Tortilla Española (Spanish Omelette)

Name: Tortilla Española (Spanish Omelette)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 large Eggs; 600g Waxy Potatoes, peeled and thinly sliced; 1 medium Onion, thinly sliced; 200ml Extra Virgin Olive Oil, for frying; 1 tsp Salt, fine

Tortilla Española is a simple, comforting Spanish omelette made with tender potatoes and sweet onions slowly cooked in olive oil, then bound together with fluffy eggs. Golden on the outside and soft inside, it's perfect for breakfast, a light lunch, or a tapas spread.

Tortilla Española is a simple, comforting Spanish omelette made with tender potatoes and sweet onions slowly cooked in olive oil, ... Show more

Traditional Spanish Recipe

Health Grade

A+ · Excellent

Rating

4.6

Time

40 min

Price

0,37 €

Calories

274 kcal

vegetarian

low calorie

healthy

meal prep

Method

Wash the vegetables

Rinse the Waxy potatoes and the Onion under cool water to remove any dirt, then pat them dry. Dry vegetables are easier to slice neatly and help prevent splattering later.

Peel and slice

Peel the potatoes, then slice them into very thin, even rounds about 1/8 inch thick; if some slices are wide, cut them into half-moons. Peel the onion, trim the ends, and slice it thinly too so it softens at the same rate as the potatoes.

Heat the oil

Pour the extra virgin olive oil into a small nonstick or well-seasoned skillet and place it over medium-low heat. Let it warm for 1 to 2 minutes, until it looks fluid and shimmery but is not smoking.

Soften the vegetables

Add the potatoes and onion to the olive oil and stir well so all the slices are coated. Cook gently for 10 to 12 minutes, stirring every couple of minutes, until the potatoes are fully tender and the onion is soft and sweet; you want little to no browning, so lower the heat if the edges start coloring too fast.

Whisk the eggs

Crack the eggs into a medium bowl, add the salt, and whisk until the yolks and whites are completely blended and just slightly frothy.

Drain and combine

Use a slotted spoon to lift the potatoes and onion out of the skillet, letting most of the olive oil drip back into the pan. Fold the warm vegetables into the eggs and let the mixture sit for 5 minutes so the potatoes begin absorbing the egg and the finished tortilla stays creamy inside.

Cook the first side

Pour off all but a thin film of olive oil from the skillet, return it to medium-low heat, and add the egg mixture. Spread everything into an even layer and give the pan a gentle shake to keep it from sticking, then cook for 3 to 4 minutes, until the edges are set and the top is still a little loose.

Flip and finish

Run a spatula around the edge, set a flat plate over the skillet, and carefully invert the tortilla onto the plate. Slide it back into the skillet and cook the second side for 2 to 3 minutes, until the center is just set but still tender when lightly pressed.

Rest briefly

Slide the tortilla onto a plate and let it rest for 2 minutes. This short rest helps it firm up slightly so it slices more cleanly.

Slice and serve

Cut the tortilla into wedges and serve it warm or at room temperature. It should be golden outside, tender inside, and rich without feeling heavy.

Ingredients

Method

For 4 servings

Adjust servings

6 large Eggs
600g Waxy Potatoes, peeled and thinly sliced
1 medium Onion, thinly sliced
200ml Extra Virgin Olive Oil, for frying
1 tsp Salt, fine

Nutrition

Per Serving.

Calories

274 kcal

14% of Daily kcal

Protein

13 g

27% RDI

Fat

14 g

3.5g sat fat

Carbs

26 g

9% RDI

Sugar

2.7 g

5% RDI

Fiber

3.4 g

11% RDI

Salt

1.6 g

32% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A+ · 8.8 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

6 large Eggs
600g Waxy Potatoes, peeled and thinly sliced
1 medium Onion, thinly sliced
200ml Extra Virgin Olive Oil, for frying
1 tsp Salt, fine

Tortilla Española (Spanish Omelette)

Method

Wash the vegetables

Peel and slice

Heat the oil

Soften the vegetables

Whisk the eggs

Drain and combine

Cook the first side

Flip and finish

Rest briefly

Slice and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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