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.

Spanish Omelette (tortilla Española)

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

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the sliced potatoes and onions to the skillet and cook until the potatoes are tender, about 10 minutes. Stir occasionally.
  3. In a large bowl, beat the eggs and season with salt and pepper.
  4. Once the potatoes and onions are tender, transfer them to the bowl with the beaten eggs and mix well.
  5. Heat a non-stick skillet over medium heat and add the egg, potato, and onion mixture.
  6. Cook for about 5-7 minutes or until the bottom is set.
  7. 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.
  8. 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