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Tortilla Espanola (Spanish Omelet

Tortilla Espanola (Spanish Omelet recipe image
Tortilla Espa&# 195;±ola is a hearty, comforting dish that serves as both a staple tapas item and a satisfying main course. This recipe combines thinly sliced potatoes and sweet, caramelized onions with rich, fluffy eggs. The result is a golden, custard-like omelet with a delicate texture and deep, savory flavor. It is versatile enough to be served warm, at room temperature, or even cold, making it perfect for picnics, brunches, or light dinners. The simplicity of the ingredients allows the quality of the olive oil and the sweetness of the onions to shine through.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 152.6
Description
Tortilla Espa&# 195;±ola is a hearty, comforting dish that serves as both a staple tapas item and a satisfying main course. This recipe combines thinly sliced potatoes and sweet, caramelized onions with rich, fluffy eggs. The result is a golden, custard-like omelet with a delicate texture and deep, savory flavor. It is versatile enough to be served warm, at room temperature, or even cold, making it perfect for picnics, brunches, or light dinners. The simplicity of the ingredients allows the quality of the olive oil and the sweetness of the onions to shine through.
Ingredients
  • 4 tablespoon Olive oil
  • 2 lg Onions; peeled & cut
Directions
  1. 1
    Peel 2 pounds of potatoes and slice them into thin rounds.
  2. 2
    Crack 6 eggs into a large bowl and beat lightly.
  3. 3
    Season the eggs with salt and pepper to taste.
  4. 4
    Heat the olive oil in a large nonstick frying pan over medium heat.
  5. 5
    Sauté the sliced onions in the oil for 6 to 8 minutes until soft but not brown.
  6. 6
    Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan.
  7. 7
    Cook the sliced potatoes in boiling water for 4 to 5 minutes, then drain well in the colander.
  8. 8
    Stir the drained onions and potatoes into the beaten eggs.
  9. 9
    Heat the reserved 2 tablespoons of oil in a heavy nonstick pan or well-seasoned cast iron skillet over high heat.
  10. 10
    Pour the egg mixture into the hot pan and cook for 2 minutes until the bottom is lightly browned.
  11. 11
    Place the pan in a preheated 400-degree oven for 20 to 30 minutes, or until the egg mixture is set.
  12. 12
    Carefully invert the tortilla onto a round platter to reveal the cooked side.
  13. 13
    Cut into wedge-shaped slices and serve warm or at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 152.6kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.8g4%
Sugars 2.1g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

In Spain, a tortilla is not a cornmeal flatbread but a thick omelet loaded with potatoes and onions.

This dish is a popular item at tapas bars and makes an easy dinner after an evening of celebrating.

The tortilla can be served warm, at room temperature, or cold, making it excellent for leftovers.

Keywords: spanish omelet, tortilla espanola, potato omelet, onion omelet, spanish breakfast, tapas recipe, eggs and potatoes, cast iron skillet, vegetarian main, leftover friendly, brunch idea, olive oil cooking, carbohydrate rich, protein breakfast, easy dinner, mediterranean diet, pan fried eggs, comfort food
Read it online: https://www.chefs-mate.com/recipe/tortilla-espanola-spanish-omelet/