How to Make Spanish Tortilla (Tortilla Española de Patatas) Spanish Omelette | Episode #2

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 the potatoes and slice them thinly.

Chop the onion in half and finely slice it.

Heat a non-stick frying pan with a decent amount of olive oil over low heat.

Add the finely chopped onion and cook until translucent, about 3-4 minutes.

Add the finely sliced potatoes to the pan and mix with the onions, ensuring they are coated in olive oil.

Cook the potatoes and onions on low heat, flipping every three minutes until tender, about 15-20 minutes total.

Once tender, turn off the heat and set aside.

Beat the eggs in a bowl and add pink rock salt, mixing well.

Combine the cooked potatoes and onions with the beaten eggs, letting it soak for about 15 minutes.

Heat the remaining olive oil in the frying pan over low heat and pour the mixture into the pan.

Cook for about 4-5 minutes on one side until set and golden.

Use a plate to flip the tortilla and cook the other side for another 4-5 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens