Description
This classic Spanish tortilla recipe, also called tortilla española, uses just 5 ingredients to create a rich, golden, egg-and-potato omelette—perfect for any time of day.
Ingredients
1 lb waxy potatoes (Yukon Gold), peeled and thinly sliced
1 medium onion, thinly sliced
6 large eggs
1 cup extra virgin olive oil
1 tsp salt
Instructions
1. Heat oil in skillet over medium-low. Add potatoes and onions. Cook 20 minutes without browning.
2. Drain oil and cool slightly.
3. Beat eggs with salt. Stir in cooled potato-onion mix.
4. Heat 1 tbsp oil in skillet. Add mixture. Cook 5 minutes.
5. Flip carefully using a plate. Cook another 5 minutes.
6. Let rest 10 minutes. Slice and serve.
Notes
Serve warm or at room temperature with aioli or salad.
Store in the fridge up to 4 days or freeze for meal prep.
Optional add-ins: red pepper, chorizo, spinach.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Tapas
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 185mg
Keywords: Spanish tortilla, tortilla española, egg potato omelette