Spanish Potato Tortilla Tortilla Espanola
Celebrate the authentic flavors of Spain with this classic Spanish Potato Tortilla, or Tortilla Española. This beloved Spanish dish combines tender potatoes, sweet onions, and rich, fluffy eggs to create a perfectly golden and satisfying omelet. Slowly cooked in olive oil, the potatoes and onions develop a melt-in-your-mouth texture, while the finishing flip ensures a beautifully caramelized crust. With just five simple ingredients and a short preparation time, this versatile recipe can be enjoyed as a hearty breakfast, a tapas-style appetizer, or a light yet filling dinner. Whether served warm or at room temperature, this timeless dish is a crowd-pleaser that brings a taste of Spain to your table.
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Ingredients
- 4 medium (about 1.5 lbs) Potatoes
- 6 large Eggs
- 1 medium Onion
- 0.75 cups Olive oil
- 1 teaspoon Salt
Directions
Step 1
1. Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. Peel and thinly slice the onion.
Step 2
2. Heat the olive oil in a large non-stick or well-seasoned skillet over medium heat. Once the oil is hot (but not smoking), add the potatoes and onions. Stir to coat them in the oil, then lower the heat to medium-low.
Step 3
3. Cook the potatoes and onions slowly, stirring occasionally, for about 20 minutes or until the potatoes are tender and lightly golden but not crispy. Season with 1/2 teaspoon of the salt halfway through cooking.
Step 4
4. While the potatoes and onions cook, beat the eggs in a large bowl with the remaining 1/2 teaspoon of salt. Set aside.
Step 5
5. Once the potatoes and onions are cooked, use a slotted spoon to transfer them to the bowl with the beaten eggs. Gently mix to combine, being careful not to break the potato slices too much. Let the mixture sit for 5 minutes.
Step 6
6. Drain most of the oil from the skillet, leaving about 1 tablespoon. Reserve the rest of the oil for another use.
Step 7
7. Reheat the skillet over medium heat and pour the potato-egg mixture into the pan. Spread it out evenly using a spatula. Lower the heat to medium-low and cook for 5-7 minutes, or until the tortilla is mostly set but still slightly runny on top.
Step 8
8. Carefully place a large plate over the skillet. Hold the plate firmly and flip the skillet over so the tortilla lands on the plate, uncooked side down.
Step 9
9. Slide the tortilla back into the skillet to cook the other side. Use a spatula to tuck in the edges for a neat shape. Cook for another 4-5 minutes, or until completely set and lightly golden on both sides.
Step 10
10. Remove the tortilla from the skillet and let it rest for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (3345.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4541.0 |
| Total Fat 200.2g | 0% |
| Saturated Fat 36.4g | 0% |
| Polyunsaturated Fat 15.9g | |
| Cholesterol 1116mg | 0% |
| Sodium 3066.0mg | 0% |
| Total Carbohydrate 593.0g | 0% |
| Dietary Fiber 62.0g | 0% |
| Total Sugars 40.3g | |
| Protein 107.8g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 610.9mg | 0% |
| Iron 36.0mg | 0% |
| Potassium 15225.0mg | 0% |
Source of Calories