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5 from 2 votes
tortilla espanola recipe appetizer
Tortilla Espanola (Spanish Tortilla)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
A classic Spanish recipe - Tortilla Espanola a delicious thick egg potato omelette perfect for breakfast, lunch or dinner
Course: Side Dish
Cuisine: Spanish
Servings: 3
Calories: 214 kcal
Author: Vicky Berman
Ingredients
  • 3 potatoes peeled and thinly sliced and chopped
  • 4 eggs
  • 1/2 medium onion diced
  • salt pepper to taste
  • vegetable oil
Instructions
  1. Add vegetable oil to pan and cook potatoes over medium heat until softened, 15-20 mins (add enough oil so that potatoes do not brown/get crispy).
  2. Add diced onion and continue to cook 5-10 more minutes. Add salt and pepper to taste. Place potato onion mixture in separate bowl and allow to cool down (blot with paper towels to drain some of the oil).
  3. Beat the eggs together in a bowl and add the potato onion mixture (when it's cool enough that it doesn't
  4. cook
  5. the eggs)
  6. Heat 1 teaspoon vegetable oil over medium low heat and add mixture. Lift sides occassionally using spatula so that tortilla cooks evenly.
  7. When bottom is browned use a plate to flip the tortilla over and slide the uncooked side back into the pan. Continue to do this until both sides are browned and cooked.
  8. Serve with sauce - mixture of mayonnaise, ketchup and hot sauce.
  9. **(Paloma taught me that the right ratio is 2 eggs per person and 1 potato per person + 1 extra potato: example: 4 people = 8 eggs and 5 potatoes)
Nutrition Facts
Tortilla Espanola (Spanish Tortilla)
Amount Per Serving
Calories 214 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 218mg73%
Sodium 105mg5%
Potassium 987mg28%
Carbohydrates 28g9%
Fiber 5g21%
Protein 13g26%
Vitamin A 315IU6%
Vitamin C 25.7mg31%
Calcium 101mg10%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.