Spanish · Lunch
Spanish Potato Omelet
A single wedge of Spanish tortilla de patatas, a thick set omelet of thinly sliced potatoes and onion slow-cooked in olive oil then bound with beaten egg and pan-set until just firm. Served warm or room temperature as a tapas portion, often with crusty bread.
$2
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
562Calories
18.1gProtein
40.8gFat
29.4gCarbs
4.9gSugar
3.9gFiber
795mgSodium
523mgChol
7.2gSat Fat
870mgPotassium
81mgCalcium
3.1mgIron
1.4mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
herb-salt
all-time-classics
vegetarian
gluten-free
Instructions
1
Prep
Peel potato and onion; slice both very thinly on a board so they cook evenly.
2
Poach
Warm olive oil in a small skillet over medium-low heat, add potato and onion, confit-poach 15 minutes stirring occasionally until fully tender and pale gold.
3
Drain
Lift vegetables into a sieve, reserve 1 tablespoon oil, let drain 3 minutes.
4
Whisk
Crack 3 eggs into a bowl, season with salt and pepper, whisk until uniformly yellow.
5
Build
Fold drained potato and onion into beaten eggs until every slice is coated.
6
Fry
Heat reserved oil in nonstick skillet over medium heat, pour in egg mixture, cook 3 minutes until edges set and centre is wet.
7
Flip
Slide tortilla onto a plate, invert skillet, flip together, slide back into skillet. Cook 3 minutes over medium-low heat until just set.
8
Rest
Let tortilla stand in skillet off heat 5 minutes until centre finishes setting.
9
Plate
Slide tortilla onto a board, cut into a wedge, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 11 oz311g potato
- 4.2 oz120g onion
- 2/3 cup150ml olive oil, for confit-poaching
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
