Description
A classic Spanish potato omelet made with tender potatoes, sweet onion, eggs, olive oil, and salt for a simple yet deeply satisfying dish.
Ingredients
- 4 medium potatoes, peeled and thinly sliced (about 1 1/2 pounds)
- 1 medium onion, thinly sliced
- 6 large eggs
- 1/2 cup olive oil
- 1 teaspoon salt, divided, or to taste
Instructions
- Peel the potatoes and slice them thinly and evenly. Thinly slice the onion.
- Heat the olive oil in a large nonstick skillet over medium-low heat.
- Add the potatoes and onion and sprinkle with half of the salt.
- Cook gently for 18 to 22 minutes, stirring occasionally, until the potatoes are soft but not browned.
- Drain the potatoes and onions, reserving about 1 tablespoon of the cooking oil.
- In a large bowl, beat the eggs with the remaining salt.
- Add the warm potatoes and onions to the eggs and gently mix until evenly coated.
- Let the mixture rest for 5 minutes.
- Heat the reserved oil in the skillet over medium-low heat.
- Pour in the egg and potato mixture and spread it evenly.
- Cook for 6 to 8 minutes until the edges are set and the bottom is golden.
- Place a large plate over the skillet and carefully flip the tortilla onto the plate.
- Slide the tortilla back into the skillet and cook the second side for 4 to 6 minutes until golden and just set.
- Let the tortilla rest for 5 minutes before slicing and serving.
Notes
- Use a nonstick skillet for easier flipping.
- Cook the potatoes slowly for the best texture and flavor.
- The tortilla can be served warm, at room temperature, or chilled.
- Add parsley, roasted peppers, or spinach for extra flavor variations.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 185mg
