Tortilla of Potato and Onions
Discover the ultimate comfort food with this classic Spanish Tortilla of Potato and Onions, a dish that’s equal parts simple and satisfying. Made with just six wholesome ingredients—golden potatoes, sweet onions, eggs, olive oil, salt, and a hint of black pepper—this traditional recipe combines rustic charm with incredible flavor. The key to success lies in slow-cooking the potatoes and onions to caramelized perfection before folding them into velvety, seasoned eggs. The tortilla is then gently pan-fried to create a golden, tender omelette with a lusciously soft interior. Ideal as a hearty breakfast, a quick dinner, or a versatile tapas dish, this tortilla is a delightful crowd-pleaser that can be enjoyed warm or at room temperature. With a prep and cook time of only 45 minutes, it’s a must-try for anyone seeking authentic Spanish flavors made easy.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 200 grams Onions
- 6 pieces Eggs
- 100 milliliters Olive oil
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Peel the potatoes and cut them into thin slices about 3–4 mm thick. Similarly, peel and finely slice the onions.
In a large non-stick frying pan, heat the olive oil over medium heat. Once hot, add the potato slices and onions, ensuring they are evenly coated in oil.
Cook the potatoes and onions for about 15–20 minutes, stirring occasionally, until the potatoes are tender and lightly golden. Reduce the heat if the onions start to brown too quickly.
While the potatoes and onions cook, crack the eggs into a large bowl and beat them until smooth. Add the salt and black pepper, whisking to combine.
Once the potatoes and onions are done, use a slotted spoon to remove them from the pan, allowing any excess oil to drain. Add them to the beaten eggs and gently mix to coat.
Pour out most of the oil from the pan, leaving about 1–2 tablespoons. Heat the pan over medium-low heat.
Pour the egg, potato, and onion mixture back into the pan and spread it evenly. Cook over low heat for 5–7 minutes, or until the bottom is set and golden.
To flip the tortilla, place a large plate over the pan. Carefully invert the pan to transfer the tortilla onto the plate. Then slide the tortilla back into the pan to cook the other side for 4–5 minutes until fully set.
Once cooked, slide the tortilla onto a serving plate and allow it to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2840 mg | 123% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 18.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 283 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3446 mg | 73% | |
*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.
