Spanish Tortilla Potato Omelette
Experience the authentic flavors of Spain with this classic Spanish Tortilla Potato Omelette, a simple yet flavorful dish that highlights the beauty of humble ingredients. Made with tender Yukon Gold potatoes, sweet caramelized onions, and farm-fresh eggs, this traditional recipe achieves the perfect balance of creamy and golden goodness. Olive oil takes center stage, both for cooking and flavor, infusing the dish with a rich Mediterranean touch. Ideal as a light lunch, tapas, or even a hearty breakfast, this one-pan wonder is cooked to perfection, flipped with care for a gorgeous golden crust, and served warm or at room temperature. Packed with wholesome ingredients and ready in just under 45 minutes, it’s a must-try for lovers of Spanish cuisine!
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Recipe Information
Ingredients
- 4 medium (about 600g) Yukon Gold potatoes
- 1 large Yellow onion
- 6 large Eggs
- 1 cup Olive oil
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper (optional)
Instructions
Peel the potatoes and slice them into thin, uniform rounds about 1/8-inch thick. Slice the onion into thin half-moons.
In a large, nonstick frying pan, heat the olive oil over medium heat. Once hot, carefully add the sliced potatoes and onions, ensuring they are fully submerged in the oil. Cook gently for 10-12 minutes, stirring occasionally, until the potatoes are tender but not browned.
Using a slotted spoon, remove the cooked potatoes and onions from the oil and transfer them to a large bowl. Allow them to cool slightly. Reserve the oil for later use.
In a separate mixing bowl, beat the eggs and season with salt and optional black pepper. Pour the beaten eggs over the cooled potatoes and onions, gently folding them together to combine.
Heat 2 tablespoons of the reserved olive oil in the same frying pan over medium-low heat. Pour the potato-egg mixture into the pan, spreading it out evenly.
Cook the tortilla for 5-7 minutes, until the edges are set and the bottom is golden brown. To flip the tortilla, place a large plate over the pan, invert the pan to transfer the tortilla onto the plate, and slide it back into the pan, uncooked side down.
Cook for an additional 3-5 minutes, until the tortilla is cooked through but still slightly soft in the center.
Transfer the tortilla to a serving plate and allow it to cool slightly. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
4293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.3 g | 326% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 438.4 g | 159% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 23.7 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 529 mg | 41% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 10700 mg | 228% | |
*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.
