Spanish Potato Omelette (Tortilla Española)
Experience the authentic taste of Spain with this delightful Spanish Potato Omelette, also known as Tortilla Española. This classic dish combines tender potatoes and sweet onions, all bound together by creamy, fluffy eggs. Perfect as a tapas dish, light lunch, or a fulfilling dinner, the Tortilla Española is not only satisfying but is also versatile; it can be served warm, at room temperature, or even cold. Share this delicious recipe with family and friends for a taste of Spain that everyone will love.
8
Servings
300
Calories
6
Ingredients
Ingredients
Potatoes
1 kg (Peeled and sliced into 1/4 inch thick rounds)
Yellow onions
2 (Sliced thin)
Eggs
8 (Cracked into a bowl)
Salt
To taste (Used in cooking potatoes and in the egg mixture)
Olive oil
1/4 cup (For frying)
Vegetable oil
1/4 cup (Neutral-flavored for frying)
Instructions
1
In a large, heavy-bottomed non-stick pot, heat the olive oil and vegetable oil over medium heat until it’s hot but not smoking. Add the potato slices and sliced onions with about ½ teaspoon of salt.
2
Gently stir to combine, then reduce the heat to low. Cook the potatoes and onions, turning frequently to prevent browning, until the potatoes are soft and easily pierced with a knife, approximately 15-20 minutes.
3
Meanwhile, crack the eggs into a large bowl. Add the remaining ½ teaspoon of salt and whisk until the mixture is frothy.
4
Once the potatoes are cooked through, use a slotted spoon to transfer them to the bowl with the beaten eggs. Gently fold the mixture, ensuring that the potatoes are submerged in the eggs. Let this mixture rest for at least 15 minutes to allow the flavors to meld.
5
Prepare a plate larger than your skillet for flipping the tortilla. If desired, consider making two smaller tortillas for easier handling.
6
In the same non-stick skillet, heat 1 tablespoon of leftover oil from the pot over medium-high heat until hot. Pour in the egg and potato mixture, pressing down gently to ensure even cooking.
7
Shake the skillet gently to avoid sticking, then cover with a lid. Once the bottom starts turning golden-brown (approximately 5-7 minutes), place a large plate over the skillet and carefully flip the tortilla onto the plate.
8
Slide the tortilla back into the skillet to cook the other side for another 5-7 minutes, reducing the heat to medium. Flip the tortilla 4-5 more times to ensure it cooks evenly and is set in the center, which should take about 15-20 minutes total.
9
Once the tortilla is cooked through, use a paper towel to absorb excess oil from both sides before slicing. Serve warm or at room temperature, paired with slices of baguette for a complete Spanish experience.
Nutrition Information
20g
Fat
25g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Tortilla Española?
A Tortilla Española, also known as a Spanish Potato Omelette, is a classic Spanish dish made with tender potatoes, sweet onions, and fluffy eggs.
What are the main ingredients for this Spanish Potato Omelette?
The main ingredients are 1 kg of potatoes, 2 yellow onions, 8 eggs, salt, olive oil, and vegetable oil.
How many servings does this recipe provide?
This recipe makes 8 servings.
Can Tortilla Española be served cold?
Yes, this versatile dish can be served warm, at room temperature, or even cold.
How should the potatoes be prepared?
Potatoes should be peeled and sliced into 1/4 inch thick rounds.
What type of onions are used in this recipe?
The recipe calls for 2 yellow onions, sliced thin.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as a vegetarian comfort food recipe.
How many calories are in one serving of the Spanish Potato Omelette?
Each serving contains approximately 300 calories.
How long do the potatoes and onions need to cook initially?
They should be cooked over low heat for approximately 15-20 minutes until they are soft and easily pierced.
Should the potatoes be browned during the initial cooking phase?
No, you should turn them frequently to prevent browning; the goal is to make them soft.
How many eggs are needed for the recipe?
You will need 8 eggs whisked until frothy.
Why do I need to let the egg and potato mixture rest?
Resting the mixture for at least 15 minutes allows the flavors to meld together properly.
What is the best way to flip a Spanish Tortilla?
Place a large plate over the skillet and carefully flip the tortilla onto it, then slide it back into the pan to cook the other side.
Can I make smaller tortillas instead of one large one?
Yes, making two smaller tortillas can make the handling and flipping process easier.
What is the total fat content per serving?
Each serving contains approximately 20g of fat.
How many carbohydrates are in a serving?
There are 25g of carbohydrates per serving.
What is the protein content per serving?
There are 8g of protein in each serving.
What kind of oil is used for frying?
The recipe uses a combination of 1/4 cup olive oil and 1/4 cup neutral-flavored vegetable oil.
What should I serve with the Tortilla Española?
It is traditionally served with slices of baguette for a complete Spanish experience.
How long does the final cooking process take in the skillet?
The final cooking takes about 15-20 minutes total, flipping 4-5 times to ensure it is set in the center.
How do you remove excess oil from the finished dish?
Use a paper towel to absorb excess oil from both sides of the tortilla before slicing.
What heat setting is used to cook the eggs in the skillet?
Start on medium-high heat when pouring in the mixture, then reduce to medium heat once flipped.
How much salt is used in total?
Approximately 1 teaspoon of salt is used: 1/2 teaspoon for the potatoes/onions and 1/2 teaspoon for the egg mixture.
When should I add the salt to the recipe?
Add half the salt when cooking the potatoes and onions, and the other half when whisking the eggs.
Can this dish be served as a tapas?
Yes, it is considered a classic tapas dish.
Is the onion preparation specific?
Yes, the onions should be sliced thin to ensure they soften correctly during cooking.
What should the texture of the eggs be before adding potatoes?
The eggs should be whisked until the mixture is frothy.
How do you ensure the tortilla doesn't stick to the pan?
Use a non-stick skillet and shake it gently while cooking to prevent sticking.
Is the Tortilla Española a main meal or a side?
It can be both; it works as a tapas dish, a light lunch, or a fulfilling dinner.
What is the preparation for the potatoes?
They should be peeled and sliced into rounds approximately 1/4 inch thick.