Vegetarian Classic Spanish Egg Tortilla
Elevate your weeknight dinners with this Vegetarian Classic Spanish Egg Tortilla—a timeless dish that's as comforting as it is versatile. This authentic recipe features a beautiful balance of tender potatoes and sweet, caramelized onions, all bound together by golden, fluffy eggs. Cooked slowly to perfection with robust olive oil, this gluten-free, high-protein dish is seasoned simply with salt and black pepper, allowing the wholesome flavors to shine. Perfect for brunch, lunch, or dinner, this Spanish omelet recipe is easy to prepare, requiring just 15 minutes of prep and 30 minutes of cooking time. Slice it into wedges and serve warm or at room temperature for an effortlessly elegant way to impress your guests.
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Recipe Information
Ingredients
- 1.5 cups olive oil
- 4 medium potatoes
- 1 large onion
- 6 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and cut them into thin slices, about 1/8 inch thick.
Peel and thinly slice the onion into half-moons.
Heat 1 cup of olive oil in a large non-stick skillet over medium heat.
Add the potato slices to the skillet, spreading them out so they cook evenly.
Layer the onion slices over the potatoes and reduce the heat to low. Cook for about 15 minutes until the potatoes are tender, stirring occasionally to prevent sticking.
Remove the potatoes and onion from the skillet using a slotted spoon, and let them drain on paper towels to remove excess oil. Retain about 2 tablespoons of oil in the skillet and set the rest aside.
In a large bowl, beat the eggs and season with salt and black pepper.
Gently fold the cooked potatoes and onions into the beaten eggs.
Heat the reserved 2 tablespoons of olive oil in the same skillet over medium heat.
Pour the egg, potato and onion mixture back into the skillet, spreading it out evenly.
Cook on medium-low heat for about 5 minutes, until the edges start to set.
Place a large plate over the skillet, carefully flip the tortilla onto it, and slide it back into the skillet to cook the other side. Cook for an additional 5 minutes until the tortilla is firm and golden on both sides.
Let the tortilla cool slightly before serving. Slice into wedges and enjoy.
Nutrition Facts
Calories |
4291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.9 g | 469% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 31.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 20.0 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 340 mg | 26% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5044 mg | 107% | |
*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.
