Spanish Potato Omelet
Discover the charm of Spanish cuisine with this classic Spanish Potato Omelet (Tortilla Española), a humble yet flavorful dish made with just five simple ingredients—Russet potatoes, yellow onion, eggs, olive oil, and a touch of salt. Perfectly golden and tender, this traditional recipe layers paper-thin slices of potato and onion, gently cooked in olive oil, then bound together in fluffy, whisked eggs for an incredible balance of textures and flavors. With an elegant flip midway through cooking to create a beautifully browned crust on both sides, this versatile omelet can be served warm or at room temperature, making it ideal for breakfast, tapas, or a light dinner. Pair with a fresh green salad and crusty bread for a truly satisfying Spanish-inspired meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 medium Yellow onion
- 6 large Eggs
- 1 cup Olive oil
- 1 teaspoon Salt
Instructions
Peel the potatoes and cut them into thin slices, approximately 1/8-inch thick. Peel and finely slice the onion.
Heat olive oil in a large non-stick frying pan over medium heat. Add the sliced potatoes and onion to the pan, ensuring they are fully submerged in the oil. Cook for 15 minutes, stirring occasionally, until the potatoes are tender but not browned.
Using a slotted spoon, transfer the cooked potatoes and onion to a large mixing bowl. Season with salt and gently toss to combine. Allow to cool slightly.
In a separate bowl, whisk the eggs until smooth. Pour the whisked eggs over the potato and onion mixture, gently combining until all ingredients are evenly coated.
Return the frying pan to medium heat, using about 2 tablespoons of the reserved olive oil. Once the pan is hot, pour the potato and egg mixture into the pan. Spread the mixture evenly and reduce the heat to medium-low.
Cook the omelet for 8-10 minutes, or until the edges start to set and the bottom is golden. To flip the omelet, place a large plate over the pan, carefully invert the omelet onto the plate, and slide it back into the pan with the uncooked side facing down.
Cook for another 5-7 minutes, or until the omelet is fully set and golden on both sides. Slide the omelet onto a serving plate and allow it to cool slightly before slicing.
Serve warm or at room temperature. Enjoy your Spanish Potato Omelet as a standalone dish or with a side salad and crusty bread.
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.6 g | 324% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 11.8 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 271 mg | 21% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3484 mg | 74% | |
*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.
