Tortilla Española (Spanish Potato Omelette) Recipe Perfect for Breakfast or Brunch!

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add nutrients and flavor.

onions

🥗Healthier: leeks

💰Cheaper: yellow onions

Leeks provide a milder flavor.

Cut the potatoes into slices about less than a quarter inch thick.

Cut the onions into thin slices.

Heat 1/4 cup of olive oil in a skillet over medium heat until shimmering.

Add the sliced potatoes and onions to the skillet, seasoning with 1 teaspoon of salt and 1 teaspoon of black pepper.

Cook for 15 minutes, stirring every 5 minutes and covering with another pan to trap steam.

After 15 minutes, check the potatoes for doneness and taste one to ensure they are cooked to liking.

Let the cooked potatoes and onions rest in a dish for 10 minutes to cool down.

In a mixing bowl, beat 3 eggs and add a quarter teaspoon of salt and a quarter teaspoon of black pepper, mixing well.

Add the cooled potatoes and onions to the eggs and mix gently to combine.

Heat 2 tablespoons of olive oil in the skillet over medium heat.

Pour the egg mixture into the skillet, spreading it evenly.

Cook for 6-7 minutes until the edges start to set and a crust forms.

Carefully shake the skillet to ensure the tortilla is not sticking.

Flip the tortilla using a plate and cook the other side for another 3 minutes until golden brown.

Slide the tortilla onto a serving plate and let it rest for 5-10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens