Main Course
🌍 Public
🥜 Allergy aware
Tortilla de Patatas (Spanish Potato Omelette)
Thick potato and egg tortilla with onions — a Spanish classic for tapas or as a main course.
🥜 Allergies considered in this recipe:
🥚 Ei
Source / link: Spanische Küche (Spanien)
Ingredients
Amounts adjust automatically.
| 800 g | Potatoes |
| 2 Stück | Onions |
| 6 Stück | Eggs |
| 150 ml | Olive oil |
| 1 TL | Salt |
Preparation
- 1Peel the potatoes and cut them into thin slices. Cut the onions into fine strips.
- 2Cook the potatoes and onions in hot olive oil over medium heat for about 15–20 minutes until soft (do not brown). Drain.
- 3Whisk the eggs in a bowl and season with salt.
- 4Fold the potato-onion mixture into the eggs and let it sit for 10 minutes.
- 5Add a little oil to a non-stick pan and pour in a good half of the mixture. Let it set over medium heat.
- 6Flip it with a plate and cook the second side until golden brown.
- 7Serve warm or cold, cut into pieces.
Notes & tips
Note: Contains egg. Potatoes and onions are low-allergen; for, omit the egg and prepare as a potato pan dish or use an egg substitute. WITHOUT milk, WITHOUT soy, WITHOUT gluten.
Nutrition
estimated per serving- Calories
- 612 kcal
- Protein
- 14 g
- Fat
- 46 g
- Carbs
- 37 g