Tortilla
Discover the deliciousness of homemade Spanish tortilla with our easy recipe. Featuring tender potatoes, caramelized onions, rich olive oil, and farm-fresh eggs, this classic dish delivers a perfect balance of flavors. Ideal for breakfast, lunch, or dinner!
- 02 Mar 2025
- Cook time 30 min
- Prep time 10 min
- 6 Servings
- 4 Ingredients
Tortilla de Patatas, or Spanish Omelette, is a traditional dish from Spain that is both simple and delicious. This classic recipe combines the humble ingredients of potatoes, onions, olive oil, and eggs to create a versatile dish that can be served hot or cold, as a main course or as a tapa. Let's dive into how to prepare this delightful and hearty dish.
Ingredients:
Instructions:
- Peel the potatoes and slice them thinly (you can use a mandoline slicer for uniform slices).
- Peel and finely chop the onion.
- Heat the olive oil in a large, non-stick skillet over medium heat.
- Add the sliced potatoes to the skillet and cook for about 5 minutes, stirring occasionally so they cook evenly.
- Add the chopped onions to the skillet and continue cooking for another 10-15 minutes, or until the potatoes are tender and the onions are soft and translucent. Stir occasionally to prevent sticking or burning.
- Once done, use a slotted spoon to remove the potatoes and onions from the skillet, draining off any excess oil. Set aside in a bowl.
- In a large mixing bowl, crack the 6 eggs and beat them well.
- Add a pinch of salt and some pepper to the eggs (adjust to taste).
- Gently stir in the cooked potatoes and onions, ensuring they are well coated with the egg mixture.
- Remove any extra oil from the skillet, leaving just a light coating.
- Pour the egg, potato, and onion mixture back into the skillet, spreading it out evenly.
- Cook over medium-low heat for about 5-7 minutes, or until the edges start to set and the bottom is golden brown. You may need to run a spatula around the edges to prevent sticking.
- To flip the tortilla, place a large, flat plate over the skillet. Carefully invert the skillet so the tortilla transfers onto the plate.
- Slide the tortilla back into the skillet, uncooked side down, to cook the other side. Continue cooking for another 4-5 minutes, or until the tortilla is fully set and cooked through.
- Once cooked, slide the tortilla out of the skillet onto a serving plate.
- Let it cool for a few minutes before slicing.
- Serve warm or at room temperature. Enjoy your delicious Spanish Tortilla!
Tips:
- Use a non-stick pan to prevent the tortilla from sticking and ensure it cooks evenly.
- Cook the potatoes and onions over medium-low heat to avoid burning and ensure they become tender and flavorful.
- Let the mixture cool slightly before adding the eggs to prevent them from scrambling.
- To flip the tortilla, place a large plate over the pan, quickly invert the tortilla onto the plate, and then slide it back into the pan. This can be tricky, so practice makes perfect!
- Allow the tortilla to rest for a few minutes after cooking, which will make it easier to slice and serve.
Cooking Tortilla de Patatas is an excellent way to bring a taste of Spanish cuisine to your kitchen. With just a few simple ingredients and some easy techniques, you can create a dish that is both comforting and versatile. Enjoy your homemade tortilla as a tapa with friends, or as a hearty meal any time of day!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 130kcal | 7% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 1.91g | 5% |
| Sugar 2.20g | 2% |
| Fat | |
| Fat 16g | 18% |
| Saturated 3.03g | 10% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 180mg | 32% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 0.74mg | 5% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 16mg | 17% |
| Vitamin E 0.54mg | 4% |
| Vitamin K 1.59ug | 1% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 1.45mg | 13% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 400mg | 12% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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