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Spanish, Omelette, Potato, Shrimp, brunc
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5 from 2 votes

Shrimp Tortilla Española Recipe - A World of Flavor!

Let's take our weeknights dinners international with my delicious taste of Spain! Shrimp Tortilla Española, for a world of flavor!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Entree
Cuisine: Spanish
Servings: 8
Calories: 403kcal


  • 3 cups diced Yukon gold potatoes
  • ½ teaspoons salt divided
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced fresh garlic
  • ½ cup chopped green onion Save whites to garnish finished tortilla green part only
  • 1 pound shrimp peeled and deveined
  • 12 large eggs
  • ¾ cup heavy whipping cream
  • 2 teaspoons Creole seasoning
  • 2 tablespoons butter softened
  • ½ cup shredded Monterrey jack cheese
  • 1 tablespoon chopped cilantro for garnish
  • whites of scallions sliced for garnish


  • Preheat oven to 350°.
  • Wrap the outside of a 9 inch springform pan with foil, then spray the inside with cooking spray. In a medium saucepan, add potato and 1 teaspoon salt; cover with water. Cook over medium-high heat until tender, about 5 minutes. Drain well.
  • In a large skillet, heat oil over medium-high heat. Reduce heat to medium-low, and add onion and garlic allow to saute, stirring occasionally for about 2 minutes
  • Add potatoes and green onion to cooked onion mixture, and stir gently to combine. Season with sea salt and black pepper to taste. Continue to cook the combination for 4-5 minutes.
  • Place ⅔ of the mixture in the bottom of your spring form pan to make a nice layer, reserve the remainder.
  • Add a little more olive oil to the hot pan and add in the shrimp and creole seasoning. Cook shrimp until almost done. It's important not to overcook the shrimp!
  • Add the shrimp to the springform pan on top of the potato layer, then add the remainder of the potatoes and shredded jack cheese.
  • In a large bowl, whisk together eggs, cream, ½ teaspoon salt. Add softened butter in small pieces and whisk well.
  • Pour egg mixture over ingredients.
  • Bake until top is golden brown and mixture is set, about 45 minutes.
  • Let stand in pan for 10 minutes and gently remove from springform pan. Run a knife along the edges of pan to help release the tortilla.
  • Garnish with white parts of scallions and cilantro.
  • Serve warm or at room temperature.


Calories: 403kcal | Carbohydrates: 19g | Protein: 25g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 466mg | Sodium: 746mg | Potassium: 589mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1088IU | Vitamin C: 22mg | Calcium: 210mg | Iron: 3mg