Spanish Potato Tortilla
The Spanish Potato Tortilla, or *Tortilla Española*, is a beloved classic of Spanish cuisine that perfectly blends simplicity with rich, comforting flavors. This deliciously golden, egg-based dish features tender layers of thinly sliced potatoes and sweet onions gently cooked in olive oil before being combined with fluffy beaten eggs. Cooked to perfection in a single skillet, the tortilla boasts a lightly crisped exterior with a soft, melt-in-your-mouth center. Ready in just forty minutes, this recipe is a versatile delight, ideal for breakfast, brunch, or as a satisfying tapas-style appetizer. Serve it warm or at room temperature, sliced into hearty wedges to savor its rustic charm. With just five basic ingredients, including pantry staples like olive oil and eggs, this authentic Spanish recipe showcases the beauty of simplicity.
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Recipe Information
Ingredients
- 500 grams potatoes
- 1 medium onion
- 6 whole eggs
- 125 ml 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.
In a large frying pan, heat the olive oil over medium heat. Add the sliced potatoes and onion, and sprinkle with salt.
Cook the potatoes and onions gently over medium heat, stirring occasionally, until the potatoes are tender but not browned. This should take about 15 minutes.
Meanwhile, in a large bowl, beat the eggs with a pinch of salt until smooth.
Once the potatoes and onions are cooked, drain them from the oil, reserving the oil for later use. Allow them to cool slightly.
Add the potatoes and onions to the beaten eggs and mix gently to combine.
In the same frying pan, add back about 2 tablespoons of the reserved olive oil and heat it over medium heat.
Pour the potato and egg mixture into the pan, spreading it out evenly.
Cook on one side until the edges start to set and the bottom is golden brown, about 5 minutes.
Carefully place a large plate over the skillet and flip the tortilla onto the plate. Slide the tortilla back into the pan to cook the other side.
Cook for another 5 minutes, or until the tortilla is set and cooked through.
Remove from the pan and let it cool slightly before cutting into wedges.
Serve warm or at room temperature.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 14.1 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 277 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3339 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.
