Tortilla Española (Spanish Potato Omelet)

5 Reviews
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Randy Mayor; Lydia DeGaris-Pursell
Yield
6 servings (serving size: 1 wedge)
August 2001
RECIPE BY Cooking Light

Tortilla Española (its relation to Mexican tortillas comes solely from it round shape) is among the most popular dishes in Spain. Although its ingredients couldn't be more basic--potatoes, eggs, onions, and oil--they're combined and cooked in a way that makes this dish irresistible and versatile. The potatoes are normally fried, but we've roasted them with excellent results. Unlike American omelets, this one's best made several hours ahead then served at room temperature.

Ingredients

  • 6 cups thinly sliced peeled baking potato (about 3 pounds)
  • 2 cups thinly sliced sweet onion
  • Cooking spray
  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 4 large eggs
  • Oregano sprigs (optional)

Nutritional Information

  • Calories 315
  • Caloriesfromfat 23%
  • Fat 8g
  • Satfat 1.7g
  • Monofat 4.6g
  • Polyfat 1g
  • Protein 9g
  • Carbohydrate 52.6g
  • Fiber 4g
  • Cholesterol 142mg
  • Iron 1.4mg
  • Sodium 345mg
  • Calcium 36mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place the potato and onion in a roasting pan coated with cooking spray. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well. Bake at 350° for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.

Step 3

Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.

Step 4

Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired.

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Ratings & Reviews

mllacock's Review

mllacock
August 06, 2012
I really loved the way the potatoes cooked in the oven with this recipe vs standing over the stove and stirring a way full pan of olive oil and spuds. But the omelet just didn't turn out great. It was weepy and had very little flavor. I have used a Martha recipe many times with good results and may combine the two for the best of both.

Lisa1808's Review

DianeE
November 19, 2011
Have made this several times...everyone always loves it. Very similar to the one my Spanish friend used to always make for guests on her birthday...Awesome!

DianeE's Review

sandybnfla
July 16, 2010
This had NO taste AND stuck to the pan..Definitely a dissapointment and waste of my time! Would not make it again!

tabbytrap's Review

tabbytrap
February 28, 2010
The first time I made this recipe it was disasterous, the second time it was amazing. If you don't cut the potatoes thin enough they take a really long time to cook, I used a food processor with a slicing blade and it made cutting everything even and supereasy. My mistakes the first time were essentially not following the recipe, dont' cut down on the oil and salt, and definitely give the egg/potato mixture 10 minutes to set before cooking it. It takes awhile to make, but the shortcuts are not worth it for this recipe!

sandybnfla's Review

Lisa1808
August 06, 2009
This is a good lighter version of the Spanish Omelet. I had a neighbor who was of Spanish descent and he used to make this for us sometimes on the weekends and I always loved it. I do like to add red peppers to it, boosts the taste. The mark ? who write a review of this and runs a Spanish Gourmet something needs to get over himself!