Tortilla Española
One of the simplest and best recipes in the world
Servings: 4
Calories: 178kcal
Ingredients
- 2 medium potatoes about 10-11 oz
- 2 tbsp olive oil
- 1 medium onion peeled and chopped
- 3 eggs beaten
- salt and pepper
Instructions
- Peel the potatoes and slice thinly with a mandolin.
- Mix the sliced potatoes with most of the oil, turning to coat.
- Add to a pan over medium-low heat and cover with a lid. Cook for about 12 minutes, turning several times, until tender but not colored.
- Turn the potatoes out of the pan and add the onion. Cook for about 5 minutes until softened. Add to the potatoes with the beaten egg, mix and season generously.
- Heat the remaining oil in a non-stick pan over low heat. Add the mixture and pat into a round. Cook for about 6 minutes until set at the edges and colored on the underside.
- Carefully flip and cook for a further 4-5 minutes on the reverse side.
- Turn out of the pan, slice, and serve hot or cold.
Nutrition
Calories: 178kcal | Carbohydrates: 15.1g | Protein: 6.3g | Fat: 10.7g | Cholesterol: 139.5mg | Sodium: 66.8mg | Sugar: 2.2g