Spanish Potato Omelet Tortilla
Discover the heart of Spanish cuisine with this authentic Spanish Potato Omelet, or Tortilla Española. Made with just a handful of everyday ingredients—Yukon Gold potatoes, silky olive oil, sweet yellow onions, and farm-fresh eggs—this traditional dish is simplicity at its finest. The potatoes and onions are gently cooked until tender before being combined with beaten eggs and slow-cooked to golden perfection, creating a luscious, custard-like texture. Perfect as a satisfying breakfast, a light lunch, or a tapas centerpiece, this classic recipe is as versatile as it is delicious. Serve it warm or at room temperature, paired with crusty bread or a bright side salad for an irresistible taste of Spain.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 large Yellow onion
- 6 large Eggs
- 1 cup Extra virgin olive oil
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel the potatoes and cut them into thin slices, approximately 1/8 inch thick.
Peel and thinly slice the onion.
Heat the olive oil in a large non-stick frying pan over medium heat. Once hot, add the sliced potatoes and onions, ensuring they're fully submerged in the oil.
Cook the potatoes and onions gently over medium heat, stirring occasionally to prevent sticking, until the potatoes are fork-tender but not browned, about 10-15 minutes.
Using a slotted spoon, remove the potatoes and onions from the oil and place them on paper towels to drain. Reserve the cooking oil for future use.
Crack the eggs into a large mixing bowl, add the salt and pepper, and beat until fully combined.
Add the cooked potatoes and onions to the beaten eggs. Stir gently to ensure everything is evenly coated, and let the mixture sit for about 5 minutes.
In the same frying pan, heat 2 tablespoons of the reserved olive oil over medium heat. Pour the egg, potato, and onion mixture into the pan and spread it out evenly.
Reduce the heat to medium-low and cook the tortilla undisturbed for about 6-8 minutes, or until the edges are set and the bottom is golden brown.
Place a large plate or flat lid over the pan and carefully flip the tortilla onto the plate.
Add another tablespoon of reserved olive oil to the pan, then slide the tortilla back into the pan with the uncooked side facing down. Gently reshape the edges if needed.
Cook for another 5-7 minutes, or until the second side is golden brown and the tortilla is cooked through.
Slide the finished tortilla onto a serving plate and let it cool slightly before slicing into wedges.
Serve warm or at room temperature with a side salad, crusty bread, or as part of a tapas spread.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 310 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3992 mg | 85% | |
*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.
