Tortilla De Patata Spanish Tortilla
Experience the timeless flavors of Spain with this classic Tortilla de Patata, also known as Spanish Tortilla. This beloved dish combines tender potatoes, sweet onions, and rich, fluffy eggs to create a golden, savory omelette that’s perfect for any occasion. Gently cooked in high-quality olive oil, the potatoes and onions develop a soft, melt-in-your-mouth texture, beautifully complemented by a hint of black pepper and salt. The tortilla is then carefully flipped to achieve a perfectly golden crust on both sides. Ideal for breakfast, lunch, tapas, or even as a light dinner, this versatile recipe is delicious served warm or at room temperature. With just a handful of pantry staples and a few simple steps, you’ll create a comforting and authentic Spanish delight that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams potatoes
- 1 medium onion
- 6 eggs
- 120 ml olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and cut them into thin slices, around 3-4 mm thick. Set aside.
Peel and finely slice the onion into thin strips. Set aside along with the potatoes.
Heat 100 ml of olive oil in a large, non-stick frying pan over medium heat.
Add the sliced potatoes and onions to the pan, seasoning with a pinch of salt. Cook gently for 10-15 minutes, stirring occasionally to prevent them from browning. The potatoes should be tender but not crispy.
Once the potatoes and onions are cooked, remove them from the pan using a slotted spoon, draining the excess oil, and transfer them to a large bowl. Let them cool slightly.
In a separate bowl, beat the eggs and season with the remaining salt and black pepper.
Pour the beaten eggs over the cooled potatoes and onions. Mix gently to ensure everything is well coated and combined.
Heat 20 ml of olive oil in the same frying pan over medium heat. Once hot, pour the potato-egg mixture into the pan, spreading it out evenly.
Reduce the heat to low and cook the tortilla for 6-8 minutes, or until the edges are set but the center is still slightly runny.
Place a plate or lid larger than the pan on top and carefully flip the tortilla onto it. Slide the tortilla back into the pan, uncooked side down.
Cook for another 3-5 minutes, or until the tortilla is fully set and golden on both sides.
Once cooked, slide the tortilla onto a serving plate and let it rest for a few minutes before slicing into wedges.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3354 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.
