Recipe details
Breakfast
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Spanish Omelette
40min
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
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Eggs
Ingredients
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Steps
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Prepare vegetables
Peel and thinly slice potatoes. Peel and thinly slice onion.
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.
Drain excess oil
Once cooked, drain the potato and onion mixture in a colander, reserving 2 tablespoons of oil.
Beat eggs
In a large bowl, beat the eggs. Add the drained potato and onion mixture to the eggs and gently mix.
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.
Flip omelette
Place a large plate over the skillet and carefully invert the omelette onto the plate.
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.
Rest and serve
Slide the omelette onto a serving plate. Let it rest for 5 minutes before slicing and serving.
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