Spanish Omelette (Spanish Tortilla)
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5.0
30 reviews
Excellent
Spanish Omelette (Spanish Tortilla)
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Whip up this tasty classic Spanish Omelette in 35 minutes with 4 simple pantry ingredients. This tortilla recipe is delicious served hot or cold and makes a great breakfast, lunch, dinner or tapas.
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Ingredients
- 500 g 3.5 cups / approx 3 medium starchy/waxy potatoes
- 1 white onion
- 5 tablespoon olive oil
- 6 eggs beaten
- salt and pepper
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Instructions
- Peel and slice the potatoes into thick rounds, then rinse in cold water and pat dry. Peel and thinly slice the onions.
- Heat the oil in a large frying pan over a medium/high heat. Add the potatoes and onions and cook until the potatoes are soft - about 15 minutes, gently stirring occasionally, taking care not to break up the potatoes.
- Carefully remove the potatoes and onions from the pan with a slotted spoon and set aside to drain on a plate lined with kitchen paper. Save the oil for another recipe.
- Beat the eggs in a large bowl and season with salt and pepper.
- Add the cooked potatoes and onions. Use immediately, or for the best flavour, set aside for 15 minutes.
- Pour the mixture back into a non-stick pan and cook over a high heat for 2 minutes, then reduce the heat and cook on low for 5 minutes. Check the edges aren’t sticking.
- Place a plate over the pan and carefully invert the omelette, then slide it back into the pan to cook the other side for a few minutes. To test that it’s done, press the centre and cook until it springs back.
- Cut into wedges and serve hot or cold.
Notes
- Chooose starchy/waxy potatoes, rather than fluffy, floury varieties. This means the sliced potatoes stay together and don't crumble. Try Baby / New Potatoes, Charlotte, Anya, French Fingerling, Red Bliss, Creamers, Red Adirondack or Russian Banana.
- Often, traditional methods call for frying the potatoes in a LOT of oil. However, I find that you can reduce this down to 5 tablespoon and it all still works perfectly.
- There’s still quite a lot of oil in this recipe (5 tbsp), so save it for another recipe after cooking the onion and potato.
- If you have time, let the cooked potatoes and onions sit in the egg mixture for 15 minutes before cooking. It infuses the eggs with the flavor of the spuds and onions.
- To serve, cut into triangular wedges - as it's served in Spain.
- How long does Spanish omelette keep? You can serve this dish immediately, or allow it to cool completely and store in the fridge in an airtight container or bag. The omelette will keep in the fridge for up to 3 days.Can you eat Spanish Tortilla cold? Yes! Enjoy this potato omelette warm or cold. It's portable and delicious unheated so it's a great lunchbox or picnic food.
- Serving suggestions
- This is such a versatile dish. Serve it for breakfast, lunch, dinner, appetizer, snack, lunchbox or as tapas.
- Try it with green salad, steamed green veggies, green beans almondine or alongside traditional Spanish Beans.
- In Spain, when served as tapas, it's usually cut into small slices and served with cocktail sticks.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
17g
(6%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
164mg
(55%)
Sodium
68mg
(3%)
Potassium
438mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
238IU
(5%)
Vitamin C
18mg
(20%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 164mg | 55% |
| Sodium | 68mg | 3% |
| Potassium | 438mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 18mg | 20% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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