Classic Spanish Egg Tortilla
Discover the true taste of Spain with this Classic Spanish Egg Tortilla, a simple yet flavorful dish that captures the heart of Spanish cuisine. Made with just six large eggs, tender layers of thinly sliced potatoes, caramelized onions, and golden olive oil, this traditional recipe is perfect for breakfast, lunch, or dinner. Gently fried to achieve soft textures and infused with a hint of salt and pepper, the tortilla is then skillfully cooked to golden perfection, creating a deliciously hearty and satisfying meal. With step-by-step tips for flipping or broiling options, this versatile dish proves to be as approachable as it is authentic. Serve warm or at room temperature for an irresistible tapas-style snack or a centerpiece for your Mediterranean-inspired table. Whether you're relishing it on its own or pairing it with a crisp salad, each bite offers a comforting, savory taste of Spain.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 pieces medium potatoes
- 1 piece large onion
- 0.5 cups extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and slice them thinly, about 1/8 inch thick. You can use a mandolin slicer for uniform thickness. Set aside.
Peel and thinly slice the onion.
Heat the olive oil in a large non-stick frying pan over medium heat. Add the potatoes and onions, and gently fry for about 15 minutes, stirring frequently until they are soft but not browned.
Once the potatoes and onions are cooked, drain them in a colander to remove excess oil. Reserve some oil for cooking the tortilla.
In a large bowl, beat the eggs with salt and pepper until combined. Add the drained potatoes and onions to the egg mixture and stir gently to combine.
Wipe the same frying pan clean with a paper towel and add a tablespoon of the reserved oil. Heat the pan over medium heat.
Pour the egg, potato, and onion mixture back into the pan, and spread evenly. Cook on medium-low heat for about 10 minutes, until the eggs begin to set and the bottom is lightly browned.
To flip the tortilla: Slide it onto a large plate, invert another plate on top, and flip the plates over, ensuring the tortilla is now upside-down. Return it to the pan to cook the other side. Alternatively, if this method is too challenging, you can finish cooking it under a broiler for about 5 minutes until the egg is completely set.
Cook the tortilla for another 5 minutes on the second side.
Once cooked, slide the tortilla onto a serving plate. Allow it to cool for a few minutes before slicing into wedges.
Serve warm or at room temperature. Enjoy your classic Spanish egg tortilla!
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 12.5 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 269 mg | 21% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3486 mg | 74% | |
*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.
