Description
A traditional Spanish dish made with eggs, potatoes, and onions, the Spanish Omelette (Tortilla Española) is a simple yet flavorful dish perfect for any meal of the day.
Ingredients
Units
Scale
- 6 large eggs
- 4 medium potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1/2 cup olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large non-stick skillet over medium heat.
- Add sliced potatoes and onions, season with salt, and cook gently, stirring occasionally, until soft but not browned (about 15-20 minutes).
- Drain the potatoes and onions, reserving a bit of oil.
- In a large bowl, beat the eggs and season with salt and pepper.
- Gently fold in the cooked potatoes and onions into the eggs.
- Heat a small amount of reserved oil in the skillet over medium heat.
- Pour the egg mixture into the skillet and cook on low heat until the bottom is set (about 5-7 minutes).
- Place a plate over the skillet and carefully flip the omelette onto the plate, then slide it back into the skillet to cook the other side.
- Cook for another 5 minutes, or until fully set.
- Let cool slightly before slicing and serving.
Notes
- Best served warm or at room temperature.
- Can be stored in the refrigerator for up to 3 days.
- Perfect for picnics or tapas.
Nutrition
- Serving Size: 1 slice (1/4 omelette)
- Calories: 280
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 215mg