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What is in a Jalapeno Popper Spanish Tortilla?
It begins with the ingredients that are in a traditional Spanish Tortilla:
- Potatoes, thinly sliced. For this dish we used yellow potatoes but baby red potatoes would work as well.
- Eggs. Hence why this dish is sometimes referred to as a Spanish Omelet
Next add the toppings that elevate it from a traditional Spanish Tortilla to a Jalapeno Popper Version
- Cream Cheese. For this recipe we used these Pepper Jack Spreadable Cheeses.
- Bacon (feel free to omit or use a vegetarian alternative such as these from Morningstar).
- Garlic Powder
- Shredded extra-sharp cheddar cheese
- Hot sauce. I used my favorite.
How to Make Jalapeno Popper Spanish Tortilla
Begin with the potatoes
Thinly slice some baby yellow potatoes. There is no need to peel the potatoes but if you prefer to it won’t harm anything. Cook them in salted water until just for tender. Layer in a greased pie pan.
Prepare the filling
Begin by sautéing the jalapenos, onions and garlic powder until softened. Cook the bacon and finely cube the cream cheese. Beat the eggs in a large bowl and stir through the remaining ingredients. Pour over the potatoes in the pan.
Cook & Serve
Bake the Jalapeno Popper Spanish Tortilla for 35-40 minutes, or until it is fully set, in an oven preheated to 350 degrees. Traditionally, Spanish tortillas are served by inverting onto a plate, slicing and serving. For this Jalapeno Popper Spanish Tortilla, I prefer to not invert the dish as I prefer the appearance of the dish that way (the potatoes look a little plain), but choice is yours. Slice in as many servings as you would like, 4-8 and serve warm.
How to customize Jalapeno Popper Spanish Tortilla:
- Potatoes: Swap the yellow potatoes for baby red potatoes. Standard size red or yellow potatoes could also be used, they would just need to be halved or quartered before slicing.
- Jalapenos: If you don’t want to use fresh jalapenos, you could substitute pickled jalapeno slices by simply omitting the cooking of the jalapenos.
- Onions: You could use red onion instead. You could also substitute 1/4-1/2t of dried onion powder. If you wanted the onion could be omitted.
- Garlic Powder: If you prefer, substitute 1 clove of fresh garlic, minced, and cooked with the jalapenos and onions
- Bacon: If you want to keep the dish vegetarian, feel free to substitute a vegetarian-friendly bacon alternative.
- Cream Cheese: The pepper jack wedges used in the recipe could easily be swapped for another flavor if you prefer. You could also use cubes of plain cream cheese or Neufchatel.
- Cheese: The extra sharp cheddar cheese could be swapped for regular cheddar cheese. You could also swap pepper jack cheese if you preferred.
- Hot Sauce: Feel free to omit or swap to any brand you prefer
Jalapeno Popper Spanish Tortilla
- 1 lb yellow potatoes thinly sliced
- 4 large jalapenos seeded, halved and sliced
- 1/2 small onion diced
- 1/4 tsp garlic powder
- 6 slices bacon cooked and crumbled
- 2 wedges Laughing Cow Pepper Jack diced
- 1 cup extra-sharp cheddar cheese shredded
- A few dashes Texas Pete Hot Sauce
- 6 eggs
- Place potatoes in a saucepan with just enough water to cover. Add a good sprinkling of salt and bring to a boil over high heat. Once boiling, lower to a simmer and cook until just fork-tender, 3-5 minutes. Drain and set aside.
- Heat oven to 350. Spray a 9" glass pie pan with olive oil spray. Layer the potatoes in the bottom of the dish.
- Heat about 1t oil in a small skillet over medium and cook the onions, jalapenos and garlic powder until just softened, around 3-4 minutes.
- Beat the eggs. Gently fold in the remaining ingredients. Pour into the pie pan.
- Bake 35-40 minutes or until the tortilla is fully set and a knife in the middle comes out clean. Either invert on a plate or simply slice and serve.