Ingredients for Tortilla Espanola Traditional Spanish Potato Omelete
- Extra Virgin Olive Oil
- Red Bliss Potatoes
- 1/2 medium yellow onion, thinly sliced
- Kosher Salt & Freshly Ground Black Pepper
- 6 large eggs
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How to Make Tortilla Espanola Traditional Spanish Potato Omelete
- Heat 1/4 cup (60ml) olive oil in a large (10-inch) cast-iron skillet over medium heat.
- Add 1.5 lbs (680g) thinly sliced potatoes and 1/2 medium yellow onion, thinly sliced. Season generously with salt and freshly ground black pepper. Cook, stirring frequently, until potatoes and onions are tender but not browned, about 15-20 minutes.
- In a large bowl, lightly whisk 6 large eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Gently fold the cooked potato and onion mixture into the whisked eggs.
- Add 2 tablespoons olive oil to the same skillet.
- Pour the egg and potato mixture into the skillet, spreading evenly to create a thin layer.
- Cover the skillet and cook over low heat for 10-12 minutes, or until the bottom is set and the edges are lightly browned.
- Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down.
- Cook for another 2-3 minutes, or until the other side is lightly browned and cooked through.
- Carefully slide the tortilla onto a serving plate.
- Let stand for 5 minutes before cutting into wedges and serving warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
8g
Fat
16g
Carbs
5g
