Spanish Omelette (tortilla Española)
The Spanish Omelette, also known as Tortilla Española, is a classic dish from Montevideo cuisine. This delicious omelette is made with eggs, potatoes, and onions, and it's perfect for breakfast, brunch, or as a tapas dish.
Ingredients
- 4 large eggs
- 4 medium potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced potatoes and onions to the skillet and cook until the potatoes are tender, about 10 minutes. Stir occasionally.
- In a large bowl, beat the eggs and season with salt and pepper.
- Once the potatoes and onions are tender, transfer them to the bowl with the beaten eggs and mix well.
- Heat a non-stick skillet over medium heat and add the egg, potato, and onion mixture.
- Cook for about 5-7 minutes or until the bottom is set.
- Using a plate, carefully flip the omelette and slide it back into the skillet to cook the other side for another 5-7 minutes, or until fully set and golden brown.
- Slide the omelette onto a plate, let it cool slightly, then cut into wedges and serve.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 14g
Supplies
Large skillet Non-stick skillet
Tools
Plate Bowl Whisk
Serving suggestions
Serving suggestions: Serve the Spanish Omelette with a side of fresh salad and crusty bread.
Tips & tricks
Tips: Be sure to use a non-stick skillet to easily flip the omelette without it sticking.
Cost
$8