Caramelized Onion Tortilla
Elevate your weeknight dinner or brunch spread with this rustic Spanish-inspired Caramelized Onion Tortilla. This hearty yet elegant dish features sweet, golden caramelized onions folded into a perfectly fluffy egg base, seasoned with a simple blend of salt, black pepper, and optional fresh parsley for a burst of herbal freshness. With just six pantry-staple ingredients and a touch of patience, you'll create a crowd-pleasing masterpiece that pairs beautifully with a crisp side salad or fresh crusty bread. Perfectly golden on the outside and tender on the inside, this easy-to-make tortilla is ideal for meal-prepping, serving warm, or as a make-ahead snack to enjoy at room temperature. Discover the authentic flavors and comforting simplicity of this versatile Spanish classic!
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Recipe Information
Ingredients
- 3 pieces Large yellow onions
- 4 tablespoons Extra virgin olive oil
- 6 pieces Large eggs
- 1 teaspoon Salt
- 0.5 teaspoons Freshly cracked black pepper
- 1 tablespoon Chopped fresh parsley (optional)
- 1 teaspoon Butter (optional, for greasing)
Instructions
Peel and slice the onions thinly into half-moons.
Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-low heat.
Add the sliced onions to the skillet, sprinkle a pinch of salt, and cook slowly, stirring occasionally, for 20-25 minutes until the onions are golden brown and caramelized. Reduce the heat if they start to stick or brown too quickly.
While the onions are cooking, crack the eggs into a large bowl. Add the remaining salt, black pepper, and chopped parsley (if using). Beat the eggs until well combined.
Once the onions are caramelized, transfer them to the bowl with the eggs. Stir gently to combine. Let the mixture rest for 5 minutes.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil (or butter, if using) over medium heat.
Pour the egg and onion mixture into the skillet, spreading it evenly. Reduce the heat to low and cook for 8-10 minutes until the edges are set and the bottom is golden brown.
To flip the tortilla, place a large plate over the skillet, quickly invert the skillet to transfer the tortilla to the plate, then slide it back into the skillet, uncooked side down. Cook for an additional 5 minutes until fully set.
Once done, slide the tortilla onto a serving plate and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
