Recipe courtesy of Sandra Baird
Tortilla Espanola (Spanish Omelet)
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 185
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 140
- Sodium
- 439
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
Extra-virgin olive oil
5 Idaho potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
1 yellow onion, finely diced
7 eggs (use 9 eggs if the potatoes are large)
Kosher salt
Directions
- Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
- While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
- Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
- In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
- Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
- Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.