Spanish potato tortilla

Name: Spanish potato tortilla
Total time: 45 min
Yield: 3
Cuisine: Spanish
Ingredients: 500 g Potatoes, peeled; 150 g Onion; 250 g Egg, without shell; 45 g Olive oil; 3 g Salt; 0.5 g Black pepper

A thick potato and onion omelette, sliced into wedges.

Estimated total time: 45 minutes3 portionsAbout 400 kcal per portion

A thick Spanish potato omelette portioned into pintxos on bread — Photo: Kent Wang · CC BY-SA 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 3 portions

500 g Potatoes, peeled
150 g Onion
250 g Egg, without shell
45 g Olive oil
3 g Salt
0.5 g Black pepper

Method

Peel potatoes and cut into thin slices; slice onion. Heat oil in a small deep non-stick pan.
Add potato and onion and cook gently, covered, for 18–20 minutes, turning often, until tender without much browning.
Beat eggs with salt and pepper. Fold in the warm potatoes and onions, then return everything to the pan.
Cook on low heat for 7–8 minutes. Slide onto a plate and carefully invert back into the pan; cook for another 5–6 minutes until set through. Rest before slicing.

All oil is included in the estimate. This version is cooked through rather than left runny in the centre.

Tortilla española

Allergens and ingredient checks

Listed allergens: eggs. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Serious Eats · Spanish potato omelette

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