Spanish Potato Omelette Recipe

Receta de Tortilla Española

40 Minutes

6 servings

Ingredients

2 lbs potatoes (preferably Yukon Gold)
1 medium yellow onion, diced
4 tbsp Spanish extra virgin olive oil
Spanish sea salt, to taste, and as needed
6 large eggs, room temperature
Option 1 - Add cooked fresh asparagus
Option 2 - Add chopped piquillo peppers and spinach
Option 3 – Add cooked, drained spinach and diced sundried tomato
Non-stick 2-piece tortilla española pan or 9-inch skillet (see cook’s note below)
Alioli for serving

Nutritional Facts

Serving Size 8.5 oz/240 gr
Calories 358
Calories From Fat 215
Total Fat 24.1 gr (37%)
Saturated Fat 4.5 gr (23%)
Trans Fat 0 gr
Cholesterol 190 mg (63%)
Sodium 497 mg (21%)
Total Carbohydrates 30 gr (10%)
Fiber 4 gr (17%)
Protein 7 gr (14%)
Vitamin A 11%
Vitamin C 56%
Calcium 34%
Iron 14%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

A beloved Spanish classic, tortilla española, or potato omelette, is a soul satisfying tapa. The comforting flavor of this classic Spanish dish is popular across the country and is served at almost every restaurant and café. Made from potatoes, eggs and onions, tortilla can be served at any time of day, either warm or cold. We think it's the perfect centerpiece for brunch - just add a side of seasonal fruit and a pitcher of sangría!

Steps

Wash and peel potatoes, then thinly slice or cut into small cubes. Bring a large pot of well-salted water to a boil. Add potatoes and boil for about 5 minutes, until potatoes are almost tender. Drain potatoes well. Pat the potatoes dry and put them in a large bowl, sprinkle with salt and mix well. Dice onion. Chop other optional vegetables. Heat 3 tbsp olive oil over medium-low heat in one pan, then add onion. Fry slowly, stirring occasionally until tender. When onions are transparent, add potatoes and optional vegetables to the pan. Allow to cook until potatoes are tender, stirring occasionally. Using a strainer, drain excess oil from potato mixture and set aside. Beat eggs vigorously in a bowl with a large pinch of salt, add potato and onion mixture; mix well. Let the egg, potato and onion mixture rest for at least 15 minutes before cooking. Distribute remaining tbsp of olive oil among the two tortilla pans and warm both on separate burners over medium heat. Pour the egg mixture into the smaller diameter pan and cook over medium-low heat until the eggs start to set. (Cooking the tortilla on too high a heat will make it rubbery.) Run a heatproof spatula along the edges to loosen and make it easier to flip. Drain oil from larger pan and lock it into place on top of the smaller pan. Working over the sink, gently, but quickly, flip the pan over. Cook on other side just until the eggs are set and the tortilla turns a light golden color. Remove from heat. Invert the serving dish onto the tortilla in pan, then flip over onto platter. Cook’s note: If using a 9-inch skillet, add ½ tbsp olive oil and follow the instructions for tortilla pan in step 3, except invert a plate over skillet and flip omelette onto the plate. Then slide omelette back into the same pan to continue cooking. Serve room temperature as a tapa. Or serve warm with seasonal fruit, a crisp green salad and crusty rolls for a lovely brunch! Don't want to make your own tortilla española at home? Try our ready to serve tortilla española potato omelet instead.