Spanish Omelet
Discover the timeless charm of the Spanish Omelet, or Tortilla Española, a classic dish that celebrates simple ingredients transformed into something extraordinary. Made with tender, thinly sliced potatoes and sweet onions gently cooked in fragrant extra virgin olive oil, this recipe combines them with fluffy, seasoned eggs for a golden, perfectly set omelet. Skillfully flipped for even cooking, the Spanish Omelet is a masterpiece of texture—crispy edges and a soft, savory interior. Perfect as a centerpiece for brunch, a hearty lunch, or a tempting tapas dish, this versatile delight can be served warm or at room temperature, making it ideal for any occasion. Simple, satisfying, and authentically Spanish, it’s a must-try recipe that brings a taste of Spain to your kitchen.
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Ingredients
- 500 grams potatoes
- 1 large onion
- 6 large eggs
- 120 ml extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Peel the potatoes and cut them into thin slices, approximately 3-4 mm thick.
Step 2
Peel and finely slice the onion into thin half-moon shapes.
Step 3
Heat the olive oil in a non-stick frying pan over medium heat. Once hot, add the potatoes and onions. The oil should gently bubble around the vegetables without browning them.
Step 4
Cook the potatoes and onions for about 15 minutes, stirring occasionally, until the potatoes are tender but not falling apart. Season with half of the salt and pepper.
Step 5
Remove the potatoes and onions from the pan using a slotted spoon, draining excess oil, and transfer them to a large mixing bowl. Allow to cool slightly.
Step 6
In a separate mixing bowl, crack the eggs and lightly whisk them with the remaining salt and pepper. Pour the whisked eggs over the potato and onion mixture and gently combine.
Step 7
Heat a small amount of the reserved olive oil in the same frying pan over medium-low heat. Pour the egg, potato, and onion mixture back into the pan, spreading it out evenly.
Step 8
Cook the omelet on one side for about 8-10 minutes or until the edges are set but the center is still slightly runny. Loosen the edges with a spatula as it cooks.
Step 9
Place a large plate over the pan, carefully invert the omelet onto the plate, and then slide it back into the pan to cook the other side. Cook for another 8-10 minutes until fully set and golden brown.
Step 10
Remove the omelet from the pan and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1127.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1947.9 |
| Total Fat 141.6g | 0% |
| Saturated Fat 25.6g | 0% |
| Cholesterol 1116mg | 0% |
| Sodium 2842.5mg | 0% |
| Total Carbohydrate 128.9g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 16.5g | |
| Protein 53.0g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 292.0mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 3435.5mg | 0% |
Source of Calories