Spanish Potato Omelette (Tortilla de Patatas)

1. 1

   Heat oil in a deep stockpot over medium-high until almost smoking, 2 to 4 minutes. Add the potatoes and the onion; they should be mostly submerged in the oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and keeping a gentle simmer, until the potatoes are just fork-tender, 8 to 12 minutes; do not overcook.

2. 2

   Drain the potato-onion mixture in a colander; reserve the oil for another use or discard it. Let cool for a few minutes, then taste and season with more salt if needed.

3. 3

   Meanwhile, crack the eggs into a large bowl and season with the remaining 1/2 teaspoon salt; whisk until well beaten. Add the potato-onion mixture and toss to coat.

4. 4

   Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in the egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce the heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the edges to ensure it is not sticking and to help it hold its shape.

5. 5

   When it starts to set around the edges and in the center (it will still be slightly runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to press the edges in and under to keep a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.

• Calories 380.07 kcal Moderate
• Protein 4.61 g Low Source
• Carbs 14.34 g Moderate
• Total Fat 35.84 g High
• Saturated Fat 5.33 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 87.51 mg High
• Sodium 53.74 mg Low Source
• Fiber 1.25 g Low Source
• Sugar 1.07 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 23.13 mg Low Source
• Iron 0.94 mg Low Source
• Potassium 330.3 mg Low Source
• Vitamin A 45.15 mcg_rae Low Source
• Vitamin C 14.03 mg Moderate
• Vitamin D 1.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Onions 🧅