One of the BEST-TASTING Spanish Omelettes | Tortilla de Patatas Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Peel and rinse the yukon gold potatoes.

Cut each potato into quarters, then cut each quarter into small pieces about 1/8 of an inch thick.

Finely dice the large onion.

Roughly chop 2 cups of fresh spinach.

Shred about 2 cups of manchego cheese.

Crack 6 large eggs into a large bowl, season with sea salt and freshly cracked black pepper, and whisk until combined.

Heat a large non-stick frying pan over medium heat and add 1/3 cup of extra virgin olive oil.

After 2 minutes, add the diced onions to the pan and mix occasionally for about 2 minutes.

Add the potato pieces to the pan, mixing occasionally for about 20-25 minutes until cooked through (check doneness with a toothpick).

Add the spinach in batches to the pan, mixing until wilted, then season with sea salt and black pepper and mix again.

Remove the pan from heat and transfer the potato, onion, and spinach mixture into the bowl with the eggs.

Add the shredded manchego cheese to the egg mixture and mix until fully combined.

Return the same pan to low to low-medium heat, ensuring it is heated before adding the egg mixture.

Transfer the egg mixture into the pan, spreading it evenly in a single layer.

After 2 minutes, run a spatula around the edges of the pan to prevent sticking.

After 4 minutes, flip the tortilla using a smaller plate to help, then slide it back into the pan.

Compact the tortilla through the outer edges using the back of a spatula.

After a total cooking time of 8 minutes (4 minutes per side), remove the tortilla from the stovetop and slide it onto a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens