Spanish Tortilla Española (Potato and Onion Omelette)

Name: Spanish Tortilla Española (Potato and Onion Omelette)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1000 g potatoes (e.g., Yukon Gold or Russet); 300 g yellow onions; 8 large large eggs; 250 ml extra virgin olive oil (for frying); 1.5 tsp salt; 0.5 tsp freshly ground black pepper

Difficulty

easy

Time

1h 5m

Price Category

cheap

Calories

Medium

Tortilla Española, or as many know it, the Spanish omelette, is a true classic whose greatness lies in its simplicity. This hearty and delicious dish is perfect for breakfast, lunch, dinner, or even as a tapa. Soft, oil-fried potatoes and onions, embedded in rich eggs, offer an unforgettable taste experience. Prepare this Mediterranean delicacy at home and bring the flavors of Spain to your kitchen!

ingredients

6 Servings

1000 g potatoes (e.g., Yukon Gold or Russet)300 g yellow onions8 large large eggs250 ml extra virgin olive oil (for frying)1.5 tsp salt0.5 tsp freshly ground black pepper

Steps

Prepare Potatoes and Onions

Peel the potatoes and onions. Slice the potatoes into thin, half-moon shapes (about 2-3 mm thick), and the onions into thin slices as well. In a large non-stick pan, heat a generous amount of olive oil (about 200 ml) over medium heat.

Fry Potatoes and Onions

Add the sliced potatoes to the oil and fry for about 10 minutes until slightly softened. Then add the onions and continue to fry together, stirring frequently, for another 15-20 minutes, until the potatoes are completely soft and the onions are translucent. Do not brown them, just cook until tender. Remove from heat and use a slotted spoon to transfer the potatoes and onions to a large bowl, allowing excess oil to drain. Season with salt and pepper to taste.

Prepare Egg Mixture

Crack the 8 eggs into the bowl with the potato and onion mixture. Mix thoroughly with a fork to ensure the eggs coat all the vegetables. Let it sit for 5 minutes to allow the potatoes to absorb the egg.

Cook the Tortilla

Pour 2-3 tbsp of the olive oil back into the pan and heat over medium heat. Pour in the egg and potato mixture and spread evenly with a spatula. Cook for about 5-7 minutes until the bottom is golden brown and the edges are set, but the center is still slightly runny. Place a large plate or flat lid over the pan, flip the tortilla onto it, then slide it back into the pan to cook the other side. Cook for another 5-7 minutes until golden brown and cooked through.

Serve

Slide the finished tortilla onto a cutting board or serving platter. Let it rest for a few minutes, then slice into wedges or cubes. Serve warm, at room temperature, on its own, with a salad, or fresh bread.

Extra Tips

► Don't be afraid to use plenty of olive oil for frying the potatoes; the excess can be drained later, and it gives the tortilla its characteristic flavor.

► To flip the tortilla, use a large plate or a flat lid that is larger than your pan. Be quick and decisive!

► Let the tortilla rest for a few minutes before serving to allow the flavors to meld and make it easier to slice.

Nutrition

	Per 100g	Per Serving 200g
Calories	180-220 kcal	360-440 kcal
Protein	8-10g	16-20g
Fat	12-15g	24-30g
Carbohydrate	10-12g	20-24g
Fiber	1-2g	2-4g
Sugar	1-2g	2-4g