Spanish Potato and Egg Omelette — Tortilla Española
Around 40% fewer calories and significantly lower fat, potatoes oven-baked rather than submerged in oil and two whole eggs replaced with egg whites, with the authentic slow-cooked onion sweetness, firm yet yielding potato texture, and the characteristic golden crust of the classic Spanish omelette.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and thinly slice 500g waxy potatoes. Thinly slice 2 medium onions. Whisk together 4 whole eggs, 4 egg whites, salt, and pepper in a bowl.
Roast
Preheat oven to 200°C. Toss potatoes and onions with 2 tsp olive oil and salt. Spread on a baking tray, roast 25 minutes over medium heat until tender and lightly golden. Cool 5 minutes.
Build
Fold cooled potatoes and onions into egg mixture, rest 5 minutes. Heat a medium non-stick ovenproof pan (24–26cm) over medium heat with a tiny drop of oil. Pour mixture in, press gently to distribute, cook on low heat 5–6 minutes until edges set.
Bake
Transfer pan to oven, bake 10–12 minutes at 200°C until top just set with slight wobble in centre. Centre should yield gently to touch.
Rest and plate
Run spatula around edges, invert onto a plate—golden base now facing up. Rest 5 minutes, slice, and serve warm or at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.