How to make Spanish Tortilla // Tortilla Espanola de Patatas con Cebolla

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers health benefits while sunflower oil is more budget-friendly.

eggs

🥗Healthier: egg whites

💰Cheaper: flaxseed meal

Egg whites reduce cholesterol, while flaxseed meal is a plant-based alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients, while frozen hash browns save prep time.

onions

🥗Healthier: leeks

💰Cheaper: shallots

Leeks provide a milder flavor, while shallots are often less expensive.

Peel and slice potatoes thinly.

Heat olive oil in a large skillet over medium heat until shimmering.

Add sliced potatoes and cook until tender, about 10-15 minutes, stirring occasionally.

Add sliced onions to the potatoes and cook until softened, about 5 minutes.

Drain excess oil from the skillet, reserving a small amount.

Whisk eggs in a large bowl and season with salt and black pepper.

Add the cooked potatoes and onions to the eggs, mixing gently to combine.

Return the mixture to the skillet over medium heat, spreading it evenly.

Cook until the bottom is set and golden, about 5-7 minutes.

Place a large plate over the skillet and carefully flip the tortilla onto the plate.

Slide the tortilla back into the skillet to cook the other side until golden, about 5 minutes more.

Remove from heat and let cool slightly before slicing into wedges.

Cooking Techniques

Spice Level:

Allergens