Tortilla Espanola Recipe- How to Make Spanish Omelette ( Tortilla de Patatas )

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil maintains a high smoke point and is healthier.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

Thinly slice the onions.

Add the sliced onions to a pan with about half an inch of olive oil heated to medium.

Cook the onions until softened but not browned, about 10 minutes.

Peel and thinly slice 3 large russet potatoes.

Once the onions are softened and almost translucent, remove them from the oil with a slotted spoon, draining off as much oil as possible.

Place the onions in a bowl to wait for the potatoes.

Add half of the sliced potatoes to the pan and cook over medium-high heat until tender, about 8 to 10 minutes.

Remove the potatoes from the oil, draining off any excess, and add them to the bowl with the onions. Sprinkle with salt.

Cook the remaining half of the potatoes in the same way as the first half.

In a separate bowl, whisk together the eggs, a teaspoon of salt, and black pepper to taste.

Pour the egg mixture into the bowl with the potatoes and onions, stirring to coat everything nicely.

In the same pan, drain off all but about two tablespoons of olive oil.

Add the egg mixture to the pan and pat it down evenly.

Cook the tortilla over medium heat for 5 to 7 minutes or until the edges just start to set.

To flip the tortilla, take it off the heat, use a plate and towels to flip it, and shimmy it back into the pan.

Put the pan back over medium heat and cook until just set, another 5 minutes.

Sprinkle the finished tortilla with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens