Spanish Tortilla
A classic Spanish potato and onion omelet, this tortilla is hearty and flavorful. It's perfect for breakfast, brunch, or a light lunch, served warm or at room temperature.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 472 kcal
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gpotato, peeled and thinly sliced
- 1 pcsyellow onion, thinly sliced
- 6 pcsegg
- 120 mlolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
plate · frying pan · whisk · large bowl · spatula
The method
Step by step
- 1
Heat the olive oil in a 20-22 cm non-stick frying pan over medium-low heat.
About 2 min
Cook’s note: Ensure the pan is truly non-stick for easy flipping later.
- 2
Add the sliced potato and onion to the pan. Season with salt and black pepper.
- 3
Cook slowly, stirring occasionally, until the potatoes are very tender and the onions are caramelized, about 20-25 minutes. Do not brown them too much.
About 25 min
Cook’s note: The potatoes should be soft enough to mash easily with a fork.
- 4
While the potatoes cook, crack the eggs into a large bowl and whisk them well.
About 2 min
- 5
Once the potatoes and onions are cooked, carefully drain most of the olive oil from the pan, leaving just a thin layer.
About 1 min
Cook’s note: You can reserve the drained oil for future cooking.
- 6
Add the hot potato and onion mixture to the whisked eggs and stir gently to combine. Let it rest for 5 minutes, allowing the eggs to slightly cook from the residual heat.
About 5 min
Cook’s note: This resting step helps the tortilla bind better.
- 7
Pour the egg and potato mixture back into the same frying pan, ensuring the heat is still medium-low.
- 8
Cook for about 8-10 minutes, gently shaking the pan occasionally to prevent sticking. Use a spatula to shape the edges and ensure a round form.
About 10 min
Cook’s note: The bottom should be golden brown and the edges starting to set.
- 9
When the bottom is set but the top is still a bit runny, place a large plate over the pan and carefully invert the tortilla onto the plate.
About 1 min
Cook’s note: Be quick and confident with the flip!
- 10
Slide the tortilla back into the pan, uncooked side down, and cook for another 5-7 minutes until fully set and golden brown on the second side.
About 7 min
Cook’s note: Adjust heat as needed to prevent burning.
- 11
Transfer the finished Spanish tortilla to a serving plate. Let it cool for a few minutes before slicing and serving.
About 2 min
Cook’s note: Spanish tortilla is traditionally served at room temperature, but it's also delicious warm.
Per serving
Nutrition
- Calories
- 471.9kcal
- Protein
- 12.7g
- Carbs
- 25.5g
- Fat
- 36g
- Fibre
- 3.4g
- Sugar
- 3.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Spanish tortilla in an airtight container in the refrigerator.
Reheat gently in a microwave or a warm oven until heated through, or enjoy at room temperature.
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