Spanish Tortilla
Spanish tortilla is a thick, golden potato and onion omelette that is a staple of tapas bars. Served warm or at room temperature, it is satisfying any time of day. Just three main ingredients turn into something special.
- ⏱ 40 min
- 📊 medium
- 🍽 Family
Ingredients
- 500 g potatoes
- 6 eggs
- 1 onion
- 200 ml olive oil
- to taste salt
Instructions
- Slice the potatoes and onion thinly.
- Gently cook them in plenty of olive oil over low heat until soft but not browned, about 15 minutes, then drain.
- Beat the eggs with salt and stir in the warm potatoes and onion.
- Heat a little oil in a pan and pour in the mixture, cooking over medium-low until the edges set.
- Slide it onto a plate, then flip it back into the pan to cook the other side.
- Cook until just set with a slightly soft center.
- Cool slightly, then slice into wedges.
💡 Chef's tip
The confident flip onto a plate and back into the pan is the key move; use a plate larger than the pan and commit to it.
Gently poaching the potatoes in olive oil rather than frying them hard keeps them soft and silky, which gives the tortilla its melting interior.
Nutrition (per serving)
- Calories: 320 kcal
- Protein: 12 g
- Carbs: 26 g
- Fat: 19 g
