TORTILLA Española Recipe | The PERFECT Spanish Omelette

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add nutrients and flavor.

onions

🥗Healthier: leeks

💰Cheaper: yellow onions

Leeks provide a milder flavor.

Peel the Yukon Gold potatoes and cut them in half lengthwise.

Slice each potato half into pieces about 1/8 of an inch thick.

Prep the onion by slicing both ends, cutting it in half lengthwise, and removing the peel.

Slice the onion into pieces about 1/8 of an inch thick.

Mix the potatoes and onions in a bowl.

Heat a 10-inch non-stick sauté pan over medium flame and add extra virgin olive oil.

Add the potatoes and onions to the warm oil and cook until tender, about 15 minutes.

Strain the potato and onion mixture over a large bowl to filter out excess oil, reserving the oil.

Add the potato and onion mixture to the whisked eggs and season with sea salt and black pepper.

Stir to evenly distribute the potatoes and onions in the egg mixture.

Add 2 to 3 tablespoons of the reserved cooking oil back into the pan over medium heat.

Add the tortilla mixture to the pan and spread it into an even layer.

Cook for 15 to 20 minutes over medium-low flame until most of the egg is set but still a little loose on top.

Flip the tortilla using an oversized plate and cook the other side over medium-low flame.

Tuck in the edges and press lightly around the perimeter for even cooking.

Slide the finished tortilla onto a cutting board, slice into eight pieces, and plate it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens