Tortilla Espanola Spanish Omelet
Discover the magic of authentic Spanish cooking with this irresistible Tortilla Española, a classic Spanish omelet that perfectly balances simplicity and flavor. Made with tender russet potatoes, sweet yellow onion, and silky eggs, this dish shines with a golden, custard-like texture, all cooked to perfection in rich olive oil. Seasoned simply with salt and pepper, the flavors truly highlight the quality of the ingredients. Whether you serve it warm for brunch, at room temperature for a tapas spread, or as a light dinner, this one-pan wonder is as versatile as it is crowd-pleasing. Ready in just 45 minutes with a handful of ingredients, it’s a must-try recipe for lovers of Spanish cuisine or hearty comfort foods!
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Recipe Information
Ingredients
- 4 medium (about 600g) Russet potatoes
- 1 large Yellow onion
- 6 large Eggs
- 1 cup Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick).
Peel and thinly slice the onion into half-moons.
Heat the olive oil in a large, nonstick skillet over medium heat. (Ensure the pan is at least 10 inches in diameter.)
Once the oil is warm, carefully add the sliced potatoes and onion. Stir gently to coat everything in oil, then reduce the heat to low. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender but not crispy.
While the potatoes and onion are cooking, crack the eggs into a large mixing bowl. Add the salt and black pepper, then whisk until well combined.
Once the potatoes and onion are tender, use a slotted spoon to transfer them into the bowl with the whisked eggs. Gently stir to combine, taking care not to break the potatoes. Let the mixture rest for 5 minutes.
Pour off most of the oil from the skillet, leaving about 2 tablespoons behind, and return it to medium heat.
Pour the egg and potato mixture into the skillet, spreading it out evenly. Cook on low to medium heat for 8-10 minutes, or until the edges are set and the bottom is golden brown. Shake the skillet occasionally to prevent sticking.
To flip the tortilla, place a large plate over the skillet. Carefully and swiftly invert the skillet so the tortilla slides onto the plate.
Slide the tortilla back into the skillet with the uncooked side facing down. Cook for another 5-7 minutes, or until fully set and golden brown.
Remove the tortilla from the skillet and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
4842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4309 mg | 187% | |
| Total Carbohydrate | 544.2 g | 198% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 35.2 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 567 mg | 44% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 14093 mg | 300% | |
*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.
