Spanish Tortilla
Discover the timeless charm of Spanish Tortilla, a classic dish that perfectly embodies the heart and soul of Spanish cuisine. Made with thinly sliced potatoes, sweet yellow onions, and a rich mixture of whisked eggs, this savory omelet is cooked to golden perfection in fragrant olive oil. With just a handful of pantry staples and minimal prep time, this hearty yet simple recipe is a must-try for any home cook. Perfect for breakfast, brunch, or as a tapas-style appetizer, the Spanish Tortilla can be served warm or at room temperature, making it as versatile as it is delicious. Its crisp edges, tender potatoes, and creamy interior are sure to make it a family favorite. Whether you're exploring authentic Spanish flavors or looking for a crowd-pleasing dish, this traditional tortilla delivers every time!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 large Yellow onion
- 6 large Eggs
- 1 cup Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and slice them into thin, even rounds about 1/8 inch thick. Peel the onion and slice it into thin strips.
Heat the olive oil in a large, nonstick frying pan over medium heat. Add the potato slices and onion, ensuring they are fully submerged in the oil. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.
While the potatoes and onions are cooking, crack the eggs into a large mixing bowl. Add the salt and black pepper, and whisk together until well combined.
Once the potatoes and onions are cooked, use a slotted spoon to transfer them to the egg mixture, allowing excess oil to drain off. Stir gently to coat the potatoes and onions with the egg mixture, being careful not to break the potatoes.
Remove most of the oil from the frying pan, leaving about 1-2 tablespoons. Heat the pan over medium heat, then pour in the potato and egg mixture. Spread it out evenly in the pan.
Cook the tortilla over medium-low heat for 8-10 minutes, using a spatula to occasionally loosen the edges so it doesn’t stick. The bottom should be set, but the top will remain slightly runny.
Place a large plate over the frying pan, and carefully invert the tortilla onto the plate. Slide the tortilla back into the pan, uncooked side down, and cook for another 5-7 minutes until fully set and golden on both sides.
Slide the finished tortilla onto a serving plate and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 782 mg | 17% | |
*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.
