Spanish Tortilla Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
225 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Spanish
Spanish Tortilla Recipe
Description
This Spanish Tortilla recipe begins by slowly cooking thinly sliced russet potatoes and chopped yellow onions in olive oil until tender. After discarding excess oil, the potatoes and onions are mixed into whisked eggs seasoned with salt and pepper. The mixture is cooked over medium heat until a golden crust forms on the bottom. Then, using a plate, the tortilla is flipped and cooked on the other side until set and browned, creating a firm and cohesive omelette.
The tortilla offers a balanced texture with soft potatoes inside and a crisp exterior. Its mild flavor allows the natural sweetness of the onions and creaminess of the eggs to shine. Traditionally served as a tapa, this dish can also function as a breakfast item or a light meal. Accompanying it with a simple salad of Roma tomatoes, Persian cucumber, and red onions dressed with lemon juice and olive oil adds freshness and brightness to the plate.
The recipe notes suggest adjustments in olive oil quantity to ensure potatoes become tender and offer an alternative cooking method using a cast iron or oven-safe skillet with broiling to brown the top if flipping the tortilla is difficult. This flexibility helps manage texture and presentation based on equipment and preference.
Ingredients
- 1/4 cup olive oil see notes
- 2 russet potato peeled, quartered and thinly sliced
- 1 yellow onion chopped
- 6 large egg
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
To serve
- 2 Roma tomato
- 1 cucumber Persian
- 1/2 red onion
- 1 tbsp olive oil extra virgin
- 1 lemon juice of
- 1/4 tsp salt
Instructions
- Heat olive oil in a pan over medium heat. Place the potatoes and onion in the pan and cook over medium low heat until the potatoes are fork tender. Stir occasionally to make sure they cook evenly.
- Once the potatoes are fork tender, transfer the potatoes and onions to a bowl and discard the excess oil.
- In a large bowl, whisk the eggs until incorporated. Add in the potatoes and onion and stir to combine. Season with salt and pepper.
- Heat 2 tbsp olive oil in the same skillet. Pour in the potato and egg mixture into the pan.
- Cook over medium heat for a 8 to 10 minutes until the bottom is golden brown.
- Place a large round plate on top of the pan and hold it firmly. With the other hand, hold the skillet’s handle and quickly but firmly, flip the omelette into the plate (you can do this over the sink to avoid any leakage).
- Place the pan over the heat again and slowly, push the omelette into the pan and cook over medium heat for another 8 to 10 minutes. IF you like your tortilla softer and runnier, cook for 6 to 8 minutes.
- Once the other side is golden brown as well, the Spanish omelette is ready to serve.
- Mix the tomatoes, cucumber, onion, olive oil, lemon juice and salt in a small bowl and serve it with the Spanish tortilla.
Notes
- Use 1/4 to 1/3 cup olive oil to ensure potatoes cook tender without burning.
- If flipping the tortilla seems risky, cook the first side until golden, then finish under a broiler for 2-3 minutes to brown the top.
- Serve the tortilla as a tapa or pair it with salads or crusty bread for breakfast, lunch, or dinner.
- Cooking times vary depending on skillet size and tortilla thickness; use a 10-inch skillet as a reference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 158mg | 53% |
| Sodium | 429mg | 18% |
| Potassium | 377mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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