Spanish Tortilla
Allow about 40 minutes for this Spanish recipe, which makes 6 servings. Eggs, potatoes and onion carry the flavour. The cooking is mostly frying. It is vegetarian and gluten-free. It is on the lighter side, at about 290 calories and 12 g of protein per serving.
- Total time
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 290 kcal
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Ingredients
For 6 servings
- 6eggs
- 500 gpotatoes
- 1onion
- 120 mlolive oil
- 1 tspsalt
- 1 pinchblack pepper
Instructions
- Peel and thinly slice the Potatoes and Onion into rounds about 3mm thick.
- Heat Olive oil in a non-stick skillet over medium heat. Gently fry the potato and onion slices for 15-20 minutes, turning occasionally, until tender but not browned. Season with Salt.
- Beat the Eggs with Black pepper in a large bowl. Drain the cooked potatoes and onions, then fold into the beaten eggs. Let sit for 5 minutes.
- Heat 2 tablespoons of the reserved oil in the skillet. Pour in the egg-potato mixture and cook over low heat for 8-10 minutes until the bottom is set.
- Place a large plate over the skillet and flip the tortilla onto it. Slide it back into the pan and cook the other side for 4-5 minutes. Let rest for 5 minutes before slicing into wedges.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 12 g
- Fat
- 18 g
- Carbs
- 22 g
Approximate values for one serving.
About this recipe
- Cuisine: Spanish
- Diet: vegetarian, gluten-free
- In cookbook: Breakfast & Brunch
