Crispy Spanish Potato Omelette
A golden, custardy Spanish tortilla—waxy potatoes and onions bound in fluffy eggs, finished under the broiler for a crispy top. Slice it into wedges and serve hot or at room temperature.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1.5 lb waxy potatoes (yukon gold or red potatoes)
- 1 medium yellow onion
- 8 large eggs
- ½ cup olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Slice potatoes into 1/4-inch-thick rounds. Slice onion into thin half-moons.
- 2
Heat oil in a 10-inch non-stick skillet over medium. Add potatoes and onion; cook 10–12 minutes, stirring occasionally, until potatoes are tender but not browned.
- 3
While potatoes cook, whisk eggs with salt and pepper in a bowl until well combined.
- 4
Pour eggs over the potato mixture. Reduce heat to medium-low; cook 6–7 minutes without stirring until edges set but center still jiggles slightly.
- 5
Turn on the broiler. Once hot, transfer skillet to the broiler rack 4 inches from heat. Broil 2–3 minutes until the top is set and lightly golden.
- 6
Slide the tortilla onto a cutting board. Let cool 2 minutes, then cut into 4–6 wedges. Serve warm or at room temperature.
Tools you’ll need
- 10-inch non-stick skillet
- medium mixing bowl
- whisk
- wooden spoon or spatula
- cutting board
- sharp knife
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