Spanish Potato Omelet Tortilla De Patatas
Discover the timeless charm of the Spanish Potato Omelet, also known as Tortilla de Patatas, a classic dish that embodies the heart of Spanish cuisine. This easy-to-make recipe marries simple, wholesome ingredients—golden potatoes, sweet onions, farm-fresh eggs, and rich olive oil—into a savory, silky delight. Slow-cooked potatoes and onions are folded into a luscious egg mixture, then pan-fried to golden perfection, creating a dish that’s crispy on the outside and tender on the inside. With just a hint of seasoning, this gluten-free and budget-friendly meal is ideal for breakfast, lunch, or dinner, and it’s equally delicious warm or served at room temperature. Whether you're hosting a tapas night or planning a quick family meal, this Spanish classic will become your go-to comfort food.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 1 medium Onion
- 6 large Eggs
- 100 milliliters Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and slice them into thin, even slices about 1/8 inch thick.
Peel and finely slice the onion.
Heat the olive oil in a large, non-stick skillet over medium heat. Add the sliced potatoes and onions and stir well to coat them in the oil.
Season the potatoes and onions with the salt and black pepper. Reduce the heat to low, cover the skillet with a lid, and cook for about 15-20 minutes. Stir occasionally to ensure even cooking. The potatoes should become tender but not crispy.
Meanwhile, crack the eggs into a large mixing bowl and lightly beat them with a whisk or fork.
Once the potatoes and onions are cooked, use a slotted spoon to transfer them into the beaten eggs. Mix gently to combine and let the mixture sit for 5 minutes.
Drain most of the olive oil from the skillet, leaving just enough to coat the bottom. Heat the skillet over medium heat.
Pour the potato and egg mixture back into the skillet, spreading it evenly. Cook for about 6-8 minutes, until the edges start to set and the bottom is golden brown. Use a spatula to gently loosen the edges of the omelet.
To flip the omelet, place a plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 4-5 minutes until fully set and golden.
Remove the tortilla from the skillet and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 282 mg | 22% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3353 mg | 71% | |
*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.
