Description
A classic Spanish tortilla made with tender potatoes, sweet onion, and eggs cooked gently in olive oil until golden on the outside and soft in the center.
Ingredients
Scale
- 6 large eggs
- 500 grams Yukon Gold potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 1/2 cup (120 milliliters) olive oil
- 1 teaspoon salt
Instructions
- Place a nonstick or well-seasoned skillet over medium low heat.
- In a large bowl, beat the eggs with the salt until well combined. Set aside.
- Add the olive oil to the skillet, then add the sliced potatoes and onion. Cook gently for about 15 minutes, stirring occasionally, until the potatoes are tender but not deeply browned.
- Drain excess oil from the potatoes and onions, then gently fold them into the beaten eggs. Let the mixture sit for 5 minutes.
- Pour the mixture back into the skillet and cook on low heat for 6 to 8 minutes until the edges are set.
- Place a large plate over the skillet, carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side for 5 to 6 minutes.
- Cook until the center is just set but still moist inside. Let rest for 5 minutes before slicing and serving.
Notes
- Cook the potatoes slowly to soften without crisping.
- Drain excess oil to avoid a greasy texture.
- For a softer center, reduce the final cooking time slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 185mg