Tortilla de Patatas | Spanish Potato Omelet | Food Wishes

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.

Peel and slice 2 pounds of Yukon Gold potatoes into 1/8 inch slices.

Cut a whole yellow onion against the grain into slices.

In a bowl, whisk together 5 whole eggs, salt, black pepper, and cayenne until fully combined.

Heat 1/3 cup of olive oil in a large non-stick skillet over medium-high heat.

Add the sliced potatoes and onions to the skillet with a pinch of salt.

Cook for about 15 minutes, stirring occasionally, until the potatoes are tender and starting to break apart.

Cover the skillet for 2-3 minutes at a time, stirring in between, until the potatoes and onions are cooked to your liking.

Transfer the cooked potato and onion mixture into the bowl with the egg mixture and stir to combine.

Let the mixture sit for 5-10 minutes to allow the hot potatoes to warm the eggs.

Heat a smaller non-stick pan over medium-high heat and transfer the egg-potato mixture into it, smoothing the top.

Cook for about 4 minutes until the bottom is nicely browned and the eggs are set enough to flip.

Use a plate to flip the tortilla over, then slide it back into the pan to cook the other side for 1-2 minutes, depending on desired doneness.

Transfer the cooked tortilla onto a serving plate and garnish with a sprinkle of cayenne and chopped Italian parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens