Spanish Tortilla de Patatas

    Spanish Tortilla de Patatas

    The quintessential Spanish omelet made with slow-poached potatoes and onions.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    45 minsMedium6 servings

    Nutrition per serving

    285

    Calories

    10g

    Protein

    22g

    Carbs

    18g

    Fat

    Ingredients

    • 1.5 lbsYukon Gold potatoes, sliced thin
    • 1 largeYellow onion, thinly sliced
    • 6Large eggs
    • 1 cupOlive oil
    • 1 tspSalt

    Instructions

    1. 1

      Heat olive oil in a non-stick skillet and cook potatoes and onions over medium-low heat until tender but not browned.

    2. 2

      Drain the vegetables, reserving 2 tablespoons of oil.

    3. 3

      Beat eggs in a large bowl and stir in the warm potato mixture; let rest for 10 minutes.

    4. 4

      Heat the reserved oil in the skillet and pour in the mixture.

    5. 5

      Cook until edges are set, then carefully flip using a large plate and cook the other side for 3 minutes.

    6. 6

      Slide onto a plate and serve at room temperature.

    Nutrition Facts

    Servings 6Serving Size 1

    Amount Per Serving

    Calories285

    % Daily Value *

    Total Fat 18g23%
    Saturated Fat 5.4g27%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 420mg18%
    Total Carbohydrate 22g8%
    Dietary Fiber 2g7%
    Sugars 3.3g
    Protein 10g20%
    Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Spanish Tortilla de Patatas

    • • This recipe packs well for meal prep — store in airtight containers.
    • • Use room-temperature eggs for more even cooking and better volume.

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