacon fat in place of the butter to sauté the squash and onion.
Eggs – The glue that holds the tortilla together!
Onion – While I’m partial to sweet onions, you can really use any type of onion you prefer. This includes shallots and green onions (more ideas for customization!)
Fresh sage and thyme – Don’t skip these! They add so much delicious flavor to the dish.
Goat cheese – A creamy, slightly crumbly goat cheese adds the perfect tang to the dish.
Once you master the technique of the Spanish tortilla, you’ll never turn back. It’s so fun to play with all the different flavor combinations!
Start by cooking down the butternut squash and onion in the butter or rendered bacon fat in an oven-safe skillet. It will seem like the pan is very crowded at first, but trust me, it will all cook down and become more manageable.
While the squash and onion are cooking, combine all other ingredients in a mixing bowl. This will be the “filling” that will hold everything together.
Once the squash is fork-tender and the onions are translucent, transfer them from the skillet to the mixing bowl with the filling and stir to combine.
Then, pour the entire mixture back into the pan over medium heat and let cook until the eggs are just barely jiggly. When the eggs hit this point, transfer the pan to the oven and turn on the broiler. Broil for about 5 minutes or until the top of the tortilla is golden and the eggs are completely set. Keep a close eye on it as it can go from just right to burnt in a matter of seconds!
Once the tortilla is done, remove it from the oven very carefully (use oven mitts) and let cool slightly on the stove. Then, very carefully and using a large spatula, slide it out of the pan and onto a serving plate. Enjoy warm.
The possibilities are endless. For the starch, obviously hearty squashes work, as do baking potatoes and sweet potatoes. For protein, try Canadian bacon, sausage of any kind, ham, or smoked salmon. For cheese, try cheddar, cream cheese, Swiss, Parmesan, you name it! You can also use any type of fresh or dried herb to add extra flavor.
Let the tortilla cool completely and cut it into individual pieces. Wrap each piece in plastic wrap and store them all in a resealable glass or plastic container, or a Ziploc bag. Freeze and enjoy within three months.
While a Spanish tortilla is most delicious when served immediately after cooking, it also happens to reheat well since there is no crust to get soggy. For an easy weekday breakfast, make the tortilla on a meal prep Sunday and keep it in the fridge to reheat and eat throughout the following week.
Sure. You can use firm tofu as your protein, or just omit the extra protein altogether (and add some extra cheese if you want!) You could also try something like soyrizo or vegetarian breakfast patties.
More Easy Breakfast Recipes
Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below!
Butternut Squash, Bacon and Goat Cheese Spanish Tortilla
- 2 tablespoons butter
- 1/2 of a medium butternut squash, peeled, seeded and thinly sliced
- 1 medium yellow onion, halved and thinly sliced
- 1/2 teaspoon ground nutmeg
- 8 ounces creamy goat cheese
- 4 ounces cooked bacon, chopped
- 4 eggs
- 1/3 cup chopped fresh sage and thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Maldon sea salt, for finishing
- Melt butter in a large nonstick skillet over medium heat. Add butternut squash and onion and let cook, stirring occasionally, until onions begin to turn golden and squash has softened to fork tender.
- While squash and onions are cooking, combine all other ingredients (except Maldon sea salt) in a large mixing bowl. Once squash and onions are cooked, add them to the mixing bowl, tossing to coat.
- Transfer contents back to the large nonstick saute pan and place back on medium heat. Let cook, without stirring, until mixture begins to set, and doesn’t jiggle too much when you shake the pan.
- Turn broiler on high and place nonstick pan in oven. Broil on high for 5-7 minutes, or until the top of the tortilla becomes fully set and golden-brown. Remove from oven (be sure to use a potholder) and sprinkle with Maldon sea salt. Serve warm.
- Feel free to customize your Spanish tortilla by swapping in your choice of protein, cheese, starch and fresh herbs and seasonings.
- To freeze your Spanish tortilla, first let it cool completely, then slice it into individual portions. Freeze the portions individually in plastic wrap or resealable glass containers.
- To serve your frozen Spanish tortilla, simply pop it into the oven or microwave until warmed through.