Tortilla de patatas
55 min267 kcal each
The Spanish potato omelette: potatoes and onion poached slowly in olive oil, then set in egg and turned once. Good warm or cold.
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Plan this recipeIngredients
for 6 servings- Potatoes800 g
- Onion1 piece
- Eggs6 piece
- Olive oil, for frying300 ml
- Salt1½ tsp
Method
Prep 15 min · cook 40 min- Peel the potatoes and slice them thinly; slice the onion. Salt both.
- Cook them gently in the olive oil in a 24 cm pan for 25 minutes, turning now and then, until soft but not browned.
- Drain them in a sieve over a bowl to keep the oil. Beat the eggs with a pinch of salt and fold in the potatoes; leave 10 minutes.
- Heat 2 tablespoons of the oil in the pan, pour in the mixture and cook over medium-low heat for 5–6 minutes, shaping the edge.
- Turn it out onto a plate, slide it back into the pan and cook the other side for 3–4 minutes.
- Rest for 5 minutes before cutting. It keeps for 3 days and is eaten at room temperature as often as warm.
Nutrition
per servingCal
267
Protein
9.38g
Carbs
27g
Fat
14g
Of 2.7g of sugar per serving, 0g is added sugar.
Of 14g of fat per serving, 2.9g is saturated.
