Spanish Egg Tortilla
Experience the heart of Spanish cuisine with this classic Spanish Egg Tortilla, also known as "Tortilla Española." This comforting dish is a perfect balance of tender potatoes, sweet caramelized onions, and rich, fluffy eggs, all cooked to golden perfection in robust olive oil. Simple yet flavorful, this recipe requires just six pantry-friendly ingredients and uses a traditional pan-flip technique to achieve its signature rounded shape and even cooking. Ready in under an hour, this versatile dish is ideal as a satisfying breakfast, a tapas-style appetizer, or a light dinner. Serve warm or at room temperature, and enjoy a taste of Spain in every bite! Perfectly family-friendly, naturally gluten-free, and incredibly delicious, it's a must-try for lovers of authentic Mediterranean flavors.
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 large onion
- 6 large eggs
- 1 cup olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and slice them into thin rounds about 1/8-inch thick. Similarly, slice the onion into thin strips.
Heat the olive oil in a large non-stick frying pan over medium heat. Once the oil is hot, add the potatoes and onion. Stir to ensure they are evenly coated in oil.
Cook the potatoes and onions for about 20 minutes, stirring occasionally, until the potatoes are tender but not browned. Be careful not to let them stick to the bottom of the pan.
While the potatoes and onions are cooking, crack the eggs into a large bowl, add the salt and black pepper, and whisk until well combined.
Once the potatoes and onions are done, drain them carefully to remove the excess oil (reserve the oil for future use). Allow the potatoes and onions to cool for a few minutes before adding them to the whisked eggs. Gently fold the ingredients together to avoid breaking the potatoes.
Wipe the frying pan clean and add about 2 tablespoons of the reserved oil. Heat it over medium heat.
Pour the egg mixture into the pan and spread it out evenly. Cook for 4-5 minutes until the edges start to set and the bottom is golden brown.
Place a large plate over the pan and carefully flip the tortilla onto the plate. Then, slide the tortilla back into the pan, uncooked side down. Cook for another 3-4 minutes until the tortilla is fully set and golden on both sides.
Remove the tortilla from the pan and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 814 mg | 17% | |
*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.
