Spanish Potato Omelet Tortilla A La Espanola Rezept

Master the art of the authentic Spanish Tortilla Española! This recipe delivers a perfectly cooked potato and onion omelet with a crispy exterior and fluffy interior. Learn how to achieve that signature golden-brown crust and creamy center that defines this classic tapas dish. Easy to follow instructions make this a perfect recipe for both beginner and experienced cooks.

Vorbereitung 20 Min.

Kochzeit 40 Min.

Kalorien 848 kcal

Eiweiß 28g

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Spanish Potato Omelet Tortilla A La Espanola

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Zutaten für Spanish Potato Omelet Tortilla A La Espanola

Olive Oil
1 lb Yukon Gold potatoes, thinly sliced (about 1/8 inch)
Onion
Coarse Salt
6 large eggs

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Zubereitung von Spanish Potato Omelet Tortilla A La Espanola

Peel and thinly slice the potatoes (about 1/8 inch thick). Slice the onion thinly as well.
Heat 1/2 cup olive oil in an 8-9 inch non-stick skillet over medium heat. Add the potato slices in a single layer, avoiding overcrowding. Cook slowly, turning occasionally, until the potatoes are tender but not browned (about 15-20 minutes).
Once the potatoes are tender, add the sliced onions and cook for an additional 5 minutes, stirring occasionally, until softened.
Remove the potatoes and onions from the skillet using a slotted spoon and drain them on paper towels to remove excess oil. Reserve the cooking oil.
Wipe the skillet clean. In a large bowl, whisk the eggs with salt until lightly frothy.
Gently stir in the cooked potatoes and onions.
Heat 2 tablespoons of the reserved oil in the clean skillet over medium-high heat until shimmering but not smoking.
Pour the egg and potato mixture into the hot skillet. Spread it evenly across the bottom.
Reduce heat to medium-low and cook undisturbed for about 5-7 minutes, or until the edges begin to set and the bottom is lightly golden brown.
Place a large plate on top of the skillet. Carefully invert the skillet, allowing the tortilla to slide onto the plate.
Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until the other side is golden brown and cooked through. You may need to gently shake the pan to prevent sticking.
Carefully remove the tortilla from the skillet and let it cool slightly before slicing and serving. Enjoy your delicious Tortilla Española!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

18g

Fat

45g

Carbs

22g

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Spanish Potato Omelet Tortilla A La Espanola?

Spanish Potato Omelet Tortilla A La Espanola dauert insgesamt etwa 60 Minuten – ungefähr 20 Minuten Vorbereitung und 40 Minuten Kochzeit.

Wie viele Kalorien hat Spanish Potato Omelet Tortilla A La Espanola?

Spanish Potato Omelet Tortilla A La Espanola hat etwa 848 Kalorien pro Portion, mit ungefähr 28 g Eiweiß, 22 g Kohlenhydraten und 90 g Fett.

Welche Zutaten brauche ich für Spanish Potato Omelet Tortilla A La Espanola?

Die wichtigsten Zutaten für Spanish Potato Omelet Tortilla A La Espanola sind Olive Oil, Potatoes, Onion, Coarse Salt, Eggs. Die vollständige Liste mit Mengenangaben findest du oben.