Spanish Style Potato and Onion Tortilla
Discover the rich flavors of Spain with this delightful Potato and Onion Tortilla. This traditional dish combines the earthiness of potatoes with the sweetness of onions, all enveloped in a fluffy egg mixture. Perfect for breakfast, brunch, or a light meal, this easy-to-follow recipe results in a satisfying omelette that can be served warm or at room temperature. Whether you’re enjoying it solo or sharing it with friends and family, this Spanish-inspired dish is sure to impress.
4
Servings
300
Calories
7
Ingredients
Ingredients
extra virgin olive oil
1/2 cup (for frying)
garlic cloves
2 (mashed)
potatoes
4 large (peeled and cut into 1/8 inch half moons)
Spanish onion
1 large (thinly sliced into half moons)
large eggs
6 (beaten)
salt
to taste
pepper
to taste
Instructions
1
In a 9-inch omelette pan, heat the extra virgin olive oil over medium heat until shimmering.
2
Add the mashed garlic cloves and sauté until they turn golden brown, then discard the garlic.
3
Introduce the potato slices into the pan and cook for about 5 minutes, flipping occasionally to ensure even cooking.
4
After 5 minutes, add the thinly sliced Spanish onion and continue cooking until both the potatoes and onions are tender, about 10-15 more minutes. Stir occasionally to lift and turn the mixture.
5
In a large bowl, crack the eggs and whisk them vigorously until they are slightly frothy. Season with salt and pepper according to your taste.
6
Using a slotted spoon, transfer the cooked potatoes and onions into the bowl with the eggs, allowing excess oil to drain off.
7
Gently fold the potato and onion mixture into the eggs, ensuring everything is well combined.
8
Return the egg and vegetable mixture to the skillet, smoothing it into an even layer. If necessary, add a little more olive oil to prevent sticking.
9
Cook the omelette over medium heat, gently shaking the pan occasionally until the edges start to set and the bottom is golden brown.
10
To flip the omelette, place a large plate over the pan, carefully invert the pan so the omelette lands on the plate, then slide it back into the pan to brown the other side. This should be repeated once more for a well-cooked tortilla.
11
Serve the tortilla hot, or allow it to cool to room temperature, then slice into wedges and enjoy on a round china or glass plate.
Nutrition Information
22.5
Fat
15
Carbs
10.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Spanish Style Potato and Onion Tortilla?
It is a traditional Spanish dish also known as a Tortilla de Patatas, featuring layers of thinly sliced potatoes and onions bound together in a fluffy egg omelette.
How many servings does this recipe make?
This recipe yields approximately 4 servings.
What type of oil is recommended for frying?
Extra virgin olive oil is recommended for the most authentic flavor.
How much olive oil is needed?
You will need 1/2 cup of extra virgin olive oil.
Why is garlic used in this recipe?
Garlic cloves are sautéed in the oil to infuse it with flavor before being discarded.
How should the potatoes be prepared?
The 4 large potatoes should be peeled and cut into 1/8 inch thick half moons.
What kind of onion should I use?
A large Spanish onion, thinly sliced into half moons, is best for this recipe.
How many eggs are required?
The recipe calls for 6 large eggs.
How long do I cook the potatoes initially?
Cook the potato slices in the oil for about 5 minutes before adding the onions.
How long should the onions and potatoes cook together?
They should cook together for another 10 to 15 minutes until tender.
Should the eggs be whisked?
Yes, whisk the eggs vigorously until they are slightly frothy.
How should I season the tortilla?
Season the egg mixture with salt and pepper according to your taste.
How do I transfer the vegetables to the eggs?
Use a slotted spoon to move the cooked potatoes and onions into the egg bowl, allowing excess oil to drain.
What is the best pan size for this recipe?
A 9-inch omelette pan is ideal for this tortilla.
How do I ensure the tortilla doesn't stick?
If necessary, add a little more olive oil to the skillet before returning the egg mixture to the pan.
What is the trick to flipping the tortilla?
Place a large plate over the pan, carefully invert it so the tortilla lands on the plate, and then slide it back into the pan.
How many times should I flip the tortilla?
The flipping process should be repeated once more to ensure both sides are well-cooked and browned.
Can I serve the tortilla at room temperature?
Yes, it can be served hot or allowed to cool to room temperature.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish consisting of vegetables, eggs, and oil.
How many calories are in one serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 22.5 grams of fat per serving.
How much protein is in each serving?
Each serving provides about 10.5 grams of protein.
What is the carbohydrate content?
Each serving contains 15 grams of carbohydrates.
When is the best time to serve this dish?
It is perfect for breakfast, brunch, or a light evening meal.
How should I slice the tortilla for serving?
The tortilla is typically sliced into wedges like a cake.
What should the bottom of the tortilla look like before flipping?
The bottom should be golden brown and the edges should be starting to set.
How do I incorporate the vegetables into the eggs?
Gently fold the cooked potato and onion mixture into the whisked eggs until well combined.
Do I keep the garlic in the final dish?
No, the garlic is sautéed until golden brown and then discarded.
What heat level should I use for cooking the eggs?
The omelette should be cooked over medium heat.
What type of plate is recommended for serving?
A round china or glass plate is suggested for a beautiful presentation.