Spanish Potato Omelet Tortilla a La Espanola
Transport your taste buds to the heart of Spain with this authentic Spanish Potato Omelet, or Tortilla a la Española. This timeless dish combines thinly sliced potatoes and sweet onions gently cooked in rich olive oil, then folded into a luscious blend of whisked eggs to create a golden, pillowy omelet. With just a handful of simple ingredients—potatoes, eggs, onion, olive oil, salt, and pepper—this recipe is a celebration of rustic flavors and classic Spanish cooking techniques. Perfect as a tapas centerpiece, a light lunch, or a hearty snack, this crowd-pleaser is served warm or at room temperature and pairs beautifully with a crisp side salad or crusty bread. Easy to make and even easier to love, this Spanish Potato Omelet promises to become a staple in your cooking repertoire.
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Ingredients
- 500 grams potatoes
- 1 large onion
- 6 large eggs
- 120 milliliters olive oil
- 1 teaspoon salt
- 0.25 teaspoons black pepper
Directions
Step 1
Peel the potatoes and cut them into thin slices, about 2-3 mm thick. Peel and finely slice the onion into thin strips.
Step 2
Heat the olive oil in a large, non-stick frying pan over medium heat. Add the potato slices and onions to the pan, making sure they are evenly distributed.
Step 3
Cook the potatoes and onions gently, stirring occasionally, for about 15 minutes or until the potatoes are soft but not browned. Season with salt and pepper during cooking.
Step 4
Using a slotted spoon, transfer the cooked potatoes and onions to a large mixing bowl, leaving as much oil in the pan as possible. Let them cool slightly for 5 minutes.
Step 5
In the mixing bowl, crack the eggs and whisk them together with the potatoes and onions until fully combined.
Step 6
Heat 2-3 tablespoons of the reserved olive oil in the frying pan over medium-low heat. Pour the egg mixture into the pan, spreading it evenly.
Step 7
Cook the omelet gently for about 6-8 minutes or until the edges start to set and the bottom is golden. Run a spatula around the edges of the pan to loosen the omelet.
Step 8
Place a large plate or flat lid over the pan and carefully flip the omelet onto it. Slide the omelet back into the pan to cook the other side for 4-5 minutes.
Step 9
Once both sides are cooked and golden, transfer the omelet to a serving plate. Let it rest for 5 minutes before slicing into wedges.
Step 10
Serve warm or at room temperature with a side salad or crusty bread, if desired.
Nutrition Facts
| Serving size | (620.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1544.0 |
| Total Fat 142.5g | 0% |
| Saturated Fat 27.0g | 0% |
| Polyunsaturated Fat 10.8g | |
| Cholesterol 1116mg | 0% |
| Sodium 2794.5mg | 0% |
| Total Carbohydrate 22.8g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 10.6g | |
| Protein 40.5g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 215.6mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 754.4mg | 0% |
Source of Calories