Spanish · Brunch
Spanish Potato and Egg Omelette
Tortilla de Patatas
Madrid-style Spanish potato omelette with slow-cooked potato and onion folded into beaten egg, set in a heavy skillet to a creamy centre, served warm with crusty bread.
$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
648Calories
14gProtein
48gFat
42gCarbs
2gSugar
3gFiber
680mgSodium
155mgChol
Goes well with
Cava brut natureCava brut nature — A refreshing pairing...
local
Vermut de grifoVermut de grifo — A refreshing pairing f...
international
Instructions
1
Prep
Peel and slice 600g potatoes into 3mm rounds and 200g onion thin. Beat 6 eggs in a large bowl with 1 tsp salt and 0.5 tsp black pepper until pale and fully combined.
2
Sweat
Heat 240ml olive oil in a 26cm non-stick skillet over medium-low for 1 minute. Add potato and onion in layers, sprinkle 0.5 tsp salt, cook 14 minutes until tender and pale gold but not crisped.
3
Build
Drain potato and onion well, reserving 2 tbsp oil. Fold warm potato mixture into beaten eggs and rest 2 minutes so eggs absorb into potato layers.
4
Finish
Return reserved 2 tbsp oil to skillet over medium-high for 30 seconds. Pour in egg-potato mix, lower to medium-low, cook 5 minutes until edges set and centre wobbles slightly.
5
Crisp and plate
Slide tortilla onto a plate, invert skillet over top, flip together, cook second side 90 seconds until just set. Rest 2 minutes, serve in wedges with toasted country bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 600g (21.2 oz) Yukon gold potatoes
- 200g (7.1 oz) yellow onion
- 240ml (1 cup) extra-virgin olive oil
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 2 thick slices country bread