Spanish Potato Omelet (Tortilla Española)

by BudgetBites
Prep: 10m
Cook: 30m
vegetarian
Spanish Potato Omelet (Tortilla Española) - Image

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Ingredients
Servings:4
2lbyukon gold potatoes
1yellow onion
6eggs
6tbspolive oil
1/2tspsalt
1/2tspblack pepper
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Slice the potatoes and onion

    Peel the potatoes and slice them into thin rounds. Chop the onion. They don't need to be perfect — thin just means they cook through faster.

  1. 2

    Cook them soft in the oil

    Heat 1/4 cup of the olive oil in an 8-inch nonstick skillet over medium. Add the potatoes and onion and cook 10 to 12 minutes, tossing often, until the potatoes are fork-tender. You want them soft, not crispy. Lift them out with a slotted spoon and keep them warm, leaving the oil behind.

  2. 3

    Mix with the eggs

    Whisk the eggs with the salt and pepper in a large bowl. Add the warm potatoes and onion and stir to coat everything in egg.

  3. 4

    Cook the first side

    Add the remaining 2 tablespoons of oil to the pan. Turn the heat to low, pour in the egg-and-potato mixture, and cook 6 to 8 minutes until the top is almost set.

  4. 5

    Flip and finish

    Set a large plate or a second skillet over the pan and carefully invert the omelet so the cooked side is up. Slide it back into the pan raw side down and cook another 4 to 5 minutes until just set. Slice into wedges to serve.

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Spanish Potato Omelet (Tortilla Española)

Created by: BudgetBites

Prep Time: 10m
Cook Time: 30m
Servings: 4

Ingredients

  • 2 lb yukon gold potatoes
  • 1 yellow onion
  • 6 eggs
  • 6 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Slice the potatoes and onionPeel the potatoes and slice them into thin rounds. Chop the onion. They don't need to be perfect — thin just means they cook through faster.
  2. Cook them soft in the oilHeat 1/4 cup of the olive oil in an 8-inch nonstick skillet over medium. Add the potatoes and onion and cook 10 to 12 minutes, tossing often, until the potatoes are fork-tender. You want them soft, not crispy. Lift them out with a slotted spoon and keep them warm, leaving the oil behind.
  3. Mix with the eggsWhisk the eggs with the salt and pepper in a large bowl. Add the warm potatoes and onion and stir to coat everything in egg.
  4. Cook the first sideAdd the remaining 2 tablespoons of oil to the pan. Turn the heat to low, pour in the egg-and-potato mixture, and cook 6 to 8 minutes until the top is almost set.
  5. Flip and finishSet a large plate or a second skillet over the pan and carefully invert the omelet so the cooked side is up. Slide it back into the pan raw side down and cook another 4 to 5 minutes until just set. Slice into wedges to serve.

Notes & Tips

This is about as cheap as a filling dinner gets — two pounds of potatoes, one onion, and six eggs runs around three bucks and feeds four, so you're at roughly 75 cents a serving. Most of the olive oil stays in the pan when you lift the potatoes out, so don't let the amount scare you. It's traditionally served warm or at room temp with crusty bread and a simple salad, and leftovers are just as good cold the next day for lunch. Want it heartier? Stir in some browned bulk sausage or ground beef with the potatoes.