Tortilla Espanola

Name: Tortilla Espanola
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1.5 lbs Yukon Gold potatoes, peeled, thinly sliced; 6 large eggs; 1 medium yellow onion, thinly sliced; 2/3 cup extra-virgin olive oil; 1.5 tsp kosher salt; 1/2 tsp black pepper, freshly ground

A thick Spanish potato and egg omelet cooked slowly in olive oil until golden on the outside and silky-custardy within. Equally beloved served warm or at room temperature, sliced into wedges.

55 minMediumServes 6315 cal/serving

SpanishBreakfastStovetopVegetarianLow CarbHalal-friendlyGluten-FreeDairy-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

1.5 lbs Yukon Gold potatoes, peeled, thinly sliced
6 large eggs
1 medium yellow onion, thinly sliced
2/3 cup extra-virgin olive oil
1.5 tsp kosher salt
1/2 tsp black pepper, freshly ground

Instructions

1

Heat 2/3 cup extra-virgin olive oil in a 10-inch nonstick skillet over medium-low heat. Add 1.5 lbs peeled, thinly sliced Yukon Gold potatoes and 1 medium thinly sliced yellow onion in alternating layers, seasoning with half of the 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Cook, turning the potato mixture gently every few minutes with a spatula, until the potatoes are completely tender and beginning to turn translucent, about 20 to 22 minutes. They should be cooked through but not browned.
3

Beat 6 large eggs in a large bowl with the remaining salt and pepper. Using a slotted spoon, transfer the potato and onion mixture into the egg bowl, letting excess oil drip back into the pan. Stir to combine and let sit for 5 minutes.
4

Carefully pour off all but about 2 tablespoons of oil from the skillet. Return skillet to medium heat. Pour in the egg and potato mixture and spread evenly. Cook until the edges are set and the bottom is golden, about 5 to 6 minutes.
5

Place a large flat plate or lid over the skillet. In one confident motion, flip the tortilla onto the plate, then slide it back into the pan uncooked-side down. Cook until the second side is golden and the center is just set but still slightly custardy, about 4 to 5 more minutes.
6

Slide onto a serving plate. Let rest for at least 5 minutes before slicing into wedges. Serve warm or at room temperature.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Spanish Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What is Tortilla Espanola?

A thick Spanish potato and egg omelet cooked slowly in olive oil until golden on the outside and silky-custardy within. Equally beloved served warm or at room temperature, sliced into wedges. This reference files it under Spanish breakfast: made on the stovetop, rated medium and about 55 minutes start to finish.

How much time should I plan for Tortilla Espanola?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 2, at 22 minutes.

Is Tortilla Espanola keto-friendly?

A serving of Tortilla Espanola carries 18 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

How many carbs are in Tortilla Espanola?

One serving (the recipe makes 6) has 18 g of carbohydrate in about 315 calories, with 15 g protein and 18 g fat, plus 1 g fiber and 340 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Tortilla Espanola?

Refrigerate what is left of Tortilla Espanola within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.