Spanish Omelette with Sweet Onions
Experience the rustic flavors of Spain with this authentic Spanish Omelette with Sweet Onions, a comforting dish that combines tender potatoes, caramelized sweet onions, and fluffy eggs in perfect harmony. This classic tortilla española recipe captures simplicity at its finest, using just a handful of pantry staples like olive oil, salt, and black pepper to bring out the natural sweetness of the onions and the creaminess of the potatoes. Gently cooked to golden perfection, this hearty omelette is ideal for breakfast, brunch, or even a light dinner. With a golden crust on the outside and a tender, flavorful interior, it’s a versatile dish that can be served warm or at room temperature, making it perfect for any occasion. Serve it with a fresh salad or crusty bread for a true Spanish-inspired experience!
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Recipe Information
Ingredients
- 4 pieces Large potatoes
- 2 pieces Sweet onions
- 6 pieces Large eggs
- 6 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Peel the potatoes and cut them into thin, even slices (around 1/8-inch thick).
Peel the sweet onions, halve them, and then slice thinly.
Heat 4 tablespoons of olive oil in a large non-stick skillet over medium heat.
Add the potato slices to the pan, spreading them into an even layer. Cook for 5-7 minutes, gently stirring occasionally, until they begin to soften but do not brown.
Add the sweet onion slices to the pan with the potatoes, season with 1 teaspoon of salt, and continue to cook for another 10 minutes. Stir occasionally to prevent sticking. The onions and potatoes should be tender but not crispy.
Remove the potato and onion mixture from the pan with a slotted spoon and allow it to cool slightly on a plate lined with paper towels. Reserve 1 tablespoon of the oil in the skillet and set aside the rest.
In a large mixing bowl, beat the eggs with the remaining 0.5 teaspoon of salt and the black pepper. Add the slightly cooled potato and onion mixture to the eggs, stirring gently to combine.
Return the skillet to medium-low heat and add the reserved 1 tablespoon of olive oil. Pour in the egg, potato, and onion mixture, spreading it evenly in the pan.
Cook the omelette for about 10-12 minutes, running a spatula around the edges occasionally to prevent sticking. When the sides are set and the center is mostly cooked but slightly jiggly, place a large plate over the skillet.
Carefully flip the omelette onto the plate. Slide it back into the skillet, uncooked side down, and cook for an additional 5 minutes until both sides are golden and the center is fully set.
Transfer the omelette to a serving plate and let it cool slightly before slicing into wedges.
Serve warm or at room temperature. Enjoy your Spanish Omelette with Sweet Onions!
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4062 mg | 177% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 25.4 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 363 mg | 28% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 7267 mg | 155% | |
*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.
