Description
A rustic and comforting Spanish classic made with golden potatoes, sautéed onions, and fluffy eggs. This tortilla is perfect for breakfast, lunch, or a tapas night. Delicious served warm or at room temperature.
Ingredients
Units
Scale
- 4 medium Yukon gold potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 6 large eggs
- 1/2 cup olive oil
- Salt to taste
- Freshly ground black pepper
- Fresh parsley for garnish (optional)
- Cherry tomatoes for garnish (optional)
- 1 garlic clove, sliced (optional for garnish)
Instructions
- Heat olive oil in a non-stick or cast-iron skillet over medium heat.
- Add the sliced potatoes and onions. Cook gently for 15-20 minutes, stirring occasionally, until potatoes are soft but not browned. Drain excess oil and set aside.
- In a large mixing bowl, beat the eggs and season with salt and pepper.
- Add the warm potato-onion mixture to the eggs and stir gently to combine. Let sit for 5 minutes to allow the flavors to blend.
- Heat a tablespoon of the reserved oil in the skillet over medium heat. Pour in the egg-potato mixture and cook for 5-7 minutes, gently shaking the pan to prevent sticking.
- Once the edges are set and the center is mostly cooked, place a large plate over the skillet, flip the tortilla onto the plate, and slide it back into the pan to cook the other side for 4-5 minutes.
- Slide onto a serving plate, garnish with cherry tomatoes, garlic slices, and parsley if desired.
- Serve warm or at room temperature with a green salad or crusty bread.
Notes
- Use a well-seasoned skillet or non-stick pan to prevent sticking.
- Letting the mixture sit helps meld the flavors before cooking.
- Great served warm or cold the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 186mg
