Corned Beef Tortilla Española under PHP200: A New Way to Have Corned Beef in the Morning

December 11, 2019

Omelets make for some of the best breakfasts. The dish is so versatile—you can customize it as you like; and there are thousands of versions from around the world. In Spain, they have it as tortilla española, which is basically a potato omelet. We’re making it for this episode of Under PHP200. But as a twist, we’re adding another Filipino breakfast staple: corned beef.

O(n)lé for me.

It’s imperative that you season your eggs and potatoes really well. Or else, you’ll end up with a dish that tastes like nothing. Feel free to pour hot sauce of your choice over your slice. This recipe has everything you need to have a powerful start to your day. Potatoes, check. Eggs, check. Meat, check. You can even throw in some cheese in there.

Tortilla Española

  • Serves: 2 people
  • Active time: 45 mins
  • Total time: 45 mins
  • Difficulty: Easy


  • 6 eggs, whisked
  • Salt and pepper, to taste
  • ¼ cup oil
  • 3 large potatoes, peeled and sliced into 1/8-inch thick rounds
  • 1 cup white onion, thinly sliced
  • 1 can corned beef, cooked until slightly crisp (380g)


  1. Preheat oven to 375F.
  2. In a large bowl, whisk eggs and season with salt and pepper. Set aside.
  3. In a 6-8 inch skillet over low heat, add add the potatoes and the onion.
  4. Pour over the oil and gently cook until tender, about 8-10 minutes, then turn off the heat.
  5. Top the cooked potato and onion mixture with the cooked corned beef, then pour over the eggs.
  6. Spread the mixture out evenly.
  7. Place into the preheated oven and let bake until the top of the frittata is set, about 15-20 minutes.
  8. Remove from oven and serve warm.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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