25-Min Spanish Potato Omelette with Crispy Empanadas
Golden, custardy potato tortilla finished under the broiler, served with store-bought crispy empanadas and garlicky aioli. This is the TikTok weeknight version — no flipping, no fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
Ingredients
- 1.25 lb waxy potatoes (Yukon Gold or fingerling)
- 1 medium yellow onion
- 8 large eggs
- ⅓ cup olive oil
- 4 count store-bought empanadas (frozen or fresh)
- ½ cup aioli (store-bought or jarred mayo + 1 clove garlic)
- 1 to taste salt and black pepper
Instructions
- 1
Slice potatoes into 1/8-inch rounds. Dice the onion into small pieces.
- 2
Heat 0.25 cup olive oil in a 10-inch non-stick skillet over medium. Add potatoes and onion, stirring gently, until potatoes are tender but not brown, ~12 minutes.
- 3
While potatoes cook, beat eggs in a bowl with a pinch of salt and pepper. Brush empanadas lightly with remaining oil and arrange on a small sheet pan.
- 4
Pour eggs over potatoes in the skillet, tilting to distribute evenly. Cook on the stove over medium until edges set but center still jiggles, ~3 minutes.
- 5
Transfer skillet to the broiler (or place sheet pan of empanadas under broiler). Cook until tortilla is set and golden, ~2 minutes.
- 6
Slide tortilla onto a cutting board. Serve warm wedges with crispy empanadas and aioli on the side.
Tools you’ll need
- 10-inch non-stick skillet
- small sheet pan
- mixing bowl
- broiler or oven
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