Spanish Tortilla

James Carrier

A Spanish tortilla is an omelet filled with potatoes and onions and served as a main dish.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 35%
  • Protein: 12g
  • Fat: 13g
  • Saturated fat: 2.9g
  • Carbohydrate: 42g
  • Fiber: 4.3g
  • Sodium: 532mg
  • Cholesterol: 266mg

Ingredients

  • 2 tablespoons olive oil
  • 1 onion (about 8 oz.), peeled, halved, and thinly sliced crosswise
  • 2 pounds thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 large eggs

Preparation

  1. 1. Pour olive oil into a 10- to 12-inch nonstick ovenproof frying pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to coat. Add 1/3 cup water and bring to a boil; reduce heat to medium, cover, and cook until potatoes are tender when pierced, about 10 minutes. If any liquid remains in pan, boil, uncovered, until evaporated, 1 to 2 minutes.
  2. 2. Meanwhile, in a large bowl, beat eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper to blend. Add potato mixture and mix gently. Place unwashed frying pan over medium-high heat; when hot, pour in egg mixture. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned, 5 to 8 minutes.
  3. 3. Transfer pan to oven and broil tortilla about 6 inches from heat until top is set, 3 to 5 minutes. Run a spatula between tortilla and pan to loosen; invert tortilla onto a plate. Cut into wedges and serve warm or at room temperature.
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