Spanish Omelette (Tortilla Española)
Tortilla Española is a recipe from my Spanish host family. It's budget-friendly and makes a delicious dinner with a side salad!
Ingredients
- ¼ cup olive oil
- 1 medium russet potato, peeled
- ½ medium Spanish onion, finely chopped
- ½ teaspoon kosher salt
- 5 large eggs
- To finish: more kosher salt or flaky sea salt
Instructions
- Heat the olive oil in a 6-inch nonstick skillet over medium heat. Meanwhile, cut the potato into quarters. Cut each quarter into ⅛ inch thick slices.
- Place the potatoes in the hot oil and cook, stirring occasionally with a spatula, until the potatoes are tender when pierced with a fork (about 8–10 minutes). Stir often enough that the potatoes do not brown—they should just be soft. Add the chopped onion and cook for 2–3 minutes more.
- In a small bowl, whisk together the eggs and salt. Pour the mixture over the cooked potatoes. Let the mixture sit for 30 seconds, then drag a spatula through the mixture to allow the uncooked egg to settle into the bottom of the pan. Repeat this process once more. Continue cooking for 2–3 more minutes, or until the underside of the omelette is golden brown.
- Remove from the heat. Place a heat-safe dinner plate on top of the skillet. Carefully flip the omelette onto the plate. Then slide the omelette back into the pan, uncooked side down. Continue cooking for 2–3 minutes, or until the underside is golden brown.
- Transfer to a cutting board and cut into wedges. Garnish with a sprinkle of flaky sea salt (a sprinkle of regular salt works, too) and serve immediately, or let cool and serve at room temperature.
Notes
You can finish with a sprinkling of regular salt instead of flaky sea salt.
Make sure your dinner plate is large enough to slide the omelette onto. It'll also protect you from any splatters from the egg! And do not use a plastic plate, as it may melt when it comes into contact with the hot skillet.
Can't find a Spanish onion? A yellow onion works, too! They are often used interchangeably.
Store any leftovers in the refrigerator for up to 4 days. You can enjoy the leftovers cold, at room temp, or reheated.
Reheat the omelette by placing it back in the skillet. Cook for 2–3 minutes over medium heat, then flip and cook for another 2–3 minutes, or until heated through.
Nutrition
Calories: 489kcalCarbohydrates: 22gProtein: 16gFat: 38gSaturated Fat: 7gCholesterol: 409mgSodium: 746mgPotassium: 640mgFiber: 3gSugar: 2gVitamin A: 594IUVitamin C: 23mgCalcium: 81mgIron: 3mg
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