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5-Ingredient Tortilla Espanola

Community Member
June 04, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
5-Ingredient Tortilla Espanola

Ingredients

for 8 servings

  • 7 large eggs
  • salt, to taste
  • extra light olive oil
  • 2 yukon gold potatoes, peeled, halved, and thinly sliced
  • 1 large spanish onion, thinly sliced

Nutrition Info

  • Calories 150
  • Fat 8g
  • Carbs 10g
  • Fiber 1g
  • Sugar 1g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
  2. Heat a 10-inch (25 cm) nonstick skillet with ½ cup (120 ml) of the oil on medium height heat until oil is shimmering but not bubbling. Add potato slices and cook for 10-15 minutes until potatoes are soft but not crispy or burnt.
  3. Once done, drain potatoes and reserve oil. In the same pan ,add in reserved oil, heat, and add onions to cook until translucent for about 7 minutes or so. After they’ve cooked, strain the onions and reserve the oil again.
  4. In a heat-proof bowl, put in the onions and potato slices. To this, add the egg mixture, a generous pinch of salt and mix together.
  5. Heat skillet again with reserved oil. Wait until it is hot and pour in the combined egg mixture. Reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (about 5 to 7 minutes).
  6. Place a plate large enough to cover the surface of the pan over the top of the pan and carefully flip over the tortilla.
  7. Gently, slide the tortilla back into the pan with the cooked golden side facing up, and uncooked side on the bottom. Cook until the opposite side becomes golden, about 5 to 7 minutes.
  8. When this side has cooked, carefully flip back onto the plate.
  9. Let cool and serve!
  10. Enjoy!

Ingredients

for 8 servings

  • 7 large eggs
  • salt, to taste
  • extra light olive oil
  • 2 yukon gold potatoes, peeled, halved, and thinly sliced
  • 1 large spanish onion, thinly sliced

Nutrition Info

  • Calories 150
  • Fat 8g
  • Carbs 10g
  • Fiber 1g
  • Sugar 1g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
  2. Heat a 10-inch (25 cm) nonstick skillet with ½ cup (120 ml) of the oil on medium height heat until oil is shimmering but not bubbling. Add potato slices and cook for 10-15 minutes until potatoes are soft but not crispy or burnt.
  3. Once done, drain potatoes and reserve oil. In the same pan ,add in reserved oil, heat, and add onions to cook until translucent for about 7 minutes or so. After they’ve cooked, strain the onions and reserve the oil again.
  4. In a heat-proof bowl, put in the onions and potato slices. To this, add the egg mixture, a generous pinch of salt and mix together.
  5. Heat skillet again with reserved oil. Wait until it is hot and pour in the combined egg mixture. Reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (about 5 to 7 minutes).
  6. Place a plate large enough to cover the surface of the pan over the top of the pan and carefully flip over the tortilla.
  7. Gently, slide the tortilla back into the pan with the cooked golden side facing up, and uncooked side on the bottom. Cook until the opposite side becomes golden, about 5 to 7 minutes.
  8. When this side has cooked, carefully flip back onto the plate.
  9. Let cool and serve!
  10. Enjoy!

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