Tortilla Espanola Traditional Spanish Potato Omelete
Experience the heart of Spanish cuisine with this traditional Tortilla Española, a classic potato and onion omelet that’s as simple as it is delicious. Made with just five ingredients—Yukon gold potatoes, sweet yellow onions, farm-fresh eggs, rich olive oil, and a pinch of salt—this beloved dish showcases the beauty of uncomplicated flavors. The creamy, tender potatoes are gently cooked to perfection with sautéed onions, then folded into luscious eggs and cooked to form a golden, satisfying omelet. Perfect for sharing, this versatile recipe can be enjoyed warm or at room temperature, making it a must-have for brunch, a light dinner, or as part of a tapas spread. Pair it with crusty bread or a crisp salad for an authentic taste of Spain.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized Yukon gold potatoes
- 1 large Yellow onion
- 6 large Eggs
- 1 cup Olive oil
- 1 teaspoon Salt
Instructions
Peel the potatoes and slice them into thin, even slices (around 1/8-inch thick).
Peel and thinly slice the onion into half-moons.
Heat the olive oil in a large non-stick skillet or frying pan over medium heat.
Add the sliced potatoes and onions to the skillet, spreading them evenly. Stir occasionally and let the mixture cook slowly, ensuring the potatoes soften but do not brown (about 10-12 minutes).
Once the potatoes are fork-tender and onions are soft, carefully drain the mixture using a colander placed over a heat-resistant bowl to reserve the oil. Let the potato-onion mixture cool slightly.
In a large mixing bowl, beat the eggs with the salt until combined. Gently fold in the potato and onion mixture, ensuring everything is coated evenly with egg.
In the same skillet, add back about 2 tablespoons of the reserved olive oil over medium heat. Pour the egg, potato, and onion mixture into the skillet, spreading it evenly.
Cook the tortilla over medium-low heat for 5-7 minutes, until the edges begin to set and the bottom is golden brown. Shake the pan gently to ensure it doesn’t stick.
Place a large plate or flat lid over the skillet. Carefully flip the tortilla onto the plate, then slide it back into the skillet with the uncooked side down.
Cook for another 5 minutes, or until the tortilla is firm and cooked through.
Slide the finished tortilla onto a clean plate, allow it to cool for a few minutes, then cut into wedges or slices.
Serve warm or at room temperature. It pairs wonderfully with crusty bread, salad, or as part of a tapas spread.
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 310 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3987 mg | 85% | |
*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.
