How To Make Tortilla Española (Spanish Tortilla) | Potato Omelette Recipe | Kids Are Great Cooks

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative.

onions

🥗Healthier: scallions

💰Cheaper: leeks

Scallions add freshness while leeks are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes provide more nutrients, while hash browns save prep time.

Boil 3 small potatoes in cold water on high for about 12 minutes.

Let the potatoes cool until they can be touched.

Peel the cooled potatoes easily.

Cut the potatoes into small cubes.

Crack 3 eggs into a bowl and add a pinch of salt.

Scramble the eggs with a fork.

In a non-stick pan, add about 1 tablespoon of butter and melt it.

Add the cubed potatoes to the pan and fry for 1 minute.

Pour the scrambled eggs over the potatoes.

Lower the heat to low and cover the pan with a lid.

Cook for 6 to 8 minutes or until the top is firm.

Flip the tortilla using a plate to cover the pan and slide it back into the pan.

Cook for a few seconds on the other side and slide the tortilla back onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens