Spanish Potato Omelet Tortilla A La Espanola Recette

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.

Préparation 20 min

Cuisson 40 min

Calories 848 kcal

Protéines 28g

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Spanish Potato Omelet Tortilla A La Espanola

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Spanish Potato Omelet Tortilla A La Espanola ?

Spanish Potato Omelet Tortilla A La Espanola prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Spanish Potato Omelet Tortilla A La Espanola ?

Spanish Potato Omelet Tortilla A La Espanola contient environ 848 calories par portion, avec environ 28 g de protéines, 22 g de glucides et 90 g de lipides.

De quels ingrédients ai-je besoin pour Spanish Potato Omelet Tortilla A La Espanola ?

Les principaux ingrédients de Spanish Potato Omelet Tortilla A La Espanola sont Olive Oil, Potatoes, Onion, Coarse Salt, Eggs. Consultez la liste complète avec les quantités ci-dessus.