Spanish Tortilla with Tomato Salad

A classic Spanish lunch featuring a thick, savory potato and onion omelet (Tortilla Española) paired with a refreshing tomato salad.

Prep Time

20 minutes

Total Time

55 minutes

Calories

2750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.59/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

British

Main Ingredient:

Vegetarian•Eggs

Dietary:

Gluten-Free

Mood:

Light & Fresh•Healthy

Ingredients

Servings

1kgPotatoes(Peeled and thinly sliced (about 1/8 inch thick))

£0.90

1largeOnion(Thinly sliced)

£0.40

8Eggs(Large)

£2.20

1cupOlive Oil(Extra Virgin)

£2.50

1tspSalt(Or to taste)

£0.01

0.5tspBlack Pepper(Or to taste)

£0.05

500gTomatoes(Ripe, mixed colours are nice)

£1.20

0.3Red Onion(Thinly sliced)

£0.15

2tbspFresh Parsley(Chopped)

£0.30

2tbspSherry Vinegar

£0.15

3tbspOlive Oil(For the salad)

£2.50

Total Cost

£10.36

£2.59 per serving

Instructions

1.
Heat 1 cup of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions. Cook gently, stirring occasionally, until the potatoes are very soft but not browned (about 20-25 minutes). They should be easily pierced with a fork.
2.
Remove the potatoes and onions from the oil with a slotted spoon and drain them in a colander over a bowl to remove excess oil. Reserve the oil for later use.
3.
In a large bowl, whisk the eggs with salt and pepper. Add the drained potatoes and onions to the bowl with the eggs and mix well. Let the mixture sit for a few minutes to allow the potatoes and onions to absorb some of the egg.
4.
Heat about 2 tablespoons of the reserved olive oil in the same skillet over medium heat. Pour the egg and potato mixture into the skillet. Cook for about 5-7 minutes, until the bottom is set and golden brown. Gently shake the pan occasionally to prevent sticking.
5.
Place a large plate over the skillet and carefully invert the tortilla onto the plate. Add another tablespoon of the reserved oil to the skillet. Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, until the other side is set and golden brown. For a firmer tortilla, you can optionally finish it in a preheated oven at 350°F (175°C) for 10-15 minutes.
6.
While the tortilla is cooking, prepare the tomato salad: Slice the tomatoes into wedges or chunks. Combine them with the red onion, parsley, sherry vinegar, and olive oil in a bowl. Season with salt and pepper to taste.
7.
Remove the tortilla from the skillet and let it cool slightly before slicing into wedges. Serve warm or at room temperature, accompanied by the tomato salad.

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My Notes

Nutrition Information

Nutrition per serving (650g)

2750 kcal / 11506 kJ

Carbs

150g

58% of RDA

Fat

220g

314% of RDA

Protein

85g

170% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

40 g

44% of RDA

Sodium

2700 mg

117% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

Don't overcrowd the skillet when cooking the potatoes and onions. Cook in batches if necessary.

Use a good quality non-stick skillet to prevent the tortilla from sticking.

The amount of olive oil used can be adjusted based on preference. Some prefer a very moist tortilla, while others prefer it drier.

For a richer flavor, you can add a clove of minced garlic to the potatoes and onions while they are cooking.

The reserved olive oil can be reused for other cooking purposes, or stored in the refrigerator for later use.

If the tortilla browns too quickly, reduce the heat to low.

Cooking Equipment

Large non-stick skillet (10-12 inch)

Oven (optional)

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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