Spanish Potato Omelet Tortilla a La Espanola
Transport your taste buds to the heart of Spain with this authentic Spanish Potato Omelet, or Tortilla a la Española. This timeless dish combines thinly sliced potatoes and sweet onions gently cooked in rich olive oil, then folded into a luscious blend of whisked eggs to create a golden, pillowy omelet. With just a handful of simple ingredients—potatoes, eggs, onion, olive oil, salt, and pepper—this recipe is a celebration of rustic flavors and classic Spanish cooking techniques. Perfect as a tapas centerpiece, a light lunch, or a hearty snack, this crowd-pleaser is served warm or at room temperature and pairs beautifully with a crisp side salad or crusty bread. Easy to make and even easier to love, this Spanish Potato Omelet promises to become a staple in your cooking repertoire.
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Recipe Information
Ingredients
- 500 grams potatoes
- 1 large onion
- 6 large eggs
- 120 milliliters olive oil
- 1 teaspoon salt
- 0.25 teaspoons black pepper
Instructions
Peel the potatoes and cut them into thin slices, about 2-3 mm thick. Peel and finely slice the onion into thin strips.
Heat the olive oil in a large, non-stick frying pan over medium heat. Add the potato slices and onions to the pan, making sure they are evenly distributed.
Cook the potatoes and onions gently, stirring occasionally, for about 15 minutes or until the potatoes are soft but not browned. Season with salt and pepper during cooking.
Using a slotted spoon, transfer the cooked potatoes and onions to a large mixing bowl, leaving as much oil in the pan as possible. Let them cool slightly for 5 minutes.
In the mixing bowl, crack the eggs and whisk them together with the potatoes and onions until fully combined.
Heat 2-3 tablespoons of the reserved olive oil in the frying pan over medium-low heat. Pour the egg mixture into the pan, spreading it evenly.
Cook the omelet gently for about 6-8 minutes or until the edges start to set and the bottom is golden. Run a spatula around the edges of the pan to loosen the omelet.
Place a large plate or flat lid over the pan and carefully flip the omelet onto it. Slide the omelet back into the pan to cook the other side for 4-5 minutes.
Once both sides are cooked and golden, transfer the omelet to a serving plate. Let it rest for 5 minutes before slicing into wedges.
Serve warm or at room temperature with a side salad or crusty bread, if desired.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2794 mg | 122% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 10.6 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 754 mg | 16% | |
*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.
