Tortilla (Spanish Omelette)

Ready in

50 mins

Cuisine

Spanish

Prep Time

15 min

Cook Time

35 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~300 kcal

Spicy Level

Spicy
Recipe by Recipe Trier on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 8 ready
All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Potatoes

    Peel 4 small potatoes and cut them into small, uniform pieces (neither too thin nor too thick).

  2. Season Potatoes

    Sprinkle salt over the cut potatoes and mix well to ensure the salt penetrates the potatoes.

  3. Fry Potatoes and Onions

    Heat sufficient vegetable oil in a frying pan over medium heat. Add the seasoned potatoes to the hot oil. While the potatoes are cooking, slice 2 medium onions into thin, uniform pieces. After the potatoes have cooked for some time, add the sliced onions to the pan. Continue to cook the potatoes and onions together for approximately until they are tender and slightly softened.

  4. Drain Excess Oil

    Once the potatoes and onions are tender, remove them from the pan and transfer them to a colander to drain any excess oil. Keep the pan on very low heat.

  5. Prepare Egg Mixture

    Crack 5 eggs into a clear bowl. Add salt, chopped green chilies, chopped red chilies, and red chili powder to taste. Beat the eggs thoroughly with a spoon or until the yolks and whites are completely mixed and frothy.

  6. Combine Ingredients

    Add the drained, cooked potatoes and onions to the beaten egg mixture. Mix all ingredients well, ensuring the potatoes and onions are evenly coated with the egg.

  7. Cook First Side of Tortilla

    Pour the combined egg and potato mixture into the frying pan (which should still have a little residual oil and be on very low heat). Spread the mixture evenly. Cook for approximately , allowing the edges to set and cook through.

  8. Flip the Tortilla

    Carefully place a plate over the frying pan. Hold the plate and pan firmly together and quickly flip the tortilla onto the plate. Then, gently slide the uncooked side of the tortilla back into the pan to cook.

  9. Cook Second Side of Tortilla

    Continue cooking the second side of the tortilla for another on very low heat, or until it is golden brown and cooked completely through. Use a spatula to gently press down on the edges and ensure even cooking.

  10. Serve the Tortilla

    Once cooked, carefully slide the Spanish omelette onto a serving plate. It is now ready to be enjoyed.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 2 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.
AllergensThis recipe contains eggs.
eggs

Variations

Simple ways to adapt this recipe.

  • For a more browned tortilla

    Cook for a longer duration or slightly increase the flame.

Helpful Tips

Small details that can improve the final result.

  • TipCut Potatoes to a Moderate

    Cut potatoes to a moderate size (neither too thin nor too thick) for even cooking and to prevent breaking.

  • Flavour tipSprinkle Salt on Potatoes Before

    Sprinkle salt on potatoes before frying to allow the flavor to penetrate.

  • Flavour tipCook Potatoes and Onions Together

    Cook potatoes and onions together to infuse the potato with onion flavor.

  • Cooking tipMaintain a Very Low Flame

    Maintain a very low flame when cooking the egg mixture to ensure it cooks through without burning.

Was this recipe helpful?

Comments (0)

Sign in to leave a comment on this recipe.

Loading comments...