🍽️ Classic Spanish Potato Tortilla

Name: Classic Spanish Potato Tortilla
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g potatoes, mostly waxy; 1 tsp, level salt; 250 ml olive oil; 150 g onion(s); 4 egg(s); 1 pinch(es) salt; 2 tbsp olive oil for frying

362 kcal · 35 min · 4 servings

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Ingredients

500 g potatoes, mostly waxy
1 tsp, level salt
250 ml olive oil
150 g onion(s)
4 egg(s)
1 pinch(es) salt
2 tbsp olive oil for frying

Instructions

1. Peel the potatoes and cut them into small cubes measuring about 0.5 to 1 centimeter. Sprinkle the cubes with salt. Finely chop the onions.
2. Heat olive oil in a 24-centimeter pan. Add the potato cubes. The oil should just cover the potatoes. Reduce the heat to medium and fry the potatoes for about 12 to 15 minutes.
3. Heat a little olive oil in a second pan. Sauté the onions for 10 to 15 minutes until they are soft and golden brown. (Sautéing means cooking them in a small amount of fat until soft and translucent).
4. Place the eggs in a large bowl. Beat them vigorously with a whisk and add salt. (A whisk is a tool for mixing). Drain the potatoes from the oil using a sieve. Add the potatoes and onions to the eggs in the bowl and let the mixture rest for 3 to 5 minutes.
5. Heat about 2 to 3 tablespoons of olive oil in the pan until it is very hot. Pour the tortilla mixture into the pan and fry for 2 minutes. When the bottom starts to brown (but the eggs are not yet set), flip the tortilla using a plate.
6. Simply place a plate on top of the tortilla and invert the pan so the tortilla rests on the plate. Then slide the tortilla back into the pan. Fry the other side for 1 minute. The center should remain liquid.
7. Serve the tortilla with bread or a fresh salad as a side dish.

Nutrition per serving

kcal: 362
Protein: 10 g · Fett/Fat: 25 g · Carbs: 30 g