Tortilla Española Recipe

Michelle Kim

Learn how to make a classic Tortilla Española, also known as Spanish Omelette, using just a few simple ingredients.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer, Main Course

Cuisine Spanish

Servings

Calories 290 kcal

Equipment

1 Non-stick frying pan Preferably with a lid, for cooking the Tortilla
1 Large bowl For mixing ingredients

Ingredients

6 Large eggs Beaten
3 medium Potatoes Peeled and thinly sliced
1 large Onion Thinly sliced
to taste Salt
to taste Black pepper
4 tbsp Olive oil For cooking

Instructions

Heat olive oil in a non-stick frying pan over medium heat. Cook the potatoes and onion until they are soft, stirring occasionally to prevent sticking.
In a large bowl, beat the eggs with salt and pepper. Add the cooked potatoes and onions to the eggs, mixing well.
In the same pan used to cook the potatoes, add the egg mixture. Cook over low heat with a lid on until the eggs are set but slightly runny on top.
Using a large plate, carefully flip the Tortilla and cook the other side until golden.
Serve warm or at room temperature.

Notes

For a variation, add chopped chorizo, bell peppers, or cheese to the egg mixture before cooking.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 20gProtein: 11gFat: 19gSaturated Fat: 4gCholesterol: 280mgSodium: 220mgPotassium: 470mgFiber: 3gSugar: 2gVitamin A: 16000IUVitamin C: 12.4mgCalcium: 490mgIron: 0.3mg

Keyword eggs, Onion, Potatoes, Spanish Omelette, Tortilla Española

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