The Best Spanish Tortilla Recipe - Spanish Omelette-

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: egg whites

💰Cheaper: egg substitutes

Egg whites reduce cholesterol while maintaining protein.

onion

🥗Healthier: leeks

💰Cheaper: scallions

Leeks provide a milder flavor and are often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients, while frozen options save prep time.

Peel 6 medium russet potatoes and cut them in half lengthwise.

Slice the potatoes into thin moon-shaped slices.

Place the potato slices in a large bowl covered with cold water to prevent discoloration.

Peel 1 large onion and cut it in half, then thinly slice each half into strips.

Place the sliced onions in a medium bowl.

Heat 1 cup of extra virgin olive oil in a non-stick frying pan over medium heat until hot.

Add the sliced onions to the pan and fry for about 3 minutes, stirring occasionally.

Drain the potato slices from the water using a strainer and pat them dry with a clean kitchen towel.

Add the dried potato slices to the pan with the onions and spread them evenly using a spatula.

Cook the potatoes over medium heat, stirring constantly, until tender, about 10-15 minutes, without browning them.

Remove the cooked potatoes and onions from the pan and transfer them to a strainer to drain excess oil, letting them cool slightly.

In a large bowl, break 8 large eggs and beat them with a whisk.

Add the cooled potato and onion mixture to the eggs, season with salt and black pepper, and toss gently to coat.

Cover the bowl with plastic wrap and let the mixture sit for about 15 minutes.

Add 1 tablespoon of the reserved olive oil to the same pan over medium heat.

Once hot, pour the potato and egg mixture into the pan, spreading it evenly with a spatula.

Cook on high medium heat for 1 minute, then reduce the heat to low and cover the pan, cooking for an additional 5 minutes.

Once the bottom is cooked and the top starts to set, place a large plate over the tortilla and flip it onto the plate.

Add 1 teaspoon of reserved olive oil to the pan, then slide the uncooked side of the tortilla back into the pan.

Use a spatula to push the edges in and create a nice round shape, cooking on low heat for 5 minutes or until done.

Place the plate back on top, flip the tortilla over, and transfer it to a large serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens