Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 medium-sized potatoes; 1 medium-sized onion; 6 large eggs; Salt and pepper, to taste; Olive oil, for frying

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This traditional dish (also known as Spanish Potato Omelette) is a beloved staple in Spanish cuisine and features layers of thinly sliced potatoes and onions bound together with eggs. It is a versatile dish that can be enjoyed warm or at room temperature, making it perfect for any meal of the day. Whether you serve it as a tapa, a light lunch, or a hearty dinner, this Tortilla Española is sure to please your taste buds and transport you to the sunny streets of Spain.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x

Ingredients

Scale

4 medium-sized potatoes
1 medium-sized onion
6 large eggs
Salt and pepper, to taste
Olive oil, for frying

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Instructions

Peel the potatoes and slice them thinly. Finely chop the onion.
In a large skillet, heat enough olive oil to cover the bottom of the pan over medium heat.
Add the sliced potatoes and chopped onions to the skillet. Season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
Meanwhile, in a large bowl, beat the eggs and season with salt and pepper.
Transfer the cooked potatoes and onions to the bowl with the beaten eggs. Gently mix until the potatoes and onions are evenly coated with the eggs.
Heat a small amount of olive oil in a non-stick skillet over medium heat. Pour the potato and egg mixture into the skillet.
Cook the tortilla for about 3-4 minutes on one side until the edges start to set and the bottom is golden. Use a large plate to carefully flip the tortilla and slide it back into the skillet to cook the other side for an additional 2-3 minutes, until fully set and golden.

Notes

Make sure to slice the potatoes and onions thinly to ensure they cook evenly and become tender. Feel free to add additional ingredients such as bell peppers, chorizo, or cheese to personalize your tortilla. Allow the tortilla to cool slightly before serving to allow the flavors to meld together. Serve as a main course with a side salad or cut it into smaller pieces for a tasty appetizer. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 200mg
Fat: 15g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 280mg

Pair this with...

Spanish Pan con Tomato

To start, grab a rustic baguette or loaf of country bread, and slice it into half-inch thick pieces. Toast these slices either in a toaster until they're golden brown, or go traditional by slightly charring them on a grill. While your bread's toasting, cut a ripe tomato in half. Here comes the magic: take a toasted slice, and while it's still warm, rub one side vigorously with the cut side of the tomato. The juice and pulp should soak into the bread, giving it a gorgeous rosy hue. Follow this up by drizzling some good-quality olive oil over the top. A sprinkle of sea salt and maybe a rub of raw garlic clove, and you've transported your taste buds straight to a Spanish veranda. Serve immediately while everything's fresh and vibrant.

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.