Spanish & Portuguese · Breakfast · Lunch · Dinner · Snack
Spanish Omelette
Tortilla española
A thick, golden egg and potato omelette with sweet softened onion, tender inside and lightly browned outside. This lighter version steams the potatoes in a little olive oil instead of frying them in a pool of it.
- Prep
- 15 min
- Cook
- 33 min
- Total
- 48 min
- Serves
- 4
Calories come from: Carbs 38% · Fat 44% · Protein 18%
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Ingredients
For 4 servings- 4 medium600 gWaxy potatoes, peeled
- 1 medium150 gYellow onion
- 2 tbsp27 gExtra virgin olive oil
- 1/4 cup60 gWater
- 6 large300 gEggs
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground (optional)
Steps
- 1
Peel the potatoes, cut them into quarters lengthwise, then slice them about 3 mm thick.
- 2
Halve the onion and slice it thinly.
- 3
Heat 1 1/2 tbsp of the olive oil in a 24 cm non-stick frying pan over medium heat.
- 4
Add the potatoes, onion and half the salt, and stir to coat them in the oil.
- 5
Pour in the water, cover the pan and cook for 15–18 minutes, stirring now and then, until the potatoes are completely tender but not crisp.
- 6
Meanwhile, crack the eggs into a large bowl, add the remaining salt and the pepper, and beat until smooth.
- 7
Tip the hot potatoes and onion into the eggs, stir gently and leave to rest for 5 minutes so the potatoes soak up some egg.
- 8
Wipe out the pan, add the remaining 1/2 tbsp oil and heat over medium-low heat.
- 9
Pour in the egg mixture, spread it evenly and cook for 5–6 minutes, running a spatula around the edge, until the bottom is golden and the sides are set.
- 10
Place a large flat plate over the pan, hold it firmly and turn the pan over so the omelette lands on the plate.
- 11
Slide the omelette back into the pan, cooked side up, and tuck the edges in with the spatula.
- 12
Cook for another 3–4 minutes until the centre is set; if you like it fully firm, cook until the middle reaches 71 °C / 160 °F.
- 13
Slide onto a board, rest for 5 minutes, then cut into wedges and serve warm or at room temperature.
Swaps, storage and make-ahead
Swaps
- Swap 2 of the whole eggs for 4 egg whites for a lighter omelette with a slightly firmer texture.
- Use half sweet potato and half waxy potato for a sweeter flavour and extra colour, keeping the slices the same thickness so they cook evenly.
- Replace the yellow onion with a thinly sliced leek or a mix of onion and green pepper for a different flavour.
- If you only have floury potatoes, use them but stir gently, as they break up more and give a softer, mashier omelette.
Storage
Let leftovers cool, then refrigerate in a covered container within 2 hours and eat within 3 to 4 days, cold, at room temperature after briefly standing, or reheated until steaming hot. Freezing is not recommended because the potatoes and egg turn watery and spongy.
Make ahead
You can cook the potatoes and onion up to a day ahead, cool them quickly and refrigerate, then mix with freshly beaten eggs and cook as usual. The whole omelette can also be made a day ahead and chilled, as it is traditionally enjoyed cold or at room temperature.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (286 g) | Per 100 g | |
|---|---|---|
| Calories | 285 kcal | 100 kcal |
| Protein | 12.3 g | 4.3 g |
| Carbohydrates | 27.3 g | 9.5 g |
| of which sugars | 4.2 g | 1.5 g |
| Fiber | 4.3 g | 1.5 g |
| Fat | 14.1 g | 4.9 g |
| of which saturated | 3.3 g | 1.2 g |
| Sodium | 714 mg | 250 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
