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🥘 Classic Spanish Potato Tortilla with Caramelized Onions

450 kcal · 45 min · 4 servings

Ingredients

• 500 g Waxy potatoes
• 2 Stück Medium onions
• 5 Stück Chicken eggs
• 100 ml Sunflower oil (for frying)
• 1 TL Salt
• 1/2 TL Black pepper freshly ground

Instructions

1. 1. Peel the potatoes and cut them into thin batons or slices. Slice the onions into thin rings.
2. 2. Heat the oil in a non-stick pan (24 cm) and fry the potatoes and onions over medium heat for approx. 10 minutes until soft, but not brown.
3. 3. Remove the potato-onion mixture from the pan and put it in a large bowl. Let it drain and cool for 5 minutes.
4. 4. Whisk the eggs in a separate bowl, salt and pepper them. Stir the cooled potato-onion mixture into the eggs.
5. 5. Wipe the pan clean and add a dollop of oil back. Pour in the mixture and fry over low heat for approx. 4 minutes until the edge is set.
6. 6. Place a large flat plate over the pan. Quickly invert the pan and let the tortilla slide onto the plate.
7. 7. Slide the uncooked side back into the pan and fry for another 3 minutes until golden brown.
8. 8. Remove the tortilla from the pan and let it rest for 10 minutes before cutting.

Nutrition per serving

• kcal: 450
• Protein: 18 g · Fett/Fat: 32 g · Carbs: 22 g