Tortilla De Patata Spanish Potato Onion Omelet
Discover the timeless charm of Tortilla de Patata, a classic Spanish potato onion omelet that marries simplicity with depth of flavor. This dish showcases golden potatoes and sweet caramelized onions, gently cooked in velvety extra virgin olive oil, then bound together in a luscious blend of eggs. With a perfectly tender center and a golden, crisp exterior, this hearty recipe is a celebration of authentic Spanish cuisine. Ideal for breakfast, brunch, or as a tapa, the tortilla is versatile enough to enjoy warm or at room temperature. With just six staple ingredients and straightforward techniques, this traditional recipe promises comfort and elegance in every bite. Perfect for sharing, it brings Mediterranean charm to your table while remaining easy to prepare.
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Recipe Information
Ingredients
- 500 grams potatoes (Russet or Yukon Gold)
- 1 medium yellow onion
- 6 large eggs
- 120 milliliters extra virgin olive oil
- 1 teaspoon salt
- 0.25 teaspoon black pepper (optional)
Instructions
Peel and thinly slice the potatoes into rounds, about 1/8-inch thick. Peel and thinly slice the onion into half-moons.
Heat the olive oil in a large, nonstick frying pan over medium heat.
Once the oil is hot, add the potatoes and onion. Season with 1/2 teaspoon of salt and stir to coat them in the oil.
Lower the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the onions are caramelized. Be careful not to brown them too much.
Using a slotted spoon, transfer the cooked potatoes and onions to a large bowl. Let them cool slightly, then discard excess oil from the pan, leaving about 1-2 tablespoons.
In a separate bowl, crack the eggs and whisk them with the remaining 1/2 teaspoon of salt and optional black pepper. Pour the eggs over the cooled potato and onion mixture and fold gently to combine.
Reheat the reserved oil in the frying pan over medium heat. Pour the potato-onion-egg mixture into the pan, spreading it out evenly.
Cook for 5-7 minutes on medium-low heat until the edges are set and the bottom is golden, but the center is still slightly runny.
Place a large plate or lid over the pan and carefully flip the tortilla onto it. Slide the tortilla back into the pan, uncooked side down.
Cook for another 3-5 minutes until fully set. Adjust cooking time for your preferred doneness.
Slide the tortilla onto a clean plate and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.2 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2378 mg | 51% | |
*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.
