Spanish Potato and Onion Omelet (Tortilla Española)
Spanish Potato and Onion Omelet (Tortilla Española) highlights buttery-soft potatoes and sweet onion set in velvety eggs with a whisper of smoked paprika. Each slice is tender, lightly seasoned, and richly comforting, brightened by fresh parsley. Serve warm or at room temperature for tapas, a light lunch, or a satisfying brunch centerpiece.
- Prep20 mins
- Cook25 mins
- Serves4
- DifficultyMedium
- 1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- 2
Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat until it shimmers. Add the potatoes to the hot oil and season with salt and pepper. Sprinkle with smoked paprika. Pan-fry the potatoes, stirring and tossing occasionally, until they begin to soften, about 8 minutes.
- 3
Add the onion and cook, stirring occasionally, until the potatoes and onion are lightly browned and the onion is translucent, about 10 more minutes. Remove the skillet from the heat and let it cool for about 5 minutes.
- 4
Beat the eggs with 1 teaspoon olive oil in a large bowl. Stir in the parsley, then add the potato-onion mixture and fold lightly to combine.
- 5
Heat 1 tablespoon olive oil in the same skillet over medium heat until it shimmers. Gently spoon the egg-potato mixture into the hot oil. Reduce the heat to medium-low and shake the skillet a few times to help release the omelette from the bottom. Slide the skillet into the preheated oven.
- 6
Bake in the preheated oven until the omelette is puffed and the top is golden brown, about 5 minutes.
- 7
Check doneness by inserting a toothpick into the center; it should come out clean. Cut into pie-shaped pieces and serve.
- Calories 220.33 kcal Moderate
- Protein 14.62 g Good Source
- Carbs 12.55 g Moderate
- Total Fat 12.5 g Moderate
- Saturated Fat 4.0 g High
- Trans Fat 0.05 g High
- Cholesterol 351.15 mg High
- Sodium 203.32 mg Moderate
- Fiber 1.99 g Low Source
- Sugar 0.57 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 96.07 mg Low Source
- Iron 3.1 mg Moderate
- Potassium 421.66 mg Low Source
- Vitamin A 147.08 mcg_rae Moderate
- Vitamin C 20.31 mg Good Source
- Vitamin D 2.71 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Onions 🧅
About This Recipe
Spanish Potato and Onion Omelet (Tortilla Española) is a Spanish appetizer recipe made with 7 ingredients. It takes about 45 mins, serves 4, and is rated medium. Key ingredients include Eggs, Fresh Parsley, Olive Oil, and Peeled Whole Potatoes. Each serving provides about 220.33 kcal, and is a good source of protein.
Recipe Questions
- What is Spanish Potato and Onion Omelet (Tortilla Española)?
- It is a Spanish omelet recipe made with 7 ingredients, usually served for appetizer or breakfast or side dish or dinner or lunch or snack.
- What is Spanish Potato and Onion Omelet (Tortilla Española) made of?
- The main ingredients are Eggs, Fresh Parsley, Olive Oil, Peeled Whole Potatoes, Salt & Pepper. The full list of 7 is above.
- How long does it take to make Spanish Potato and Onion Omelet (Tortilla Española)?
- About 45 mins in total: 20 mins to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 220.33 kcal. The full nutrition breakdown is above.
- Is Spanish Potato and Onion Omelet (Tortilla Española) easy to make?
- This recipe is rated medium, with 7 ingredients and 7 steps.
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