A thick, satisfying Spanish omelette of eggs, soft potato and sweet onion, set in the pan and cut into wedges. Vegetarian, protein-rich and endlessly versatile.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Spanish Tortilla – Classic Potato and Egg Omelette contains 340 calories per serving: 15 g protein, 26 g carbohydrate and 20 g fat. It takes 40 minutes in total and makes 2 servings.
The Spanish tortilla is a humble classic where potatoes are slowly cooked in olive oil until meltingly soft, then set with beaten eggs. Served warm or at room temperature, it works for breakfast, lunch or a light dinner.
Peel the potatoes and slice them thinly, then thinly slice the onion.
Heat the olive oil in a non-stick pan over medium-low heat.
Add the potatoes and onion and cook gently for about 15 minutes until soft but not browned.
Drain the potatoes and onion, reserving a little of the oil, and let them cool slightly.
Beat the eggs with salt and pepper, then stir in the potatoes and onion and rest for 5 minutes.
Heat 1 tablespoon of the reserved oil in the pan and pour in the egg mixture over low heat.
Cook for 5 to 6 minutes, then cover with a plate and flip the tortilla to cook the other side.
Slide it out, rest a few minutes, sprinkle with parsley and chili flakes and cut into wedges.
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