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Spanish Omelette

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40min

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4 servings

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The Spanish Omelette, or Tortilla Española, is a classic dish in Spanish cuisine. This hearty and flavorful omelette is made with eggs, potatoes, and onions, creating a perfect balance of textures and tastes. It's traditionally served at room temperature, making it ideal for picnics, tapas, or as a satisfying meal any time of day. Simple yet delicious, this dish embodies the rustic charm of Spanish cooking.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Ingredients

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Steps

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1
Prepare vegetables

Peel and thinly slice potatoes. Peel and thinly slice onion.

2
Cook potatoes and onions

Heat olive oil in a large non-stick skillet over medium heat. Add potatoes and onions, season with salt and pepper. Cook, stirring occasionally, for 10-15 minutes until potatoes are tender.

3
Drain excess oil

Once cooked, drain the potato and onion mixture in a colander, reserving 2 tablespoons of oil.

4
Beat eggs

In a large bowl, beat the eggs. Add the drained potato and onion mixture to the eggs and gently mix.

5
Cook omelette (first side)

Heat the reserved oil in the skillet over medium heat. Pour in the egg and potato mixture, spreading it evenly. Cook for about 5 minutes until the bottom is golden and the top is starting to set.

6
Flip omelette

Place a large plate over the skillet and carefully invert the omelette onto the plate.

7
Cook omelette (second side)

Slide the omelette back into the skillet, uncooked side down. Cook for another 3-5 minutes until golden and fully set.

8
Rest and serve

Slide the omelette onto a serving plate. Let it rest for 5 minutes before slicing and serving.

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