Spanish Tortilla

Name: Spanish Tortilla
Total time: 45 min
Yield: 6 servings
Ingredients: 2 large, peeled and thinly sliced potatoes; 6 large eggs; 1/2 cup, plus more for cooking olive oil; 1/2, thinly sliced yellow onion; 1 teaspoon salt; 1/2 teaspoon black pepper

Discover the simple elegance of Spanish Tortilla, a thick, savory omelette filled with tender potatoes and sweet onions.

Spanish⏱ 45 min⚠ Contains 1 allergen(s)

✨ Good source of fiber✨ Good source of vitamin C✨ Good source of potassium

Ingredients

Potatoes2 large, peeled and thinly sliced
Large eggs6
Olive oil1/2 cup, plus more for cooking
Yellow onion1/2, thinly sliced
Salt1 teaspoon
Black pepper1/2 teaspoon

Nutrition (per serving, makes 6)

Calories360 kcal

Protein9.2 g

Carbs27.8 g

Fat23.2 g

Fiber3.6 g

Sugar2.5 g

Sodium400 mg

Vitamin C30.8 mg

Iron2.3 mg

Calcium47.5 mg

Potassium739 mg

Estimated values.

Steps

1Heat 1/2 cup olive oil in a 10-inch non-stick skillet over medium-low heat, then add thinly sliced potatoes and onion.
2Cook gently for 20-25 minutes, stirring occasionally, until potatoes are very tender but not browned; drain off most of the olive oil, reserving a tablespoon in the pan.
3While potatoes cook, whisk eggs with salt and pepper in a large bowl.
4Add the cooked potato and onion mixture to the whisked eggs, stirring to combine thoroughly, and let sit for 5 minutes.
5Pour the egg and potato mixture back into the skillet with the reserved olive oil, spreading evenly.
6Cook over medium-low heat for 10-15 minutes, until the edges are set and golden and the top is mostly set.
7Place a large plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side for 5-7 minutes, until golden brown; slide onto a clean plate and serve warm or at room temperature.