Description
Spanish Potato Omelette, or Tortilla Española, is a comforting classic that embodies the essence of Spanish cuisine. This fluffy, golden omelette features tender Yukon Gold potatoes and sweet onions enveloped in rich, creamy eggs. Perfect for any meal—be it brunch, lunch, or dinner—this dish is both easy to prepare and sure to impress your family and friends. Serve it warm or at room temperature for a delightful addition to your dining experience.
Ingredients
Scale
- 6 large eggs
- 3 medium Yukon Gold potatoes (about 1 lb)
- 1 medium onion (about 150g)
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Peel and thinly slice the potatoes (about ¼ inch thick). Rinse under cold water and pat dry.
- In a skillet over medium heat, add 2 tablespoons of olive oil. Sauté the sliced onion until soft and translucent (about 5 minutes).
- Add the potato slices to the skillet with onions. Drizzle with additional olive oil if needed, season with salt and pepper, and cook on low heat for 15-20 minutes until tender.
- While the potatoes cool slightly, whisk the eggs in a bowl with salt and pepper until frothy.
- Gently fold the cooled potato-onion mixture into the beaten eggs.
- Heat another tablespoon of olive oil in the skillet over medium heat. Pour in the egg mixture and cook for about 5 minutes until set on the bottom.
- Carefully flip the omelette (using a plate if needed) and cook for another 5 minutes until golden brown.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 300mg