Search
by Ingredient

Tortilla Espanola (Spanish Omelet)

StarStarStarStarEmpty star

Your rating

Tortilla Espanola (Spanish Omelet)

Learn how to make Tortilla Espanola, a Spanish Omelet. In Spain, a tortilla isn't the cornmeal flatbread we think of but a sort of omelet loaded with onions and potatoes. This is a popular item at tapas bars and an easy dinner to make after an evening of celebrating.

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, High Fiber, Low Sodium

A Spanish omelette, also known as tortilla española or tortilla de patatas, is a traditional dish from Spain.

It's an omelette made with eggs, potatoes, and sometimes onions.

The ingredients are cooked together in a pan, creating a delicious and hearty meal that can be enjoyed for breakfast, lunch, or dinner.

It's a versatile dish that can be served hot or cold, and it's often accompanied by bread, salad, or other tapas.

Ingredients

Amount Measure Ingredient Features
4 tablespoons olive oil
divided
Camera
2 large onions
peeled, thinly sliced
Camera
2 pounds potatoes
peeled, thinly sliced
Camera
6 large eggs
Camera
1 x red hot pepper sauce
as needed, optional
* Camera
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera
1 teaspoon rosemary leaves
freshly chopped, or 1/2 teaspoon dried
Camera

Ingredients

Amount Measure Ingredient Features
6E+1 ml olive oil
divided
Camera
2 large onions
peeled, thinly sliced
Camera
907.2 g potatoes
peeled, thinly sliced
Camera
6 large eggs
Camera
1 x red hot pepper sauce
as needed, optional
* Camera
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera
5 ml rosemary leaves
freshly chopped, or 1/2 teaspoon dried
Camera

Directions

Heat 2 tablespoons of oil in a large nonstick frying pan.

Cook for 6 to 8 minutes, until soft but not brown.

Sauté the onions over medium heat for 6 to 8 minutes or until soft but not brown.

Remove from the heat and set aside.

Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander.

Next peel and thinly slice the potatoes. Cook the potatoes in boiling water for 4 to 5 minutes

Beat the eggs in a large bowl, and add a few splashes of hot pepper sauce if needed.

Beat the eggs in a large bowl

Stir in the onions and potatoes; add salt and pepper to taste.

Heat the remaining oil over high heat in a heavy nonstick pan or a well-seasoned cast iron skillet.

Add the egg mixture and cook for 2 minutes or until the bottom is lightly browned.

Heat the remaining oil

Sprinkle some rosemary leaves on top.

Time to <a href="/how-to/baking-survival-guide-331" title="Baking Survival Guide">bake</a> the tortilla...

Place the pan in a preheated 400℉ (200℃) oven for 20 to 30 minutes or until the egg mixture is set.

Invert the tortilla onto a round platter.

Invert the tortilla onto a round platter.

Cut into wedge-shaped slices and serve with a salad.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 44742% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 317mg 106%
Sodium 120mg 5%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 22%
Sugars g
Protein 28g
Vitamin A 8% Vitamin C 38%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe