Classic Tortilla Española
A traditional Spanish omelet made with thinly sliced potatoes and onions slow-cooked in olive oil.
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Ingredients
- 1 1/2 lbs Yukon Gold potatoes, peeled and thinly sliced
- 1 large Yellow onion, thinly sliced
- 1 cup Extra virgin olive oil
- 6 units Large eggs
- 1 teaspoon Sea salt
- 1/4 teaspoon Black pepper(optional)
- 1 tablespoon Fresh parsley for garnish(optional)
Instructions
- 1
Heat the olive oil in a 10-inch non-stick skillet over medium heat.
- 2
Add the sliced potatoes and onions to the oil, ensuring they are mostly submerged; cook slowly for 15-20 minutes until tender but not browned.
- 3
Drain the potatoes and onions through a colander, reserving 2 tablespoons of the oil.
- 4
In a large bowl, whisk the eggs with salt and pepper, then gently fold in the warm potato and onion mixture; let sit for 5 minutes.
- 5
Wipe the skillet clean and add the reserved oil over medium-high heat.
- 6
Pour the egg mixture into the pan, spreading it evenly; cook for 2-3 minutes until the edges are set.
- 7
Place a large flat plate over the skillet, quickly invert the tortilla onto the plate, and slide it back into the pan to cook the other side for 2 more minutes.
- 8
Transfer to a serving plate and let rest for at least 10 minutes before slicing into wedges.
Nutrition per Serving
410
Calories
12g
Protein
28g
Carbs
28g
Fat
4g
Fiber
3g
Sugar
620mg
Sodium
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