Tortilla Espagnola Potato Omelette
Experience the timeless flavors of Spain with this Tortilla Española, a classic Spanish potato omelette that's both simple and satisfying. Made with just a handful of ingredients—velvety Yukon Gold potatoes, sweet yellow onions, farm-fresh eggs, and rich olive oil—this dish boasts a beautifully golden, fluffy texture and subtle, savory depth. Gently pan-fried to perfection, the tortilla is flipped for even cooking, making it an impressive yet approachable recipe for any cook. Ready in under an hour, this versatile dish can be served warm or at room temperature, perfect as a light lunch, hearty breakfast, or tapas-style appetizer. With its authentic ingredients and rustic charm, this Spanish omelette is sure to transport your taste buds straight to the streets of Madrid.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 6 large Eggs
- 1 medium Yellow onion
- 1 cup Olive oil
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel the potatoes and thinly slice them into rounds about 1/8-inch thick.
Peel and thinly slice the onion into half-moons.
Heat the olive oil in a large non-stick or cast-iron skillet over medium heat.
Carefully add the sliced potatoes and onions to the skillet. Cook them gently, stirring occasionally, for about 15 minutes until they are soft but not browned. Ensure the potatoes are mostly submerged in the oil.
Use a slotted spoon to transfer the cooked potatoes and onions into a large bowl, leaving the oil in the skillet. Let them cool slightly.
In a separate bowl, beat the eggs with the salt and black pepper. Pour the beaten eggs over the potatoes and onions, and gently mix until well combined.
Return the skillet to medium heat, leaving a thin layer of the reserved oil in the pan. Pour the potato, onion, and egg mixture into the skillet and spread it out evenly.
Cook the omelette for about 5-7 minutes on medium-low heat. Use a spatula to loosen the edges occasionally.
Place a large plate over the skillet and carefully flip the omelette onto the plate. Slide it back into the skillet, uncooked side down, and cook for an additional 5 minutes until fully set and golden brown.
Remove the tortilla from the skillet and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% 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 | 153.5 g | 56% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 11.2 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 304 mg | 23% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3936 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.
