Tortilla Española
Thick Spanish potato omelette with onions — served warm or at room temperature.
- prep 10 min
- cook 30 min
- total 40 min
- serves 4
- intermediate
- vegetarian
- Mexico
Ingredients
- 600 g potatoes
- 6 eggs
- 1 large onion
- 200 ml olive oil
- 1 tsp salt
Steps
- Thinly slice potatoes and onion.
- Slowly fry in olive oil until very tender (not crispy), 20 min.
- Drain, mix with beaten eggs.
- Cook in a skillet on medium-low until almost set.
- Flip onto a plate and slide back in to cook the other side.
≈ 350 kcal · 14 g protein · 30 g carbs · 20 g fat — per serving, estimate