A Spanish potato omelet made with sweet onions (look for Vidalia or Walla Walla onions) and eggs. A low-fat and easy recipe for a healthy Tortilla Española that's just as delicious as the original.
Course
Side Dish
Category
Spanish
Prep Time15minutes
Cook Time1hour15minutes
Total Time1hour30minutes
Servings4
Calories495kcal
AutorElle
Ingredients
9medium potatoes,peeled and thinly sliced using a mandoline (about 1.3 kg)
3sweet onions,halved and thinly sliced
2tablespoonsextra-virgin olive oil,divided
3/4teaspoonsea salt,divided
4large eggs
Method
Preheat oven to 350°F / 180°C
Place the potato and onion in a roasting pan lined with parchment paper. Drizzle with 1 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt. Toss well. Bake for 1 hour or until the potatoes are tender, flipping occasionally with a spatula to prevent sticking and promote even browning.
In a large bowl, whisk the eggs together with 1/4 teaspoon salt. Stir in the potato mixture; let stand for 5 minutes in order to give the potatoes a chance to absorb some of the egg mixture.
Using a 20 cm non-stick skillet, heat the remaining oil over medium heat. Transfer the potato mixture into the pan (the pan will be very full so use a spatula to flatten down the potatoes a little). Cook 7-8 minutes (until almost set), gently and frequently shaking the pan so the tortilla doesn't stick.
Place a large plate upside down over the tortilla and quickly invert it onto the plate. Carefully slide the tortilla (cooked side up) back into the pan, so the other side cooks; carefully tuck in the sides with a fork, and continue cooking, occasionally shaking the pan until eggs are set, about 3 minutes.
Carefully loosen the tortilla with a spatula; gently slide it onto a plate. Cut into wedges and serve at room temperature. Enjoy!