25-Min Spanish Potato Omelette
Crispy-edged, custardy Spanish tortilla built on caramelized potatoes and onions. Slice into wedges and serve at room temperature with nothing but salt and a squeeze of lemon.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 1.5 lb waxy potatoes (e.g., Yukon Gold)
- 1 medium yellow onion
- 8 large eggs
- ¾ cup olive oil
- 1.5 tsp salt
- ¼ tsp black pepper
Instructions
- 1
Slice potatoes into 1/8-inch-thin rounds. Thinly slice the onion.
- 2
Heat olive oil in a 10-inch nonstick skillet over medium. Add potatoes and onion with a pinch of salt, stir gently to coat.
- 3
Cook uncovered, stirring every 2 minutes, until potatoes are fork-tender and onions turn golden, about 12 minutes.
- 4
Crack eggs into a bowl, beat with 1.5 tsp salt and 0.25 tsp pepper until pale and no streaks remain.
- 5
Pour eggs over warm potatoes, stir once to distribute evenly, then let sit without stirring. Cook over medium-high until edges are set and center still jiggles slightly, about 5 minutes.
- 6
Slide tortilla onto a plate and let cool 5 minutes. Slice into wedges and serve warm or at room temperature.
Tools you’ll need
- 10-inch nonstick skillet
- cutting board
- knife
- medium bowl
- whisk
- wooden spoon
- spatula
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