Spanish Omelet
Discover the timeless charm of the Spanish Omelet, or Tortilla Española, a classic dish that celebrates simple ingredients transformed into something extraordinary. Made with tender, thinly sliced potatoes and sweet onions gently cooked in fragrant extra virgin olive oil, this recipe combines them with fluffy, seasoned eggs for a golden, perfectly set omelet. Skillfully flipped for even cooking, the Spanish Omelet is a masterpiece of texture—crispy edges and a soft, savory interior. Perfect as a centerpiece for brunch, a hearty lunch, or a tempting tapas dish, this versatile delight can be served warm or at room temperature, making it ideal for any occasion. Simple, satisfying, and authentically Spanish, it’s a must-try recipe that brings a taste of Spain to your kitchen.
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Recipe Information
Ingredients
- 500 grams potatoes
- 1 large onion
- 6 large eggs
- 120 ml extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and cut them into thin slices, approximately 3-4 mm thick.
Peel and finely slice the onion into thin half-moon shapes.
Heat the olive oil in a non-stick frying pan over medium heat. Once hot, add the potatoes and onions. The oil should gently bubble around the vegetables without browning them.
Cook the potatoes and onions for about 15 minutes, stirring occasionally, until the potatoes are tender but not falling apart. Season with half of the salt and pepper.
Remove the potatoes and onions from the pan using a slotted spoon, draining excess oil, and transfer them to a large mixing bowl. Allow to cool slightly.
In a separate mixing bowl, crack the eggs and lightly whisk them with the remaining salt and pepper. Pour the whisked eggs over the potato and onion mixture and gently combine.
Heat a small amount of the reserved olive oil in the same frying pan over medium-low heat. Pour the egg, potato, and onion mixture back into the pan, spreading it out evenly.
Cook the omelet on one side for about 8-10 minutes or until the edges are set but the center is still slightly runny. Loosen the edges with a spatula as it cooks.
Place a large plate over the pan, carefully invert the omelet onto the plate, and then slide it back into the pan to cook the other side. Cook for another 8-10 minutes until fully set and golden brown.
Remove the omelet from the pan and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 13.2 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 279 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2566 mg | 55% | |
*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.
