Spanish Potato Omelette
A classic Spanish potato omelette made from potatoes and onions slowly cooked in olive oil, bound with eggs and fried until golden brown in a pan.
- 55 min
- 401 kcal / serving
- medium
- vegetarian
- Protein
- 18.4 g
- Fat
- 24.7 g
- Carbs
- 30.9 g
Contains: egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g firm-cooking potatoes
- 1/2 onion
- 4 eggs
- 200 ml olive oil (for cooking the potatoes)
- Salt
- Pepper
Method
- Peel the potatoes and slice them thinly. Peel the onion and dice it finely.
- Heat the olive oil in a non-stick pan (approx. 20 cm diameter). Add the potato slices and diced onion and cook over medium heat for about 20-25 minutes until soft, stirring occasionally.
- Once the potatoes are soft, carefully drain the oil and transfer the potato-onion mixture to a large bowl. Season with salt and pepper.
- Whisk the eggs in a separate bowl and season generously with salt and pepper. Add the whisked eggs to the potatoes and mix everything well.
- Heat a small splash of the drained olive oil (or fresh oil) in the same pan. Add the potato-egg mixture, smooth it out, and fry over medium heat for about 5-7 minutes until the edges are set.
- Place a large plate over the pan and quickly invert the tortilla onto it. Carefully slide the tortilla back into the pan and fry for another 5-7 minutes until golden brown and still juicy inside.
- Slide the finished Tortilla de Patatas onto a serving plate and serve warm or cold.
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