Spanish Potato Omelet
Spanish Potato Omelet, also known as Tortilla Española, is a comforting dish that transforms simple ingredients into a flavorful masterpiece. With velvety potatoes and sweet onions wrapped in fluffy eggs, this omelet is perfect for brunch or any time you’re craving comfort food. Easy to make and endlessly adaptable, it’s sure to impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Main
- Method: Frying
- Cuisine: Spanish
Ingredients
Scale
- 4 medium Yukon Gold potatoes, peeled and thinly sliced
- 1 medium sweet onion, finely diced
- 6 large eggs
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
Instructions
- In a large skillet, heat olive oil over medium heat. Add the potatoes and onions; sauté until tender (about 15 minutes).
- Meanwhile, whisk the eggs in a bowl with salt and pepper.
- Combine the cooked potatoes and onions with the eggs until well mixed.
- Pour the mixture back into the skillet, cooking on medium heat for about 5-7 minutes until set on the bottom.
- Carefully flip using a plate to cook the other side until golden brown.
- Slide onto a cutting board, slice like pizza, and serve warm or at room temperature.
Nutrition
- Serving Size: 1/8 of the omelet (approximately 100g)
- Calories: 260
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 210mg
Keywords: Use waxy potatoes for creaminess; avoid starchy varieties. Feel free to add herbs or proteins like chorizo for extra flavor. Allow leftovers to cool before storing in an airtight container for up to three days.