Spanish Omelette (Tortilla Española)
from kristineskitchenblog.comThis Spanish Omelette (Tortilla Española) is a simple dish that I learned how to make while traveling in Spain. It's hearty, comforting and easy to make with eggs, potatoes and (optional) onions. It can be enjoyed as a tapa (snack), quick and easy lunch served with bread or a salad, or breakfast.
Servings: 2 servings
Calories: 331kcal
Ingredients
- ⅓ cup olive oil*
- 1 medium (150g) gold/yellow potato or 2 small potatoes, halved and then sliced ⅛-inch thick (about 1.25 cups)
- ½ cup (55g) chopped yellow onion optional
- 4 large eggs
- ¼ teaspoon fine sea salt
Instructions
- Heat the olive oil in a 7-inch nonstick skillet over medium-low heat. Add the potatoes and onion (if using) and cook, stirring occasionally, for 15-20 minutes or until the potatoes are very soft. Adjust the heat as needed so that the potatoes soften without getting too browned.⅓ cup olive oil*, 1 medium (150g) gold/yellow potato, ½ cup (55g) chopped yellow onion
- Meanwhile, crack the eggs into a medium bowl and add the salt. Use a whisk to beat the eggs well.4 large eggs, ¼ teaspoon fine sea salt
- Use a slotted spoon to transfer the potato and onion to the bowl with the eggs, leaving the oil in the skillet. Let egg mixture rest for 2 minutes. Carefully pour most of the oil from the skillet into a small bowl or container, leaving 1-2 teaspoons of oil in the pan. Discard the extra oil or save for another use.
- Heat the skillet over low heat. Transfer the egg/potato mixture to the pan. Cook over low to medium-low heat for 4-6 minutes, until the omelette is mostly set but still a little runny on top. During the first 1-2 minutes, gently stir the egg mixture with a rubber spatula, then do not stir it any more. For the next minute, swirl the pan in a circular motion to help shape the edges of the omelette as they firm up. Then leave the pan alone for the remaining cook time.
- Off of the heat, carefully place a large plate on top of the omelette pan and quickly flip over so that the omelette transfers to the plate. Then slide the omelette back into the pan and cook for 1 more minute, using a rubber spatula to help shape the edges into a nice rounded edge. Transfer to a clean plate, cut into wedges, serve and enjoy!
Notes
- Use a good quality olive oil, since the flavor will really come through in the omelette.
- Nutrition estimate assumes that 2 tablespoons of the oil will be consumed.
Nutrition
Calories: 331kcal | Carbohydrates: 19g | Protein: 13g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 327mg | Sodium: 423mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 2mg
