Description

A traditional Spanish dish made with potatoes, onions, and eggs, pan-fried until golden with a tender center. Often served as a tapa, light meal, or part of a brunch spread.

Ingredients

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4 medium Yukon Gold potatoes, peeled and thinly sliced
1 medium yellow onion, thinly sliced
6 large eggs
1/2 cup olive oil (for frying)
Salt to taste
Fresh parsley, for garnish (optional)

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Instructions

In a large skillet, heat olive oil over medium heat.
Add sliced potatoes and onions. Cook gently, stirring occasionally, until the potatoes are soft and onions are golden—about 15–20 minutes. Avoid excessive browning.
Use a slotted spoon to transfer potatoes and onions to a bowl. Let cool slightly.
In another bowl, whisk the eggs and season with salt. Add the potato mixture and stir gently to combine.
Remove excess oil from the skillet, leaving just a thin layer. Heat over medium heat.
Pour in the egg and potato mixture, spreading evenly. Cook for 5–6 minutes until the bottom is set.
Carefully flip the tortilla using a large plate. Slide it back into the pan and cook the other side for another 4–5 minutes, until golden and set.
Let rest for a few minutes before slicing. Garnish with parsley and serve warm or at room temperature.

Notes

Use a nonstick skillet or well-seasoned pan to prevent sticking.
Letting the mixture rest helps the eggs absorb the potato flavor.
Can be served warm, cold, or at room temperature—great for make-ahead meals.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 2g
Sodium: 190mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 9g
Cholesterol: 210mg