Spanish Potato Tortilla Tortilla Espaola
Experience the timeless flavors of Spain with this authentic Spanish Potato Tortilla, or Tortilla Española. This classic dish features Yukon Gold potatoes and sweet yellow onion gently cooked in rich olive oil, then combined with fluffy, seasoned eggs to create a perfectly golden, irresistible Spanish omelette. A true staple of Spanish cuisine, this dish requires only a handful of pantry ingredients yet delivers incredible depth of flavor. Ideal as a tapas option, a light meal, or a make-ahead snack, this versatile tortilla can be enjoyed warm, at room temperature, or even cold. With minimal effort and simple techniques like sautéing and flipping, you'll create a beautifully layered, tender tortilla that's sure to impress at any gathering.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 medium Yellow onion
- 6 large Eggs
- 1 cup Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and cut them into thin slices, about 1/8 inch thick. Peel and thinly slice the onion.
Heat olive oil in a large non-stick frying pan over medium heat. Add the sliced potatoes and onions and cook, stirring occasionally, until the potatoes are tender but not browned, about 15 minutes. Season with 1/2 teaspoon of salt while cooking.
In a large bowl, beat the eggs and season with the remaining 1/2 teaspoon of salt and black pepper. Once the potatoes and onions are cooked, use a slotted spoon to transfer them into the bowl with the beaten eggs. Gently stir to combine, ensuring all the potatoes and onions are coated with the egg mixture.
Remove excess oil from the frying pan, leaving about 2 tablespoons. Reheat the pan over medium-low heat. Pour the potato and egg mixture back into the pan and spread it out evenly.
Cook the tortilla on low heat for about 8-10 minutes, or until the edges are set but the center is still slightly runny.
Carefully place a flat plate or lid on top of the pan, and with one swift motion, flip the tortilla onto the plate. Slide the tortilla back into the pan to cook the other side. Cook for another 4-5 minutes until set and lightly golden on the outside.
Slide the finished tortilla onto a clean plate and let it cool slightly before serving. Serve warm, at room temperature, or cold as desired.
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.2 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3943 mg | 84% | |
*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.
