Potato and Onion Tortilla
Experience the rustic charm of Spanish cuisine with this traditional Potato and Onion Tortilla—a simple yet satisfying dish that’s perfect for any meal of the day. Featuring tender Russet potatoes and sweet yellow onions sautéed to perfection in extra virgin olive oil, this egg-based recipe showcases a silky texture and rich flavors that are quintessentially comforting. Seasoned with a touch of salt and black pepper, the tortilla is lightly pan-fried to golden brown perfection, offering a hearty bite with a crispy edge. Ideal for breakfast, lunch, or tapas-style entertaining, this dish is easy to prepare in under an hour and serves as a versatile centerpiece or a delicious side. Whether sliced into wedges or served whole, its timeless appeal brings Spanish culinary tradition to your table.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Yellow onion
- 100 ml Extra virgin olive oil
- 6 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and thinly slice the potatoes into rounds about 1/8 inch thick. Peel the onion and slice it thinly as well.
Heat the olive oil in a large, non-stick skillet over medium heat. Add the sliced potatoes and onions to the pan, stirring gently to coat them in the oil. Cook for 10-15 minutes, stirring occasionally, until the potatoes are tender but not browned.
Drain the potatoes and onions in a colander set over a bowl to reserve the oil. Let them cool slightly while you prepare the eggs.
In a large mixing bowl, whisk the eggs and season them with salt and black pepper. Add the cooled potato and onion mixture to the eggs, gently folding to combine.
Return 2 tablespoons of the reserved oil to the skillet and heat over medium heat. Pour the potato and egg mixture into the pan, spreading it out evenly.
Reduce the heat to medium-low and cook for 6-8 minutes, or until the edges are set and the bottom is golden brown. To flip the tortilla, carefully slide it onto a large plate, place the skillet upside down over the plate, and invert the tortilla back into the skillet.
Cook the other side for an additional 5-6 minutes, until set and golden. Remove from the skillet and let rest for 5 minutes before slicing into wedges and serving.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 15.5 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 308 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4524 mg | 96% | |
*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.
