Description
This Spanish Omelette (Tortilla Española) is a simple dish that I learned how to make while traveling in Spain. It’s hearty, comforting and easy to make with eggs, potatoes and optional onions. It can be enjoyed as a tapa, quick lunch or breakfast.
Ingredients
Scale
- ⅓ cup olive oil
- 1 medium (150g) gold/yellow potato (or 2 small potatoes, halved and then sliced ⅛-inch thick, about 1.25 cups)
- ½ cup (55g) chopped yellow onion (optional)
- 4 large eggs
- ¼ teaspoon fine sea salt
Instructions
- Heat the olive oil in a 7-inch nonstick skillet over medium-low heat. Add the potatoes and onion (if using) and cook, stirring occasionally, for 15-20 minutes or until the potatoes are very soft.
- Crack the eggs into a medium bowl and add the salt. Use a whisk to beat the eggs well.
- Use a slotted spoon to transfer the potato and onion to the bowl with the eggs. Let egg mixture rest for 2 minutes. Carefully pour most of the oil from the skillet into a small bowl, leaving 1-2 teaspoons in the pan.
- Heat the skillet over low heat. Transfer the egg/potato mixture to the pan. Cook over low to medium-low heat for 4-6 minutes, until the omelette is mostly set but still a little runny on top.
- Off of the heat, carefully place a large plate on top of the omelette pan and quickly flip over. Then slide the omelette back into the pan and cook for 1 more minute. Transfer to a clean plate, cut into wedges, serve and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 wedge
- Calories: 331 kcal
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 370 mg
Keywords: Spanish Omelette, Tortilla Española, egg dish, potato omelette