Vegetarian Classic Spanish Egg Tortilla
Savor the rustic charm of Spain with this **Vegetarian Classic Spanish Egg Tortilla**, an iconic dish bursting with simple yet satisfying flavors. Made with tender, golden potatoes and sweet onions gently sautéed in high-quality olive oil, this traditional recipe gets its rich, custardy texture from perfectly seasoned eggs. With just six pantry-staple ingredients and minimal prep, this Spanish tortilla is ideal for a hearty breakfast, a quick vegetarian dinner, or an elegant addition to your tapas spread. Cooked to golden perfection using an authentic flipping technique, it’s as visually stunning as it is delicious. Serve it warm or at room temperature, sliced into wedges, for a versatile and crowd-pleasing dish that’s timelessly delicious. Perfect for fans of Spanish cuisine and vegetarian cooking alike!
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Ingredients
- 1.5 cups olive oil
- 4 medium potatoes
- 1 large onion
- 6 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Peel the potatoes and cut them into thin slices, about 1/8 inch thick.
Step 2
Peel and thinly slice the onion into half-moons.
Step 3
Heat 1 cup of olive oil in a large non-stick skillet over medium heat.
Step 4
Add the potato slices to the skillet, spreading them out so they cook evenly.
Step 5
Layer the onion slices over the potatoes and reduce the heat to low. Cook for about 15 minutes until the potatoes are tender, stirring occasionally to prevent sticking.
Step 6
Remove the potatoes and onion from the skillet using a slotted spoon, and let them drain on paper towels to remove excess oil. Retain about 2 tablespoons of oil in the skillet and set the rest aside.
Step 7
In a large bowl, beat the eggs and season with salt and black pepper.
Step 8
Gently fold the cooked potatoes and onions into the beaten eggs.
Step 9
Heat the reserved 2 tablespoons of olive oil in the same skillet over medium heat.
Step 10
Pour the egg, potato and onion mixture back into the skillet, spreading it out evenly.
Step 11
Cook on medium-low heat for about 5 minutes, until the edges start to set.
Step 12
Place a large plate over the skillet, carefully flip the tortilla onto it, and slide it back into the skillet to cook the other side. Cook for an additional 5 minutes until the tortilla is firm and golden on both sides.
Step 13
Let the tortilla cool slightly before serving. Slice into wedges and enjoy.
Nutrition Facts
| Serving size | (1643.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4290.9 |
| Total Fat 365.9g | 0% |
| Saturated Fat 61.8g | 0% |
| Polyunsaturated Fat 31.8g | |
| Cholesterol 1116mg | 0% |
| Sodium 2879.2mg | 0% |
| Total Carbohydrate 192.4g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 20.0g | |
| Protein 60.5g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 340.4mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 5043.8mg | 0% |
Source of Calories