Thick omelette filled with typically Spanish potatoes, historically considered a "poor man's dish" in contrast to a plain omelette. It is most often eaten as a main course, accompanied by a salad. A good potato omelette should be slightly runny, not dry at all, with the potatoes fried in olive oil and crispy.
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Spanish omelette
Vegetarian
Spanish
Egg
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Cost per serving: 0,34 €
Energy: 335 kcal / serving
Nutritional score:
Instructions
- 1. Peel and slice the potatoes into approximately 1/2 cm thick rounds.
- 2. Peel the onion and cut it into small pieces.
- 3. Heat the oil in the pan.
- 4. Put the potatoes and onions in the pan. Cover. (Important: the potatoes need to cook both in the oil and in the steam).
- 5. Once the potatoes are well cooked (a knife should easily go through them), pour the oil into a container.
- 6. Pour the potatoes and onions into a bowl.
- 7. Add the beaten, salted, and peppered eggs.
- 8. Gently mix (do not make mashed potatoes!) Add a little oil back into the pan and pour the mixture into it.
- 9. Cook on low heat on one side of the tortilla.
- 10. Once the bottom is nicely golden, flip the tortilla onto a plate. (This step is delicate because the eggs on top are not cooked and the oil in the bottom is very hot).
- 11. Slide the tortilla back into the pan to brown the other side.
- 12. Once both sides are golden, slide the tortilla onto a plate.
Ingredients for servings
-
1 kg of potato -
8 eggs -
1 onion -
1 pinch of salt and pepper -
80 ml of oil
Questions
-
0.15 in potatoes what is it exactly
Nutritional information *
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Per serving% RDA
-
Energy value335 kcal17 %
-
Fat18,57 g27 %
-
of which saturated3,32 g17 %
-
Carbohydrates28,3 g11 %
-
of which sugar2,34 g3 %
-
Protein11,28 g23 %
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Fibers3,31 g?
-
More data
* As an indication, before cooking, RDA of the EU.