Tortilla EspañolaSpanish Potato Omelette
A Spanish potato-and-onion omelette cooked slowly in olive oil and set in a skillet.
Prep
20m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 700gPotato (peeled and thinly sliced)
- 150gOnion (thinly sliced)
- 6pcsEgg (beaten)
- 80mlExtra Virgin Olive Oil
- 8gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a nonstick skillet over medium heat.
- 02
Add the potato and cook gently until tender but not browned.
- 03
Add the onion and continue cooking until soft and sweet.
- 04
Lift out the potato and onion, letting any excess oil drain away.
- 05
Mix the beaten eggs with the salt, then fold in the warm potato and onion.
- 06
Return a little of the extra virgin olive oil to the skillet and pour in the egg mixture.
- 07
Cook over medium-low heat until the bottom is golden and the top is mostly set.
- 08
Invert the omelette onto a plate, slide it back into the skillet, and cook the second side until the center reaches 71°C (160°F), or use pasteurized eggs for a softer center.
- 09
Let the omelette rest for 5 minutes before slicing.
Ratings & Reviews
Log in to rate and review this recipe.