Spanish Tortilla

Name: Spanish Tortilla
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tbsp Olive Oil; 1½ lb Potato; 1 Onion; 1¼ tsp Salt; 10 Eggs; 4 Tomatoes; 1 tbsp Vinegar; ¼ tsp Black Pepper

By Eatpace

This thick Spanish potato and onion omelet is cut into wedges and served with a fresh tomato salad. The salad can be made while the tortilla cooks.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 407; kcal per serving
Protein: 21g; per serving

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Wedges of Spanish potato and onion tortilla served with a tomato salad.

40 min

Ingredients

8 ingredients

4 servings

Contains eggs. Always check labels.

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Nutrition per serving

Estimated

407 kcal

Protein: 21 g
Carbs: 39 g
Fat: 19 g
Fiber: 6 g

By EatpaceHow we write and check our recipes

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Heat half the Olive Oil in a 10-inch nonstick skillet over medium heat. Add Potato, Onion, most of the Salt and Water. Cover and cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Step 2. Beat Eggs in a large bowl. Fold in the cooked potatoes and onion, then let the mixture sit while you make the salad.
Step 3. Toss Tomato with Vinegar, Black Pepper and the rest of the Salt in a bowl.

Cook

Step 4. Heat the rest of the Olive Oil in the skillet over medium-low heat. Add the egg mixture and smooth the top. Cover and cook until the edges are set but the center is still soft, 10 to 12 minutes.
Step 5. Loosen the edges, place a large plate over the skillet and carefully invert the tortilla onto it. Slide it back into the skillet and cook over medium-low heat until the center is set, 4 to 5 minutes.

Finish & serve

Step 6. Slide the tortilla onto a clean plate. Cut into wedges and serve with the tomato salad.

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Tips

Good to know

Use a plate wider than the skillet and hold it firmly against the pan when flipping.

Swap it

Use cherry tomatoes instead of regular tomatoes, halving them for the salad.

Leftovers

Refrigerate leftover tortilla and salad separately for up to 3 days; serve the tortilla cold or gently reheated.

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