Spanish Omelette
Discover the soul of Spanish cuisine with this authentic Spanish Omelette (Tortilla Española), a comforting and versatile dish made with just a handful of simple ingredients. This classic recipe combines tender potatoes, sweet onions, and fluffy eggs, all cooked to golden perfection in rich olive oil. With its perfectly balanced flavors, crispy edges, and creamy interior, it’s an ideal choice for breakfast, brunch, or a filling tapas spread. Ready in just 45 minutes, this gluten-free dish is as satisfying served warm with a side salad as it is enjoyed cold the next day. Learn how to master the art of flipping your omelette and create a dish that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 1 large Onion
- 6 Eggs
- 100 milliliters Olive oil
- 1 teaspoon Salt
Instructions
Peel the potatoes and slice them into thin, even rounds. Aim for slices about 2-3mm thick so they cook evenly.
Peel and finely slice the onion into thin half-moons.
Heat the olive oil in a large non-stick frying pan over medium heat. Add the potato slices and onion, stirring to coat them evenly in oil. Season with half a teaspoon of salt.
Cook the potatoes and onions over medium-low heat for 15-20 minutes, stirring occasionally. They should become tender but not crispy or browned. Once cooked, remove the pan from the heat and drain the mixture using a colander, reserving a few tablespoons of the flavored oil for later use.
In a large mixing bowl, crack the eggs and whisk them together with the remaining half-teaspoon of salt. Add the cooked potatoes and onions into the bowl, gently mixing to ensure everything is well coated.
Wipe the frying pan clean and heat 2-3 tablespoons of the reserved oil over medium heat. Pour the egg, potato, and onion mixture into the pan, spreading it out evenly.
Reduce the heat to medium-low and cook the omelette for 5-7 minutes, or until the edges are set and the bottom is golden brown.
Place a flat, large plate over the frying pan and carefully flip the omelette onto the plate. Slide it back into the pan to cook the other side for another 4-5 minutes, or until fully set and lightly golden.
Remove the omelette from the pan and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 16.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3422 mg | 73% | |
*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.
