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–+ servings

Spanish Omelet

Make a traditional Spanish omelet with tender potatoes, onions, and eggs in just 25 minutes! This easy tortilla española is perfect for breakfast or tapas.
5 from 2 votes
Enozia Vakil
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Spanish
Servings 2 servings
Calories 384 kcal

Ingredients
  

  • 3 eggs
  • 1 onion
  • 1 potato sliced
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 1 tablespoon chopped chives for serving

Instructions
 

  • Peel and slice the potato and onion into thin slices.
  • In a bowl, whisk the eggs until they are nice and fluffy.
  • Heat oil in a skillet and cook the sliced onion and potatoes for a few minutes until they are almost done cooking.
  • Remove from heat, let them cool down slightly, then add them to the whisked egg mixture. Season with salt and pepper.
  • Heat a little more oil in the same skillet and pour in the egg and potato mixture, spreading it out evenly with a spatula. Cook undisturbed for 3-4 minutes, then place a plate over the skillet and carefully flip the omelet into the plate.
  • Slide the uncooked side into the pan and cook for another 2 minutes until the center is set.
  • Remove and set on a plate, top with chopped chives and some more salt and pepper and serve.
  • Peel and thinly slice the potato, then thinly slice the onion. Keep the potato pieces a similar thickness so they soften at the same rate.
  • Whisk the eggs with the salt and pepper in a bowl.
  • Heat most of the olive oil in a small nonstick skillet over medium heat. Add the potato and onion, then cook, stirring gently, until the potato is fork tender. Reduce the heat if the onion browns before the potato softens.
  • Lift the potato and onion out with a slotted spoon and let them cool briefly. Fold them into the eggs.
  • Coat the skillet with the remaining oil and set it over medium-low heat. Pour in the egg mixture and cook until the edges are set and the top is no longer loose enough to spill. Run a spatula around the rim to release the omelet.
  • Place a flat plate wider than the skillet over it. Holding the plate firmly against the skillet, turn them over together, then slide the omelet back into the pan to cook the other side. Cook until the center reaches 160°F (71°C). Scatter chopped chives over the top and cut into wedges.

Notes

  • Use a medium yellow potato and slice it thinly and evenly so it cooks quickly and becomes tender.
  • Cook the sliced potatoes and onions over medium heat until the potatoes are fork-tender. Avoid browning them too much, as they should remain soft.
  • Use a small nonstick skillet to create a thick omelet that holds its shape when sliced into wedges.
  • Let the cooked potatoes and onions cool slightly before folding them into the whisked eggs.
  • Cook the omelet over medium-low heat to prevent the bottom from burning before the center sets.
  • Use a flat plate slightly larger than the skillet to flip the omelet carefully without breaking it.
  • Cook until the eggs are completely set and the center reaches 160°F (71°C).
  • Let the omelet rest for a few minutes before slicing, then garnish with fresh chives and serve warm.

Nutrition

Calories: 384kcalCarbohydrates: 24gProtein: 11gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 246mgSodium: 103mgPotassium: 624mgFiber: 3gSugar: 3gVitamin A: 425IUVitamin C: 26mgCalcium: 64mgIron: 2mg
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