Spanish Omelette or Tortilla
- Prepare 15 minutes minutes
- Cook 20 minutes minutes
- Total 35 minutes minutes
Get ready to master the Spanish tortilla, also known as a tortilla, with this easy-to-follow recipe. Including detailed instructions and photos for each step of the process. You’ll be a master of the dreaded omelette twist on your first try!
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Instructions
- Mix eggs: Beat eggs well in a large bowl with salt and pepper to taste.
- Fry potatoes: Heat olive oil in a nonstick skillet, 10 to 12 inches in diameter, over medium-high heat. Add the potatoes and fry until soft and golden. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
- Fry onion: Add the onion to the same pan and fry for 3-5 minutes until golden. Transfer the onion from the pan to the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the pan. Gently stir the potatoes with the onion and eggs.
- Cook and Flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a putty knife to level the surface. Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate on top of the tortilla and use your hand to gently hold the plate against the tortilla. Firmly grasp the handle of the skillet and, in one swift motion, flip the tortilla onto the plate.
- Finish: Slide the tortilla from the plate back into the pan, now cooked side up. Cook for another 3-4 minutes until fully cooked.
- Serve: Remove the tortilla from the pan by sliding it onto a plate or you can repeat the flipping step with a large plate. Garnish with chives and serve.
Grades
- Transfer the tortilla to an airtight container and store in the refrigerator for up to 3 days. Make sure it has completely cooled to room temperature before storing to prevent condensation from forming inside the container.
Nutritional information
Serving: 1 serving Calories: 291 kcal (15%) Carbohydrates: 16 g (5%) Protein: 7 g (14%) Fat: 22 g (34%) Saturated Fat: 4 g (25%) Cholesterol: 164 mg ( 55%) Sodium: 262 mg (11%) Potassium: 415 mg (12%) Fiber: 2 g (8%) Sugar: 2 g (2%) Vitamin A: 259 IU (5%) Vitamin C: 17 mg ( 21%) Calcium: 39 mg (4%) Iron: 2 mg ( 11%)
Notice: Nutrition is automatically calculated for your convenience. Where relevant, we recommend using your own nutritional calculations.
