Spanish Breakfast Tortilla Española (Potato Omelette)

A classic Spanish breakfast: a thick and flavorful potato omelette. Best served warm or at room temperature.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1976 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.88/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Mood:

Ingredients

Servings

1lbPotatoes(Peeled and thinly sliced)

£0.50

1mediumOnion(Thinly sliced)

£0.30

6Eggs(Large)

£1.50

0.5cupOlive Oil(Extra Virgin)

£1.20

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Or to taste)

£0.02

Total Cost

£3.53

£0.88 per serving

Instructions

1.
Heat the olive oil in a large frying pan over medium heat. Add the sliced potatoes and onions. Cook gently, stirring occasionally, until the potatoes are very tender and slightly browned, about 20-25 minutes. The goal is to confit the potatoes, not to fry them until crispy. Season with salt and pepper.
2.
While the potatoes are cooking, crack the eggs into a large bowl and whisk well. Season with salt and pepper.
3.
Once the potatoes and onions are cooked, remove them from the pan with a slotted spoon and drain well, removing as much oil as possible. Add the drained potatoes and onions to the whisked eggs.
4.
Return a tablespoon or two of the cooking oil to the frying pan. Heat over medium heat. Pour the egg and potato mixture into the pan. Cook for 5-7 minutes, or until the bottom is set and golden brown. Gently move the pan to prevent sticking.
5.
Place a large plate or lid on top of the frying pan. Carefully flip the tortilla onto the plate or lid. Slide the tortilla back into the pan, cooked side up. Cook for another 5-7 minutes, or until the other side is set and golden brown. The inside should still be slightly soft.
6.
Slide the tortilla onto a serving plate. Let it cool slightly before slicing and serving. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (340g)

1976 kcal / 8267 kJ

Carbs

88g

34% of RDA

Fat

157g

224% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

18 g

20% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

23 g

115% of RDA

Chef's Tips

Use a non-stick frying pan to prevent sticking.

Do not overcook the potatoes. They should be tender and slightly browned, but not crispy.

The key to a good tortilla is to cook it slowly and gently over medium heat.

If you want a thinner tortilla, use a larger pan.

Serve with a side of crusty bread and tomato for a truly authentic Spanish breakfast.

Cooking Equipment

Large frying pan (preferably non-stick)

Bowl

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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