Tortilla Espagnola Potato Omelette
Experience the timeless flavors of Spain with this Tortilla Española, a classic Spanish potato omelette that's both simple and satisfying. Made with just a handful of ingredients—velvety Yukon Gold potatoes, sweet yellow onions, farm-fresh eggs, and rich olive oil—this dish boasts a beautifully golden, fluffy texture and subtle, savory depth. Gently pan-fried to perfection, the tortilla is flipped for even cooking, making it an impressive yet approachable recipe for any cook. Ready in under an hour, this versatile dish can be served warm or at room temperature, perfect as a light lunch, hearty breakfast, or tapas-style appetizer. With its authentic ingredients and rustic charm, this Spanish omelette is sure to transport your taste buds straight to the streets of Madrid.
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Ingredients
- 4 medium Yukon Gold potatoes
- 6 large Eggs
- 1 medium Yellow onion
- 1 cup Olive oil
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Peel the potatoes and thinly slice them into rounds about 1/8-inch thick.
Step 2
Peel and thinly slice the onion into half-moons.
Step 3
Heat the olive oil in a large non-stick or cast-iron skillet over medium heat.
Step 4
Carefully add the sliced potatoes and onions to the skillet. Cook them gently, stirring occasionally, for about 15 minutes until they are soft but not browned. Ensure the potatoes are mostly submerged in the oil.
Step 5
Use a slotted spoon to transfer the cooked potatoes and onions into a large bowl, leaving the oil in the skillet. Let them cool slightly.
Step 6
In a separate bowl, beat the eggs with the salt and black pepper. Pour the beaten eggs over the potatoes and onions, and gently mix until well combined.
Step 7
Return the skillet to medium heat, leaving a thin layer of the reserved oil in the pan. Pour the potato, onion, and egg mixture into the skillet and spread it out evenly.
Step 8
Cook the omelette for about 5-7 minutes on medium-low heat. Use a spatula to loosen the edges occasionally.
Step 9
Place a large plate over the skillet and carefully flip the omelette onto the plate. Slide it back into the skillet, uncooked side down, and cook for an additional 5 minutes until fully set and golden brown.
Step 10
Remove the tortilla from the skillet and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
| Serving size | (1440.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3088.0 |
| Total Fat 253.2g | 0% |
| Saturated Fat 44.1g | 0% |
| Polyunsaturated Fat 21.2g | |
| Cholesterol 1116mg | 0% |
| Sodium 2848.8mg | 0% |
| Total Carbohydrate 153.5g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 11.2g | |
| Protein 55.2g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 303.9mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 3935.8mg | 0% |
Source of Calories