Rice Tortilla Española with Brown Rice

This Spanish-inspired omelet, or Tortilla Española, made with hearty brown rice, sautéed vegetables, herbs and Manchego cheese, makes for a delicious meal.

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Rice Tortilla Española with Brown Rice

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 25 mins
Ready in
TOTAL TIME 45 mins


  • 1 bag Success® Brown Rice
  • 5 tbsp extra virgin olive oil, divided
  • 1 pkg (8 oz) mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 large eggs
  • 3/4 cup grated Manchego cheese
  • 12 fresh sage leaves, julienned
  • 1 tsp smoked paprika



One great way to travel the world without having to leave your own kitchen is by preparing recipes inspired by international cuisines. This recipe takes us all the way to Spain to try out our very own version of a tortilla Española. A Spanish tortilla is actually an omelet rather than a Latin-American-style of tortilla made with corn or flour that you might use for a recipe like Mexican Taco Wraps.  

We’ve given this vegetarian tortilla recipe our own spin by swapping out the potatoes for hearty brown rice. We also added in a base of sautéed mushrooms, onions, herbs and smoked paprika. For an extra hint of Spanish flair, we also added grated Manchego cheese, which comes from the region of La Mancha in Spain, to this dish. 

For another tantalyzing meat-free option, check out our vegetarian mushroom meatloaf.

Tastes of Spain

Stay in Spain a while and try another classic recipe like a Grilled Summer Quinoa Paella or maybe a creamy arroz con leche, such as this Creamy Rice Pudding. If you want to continue your culinary journey, keep traveling with these other international rice and quinoa recipes. You don’t always have to carry a passport to experience other cultures or to learn new and interesting facts about other countries!

  • Switch up your average weeknight dinner with our delicious Tortilla Española with Brown Rice. This Spanish-inspired omelet is quick to make, hearty and packed with flavor. 

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, preheat broiler. Heat 4 tablespoons of oil in an 8-inch cast-iron skillet or heavy, oven-proof pan over medium-high heat.

    Step 3

  • Add mushrooms, onions, salt and pepper. Sauté until onions are translucent and mushrooms are slightly golden, about 10 minutes.

    Step 4

  • Add rice to skillet and stir to combine, turning heat to low.

    Step 5

  • In a large bowl, beat eggs. Add cheese, sage and paprika and stir to thoroughly combine.

    Step 6

  • Add remaining olive oil to skillet, followed by egg mixture. Stir mixture well and cover with a lid. Cook over low heat until the tortilla is set around the edges, about 10 to 12 minutes.

    Step 7

  • Remove lid and transfer skillet to oven. Broil on top rack until the tortilla is golden brown on top, about 3 minutes.

    Step 8

  • Remove skillet from oven and allow tortilla to cool slightly.

    Step 9

  • Set a large plate over skillet and carefully invert tortilla onto the plate.

    Step 10

  • Cut tortilla into wedges and serve warm or at room temperature, garnished with additional sage leaves and a dusting of paprika.