BreakfastBrunchMain Course

Spanish Tortilla

Name: Spanish Tortilla
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 500 g potato peeled and thinly sliced; 1 pcs yellow onion thinly sliced; 6 pcs egg; 120 ml olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

A classic Spanish potato and onion omelet, this tortilla is hearty and flavorful. It's perfect for breakfast, brunch, or a light lunch, served warm or at room temperature.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 472 kcal

VegetarianGluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpotato, peeled and thinly sliced
1 pcsyellow onion, thinly sliced
6 pcsegg
120 mlolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

plate · frying pan · whisk · large bowl · spatula

The method

Step by step

1
Heat the olive oil in a 20-22 cm non-stick frying pan over medium-low heat.
About 2 min
Cook’s note: Ensure the pan is truly non-stick for easy flipping later.
2
Add the sliced potato and onion to the pan. Season with salt and black pepper.
3
Cook slowly, stirring occasionally, until the potatoes are very tender and the onions are caramelized, about 20-25 minutes. Do not brown them too much.
About 25 min
Cook’s note: The potatoes should be soft enough to mash easily with a fork.
4
While the potatoes cook, crack the eggs into a large bowl and whisk them well.
About 2 min
5
Once the potatoes and onions are cooked, carefully drain most of the olive oil from the pan, leaving just a thin layer.
About 1 min
Cook’s note: You can reserve the drained oil for future cooking.
6
Add the hot potato and onion mixture to the whisked eggs and stir gently to combine. Let it rest for 5 minutes, allowing the eggs to slightly cook from the residual heat.
About 5 min
Cook’s note: This resting step helps the tortilla bind better.
7
Pour the egg and potato mixture back into the same frying pan, ensuring the heat is still medium-low.
8
Cook for about 8-10 minutes, gently shaking the pan occasionally to prevent sticking. Use a spatula to shape the edges and ensure a round form.
About 10 min
Cook’s note: The bottom should be golden brown and the edges starting to set.
9
When the bottom is set but the top is still a bit runny, place a large plate over the pan and carefully invert the tortilla onto the plate.
About 1 min
Cook’s note: Be quick and confident with the flip!
10
Slide the tortilla back into the pan, uncooked side down, and cook for another 5-7 minutes until fully set and golden brown on the second side.
About 7 min
Cook’s note: Adjust heat as needed to prevent burning.
11
Transfer the finished Spanish tortilla to a serving plate. Let it cool for a few minutes before slicing and serving.
About 2 min
Cook’s note: Spanish tortilla is traditionally served at room temperature, but it's also delicious warm.

Per serving

Nutrition

72%Score

Calories: 471.9kcal
Protein: 12.7g
Carbs: 25.5g
Fat: 36g
Fibre: 3.4g
Sugar: 3.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Spanish tortilla in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or a warm oven until heated through, or enjoy at room temperature.