Ingredients for Tortilla Espanola Spanish Omelet
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How to Make Tortilla Espanola Spanish Omelet
- Peel and thinly slice 1 lb potatoes and 1/2 medium yellow onion.
- In a large bowl, combine the potatoes, onion, 3/4 teaspoon salt, 1/4 teaspoon crushed red pepper flakes (or more, to taste), and 6 ounces diced ham.
- Heat 1/4 cup olive oil in a 10-inch oven-safe skillet over medium heat.
- Add the potato and ham mixture to the skillet. Cover and cook for 15-20 minutes, or until the potatoes are tender and lightly golden, stirring occasionally.
- In a separate bowl, whisk together 6 large eggs, 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Carefully pour the egg mixture evenly over the potatoes and ham in the skillet.
- Reduce heat to low, cover, and cook for 8-10 minutes, or until the eggs are almost set but still slightly moist on top.
- Preheat your broiler.
- Uncover the skillet and place it under the broiler 3-4 inches from the heat for 2-3 minutes, or until the top is lightly browned and set.
- Let the tortilla cool slightly before slicing and serving with warmed corn or flour tortillas.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
12g
Fat
29g
Carbs
12g
