Tortilla Española

Tortilla Española is a classic Spanish dish reimagined as a delightful vegetarian Mexican breakfast option. This hearty potato and onion omelette is packed with flavor and perfect for a satisfying morning meal.

Ingredients

• large eggs - 4
• medium potatoes - 2 (about 300g)
• medium onion - 1 (about 100g)
• olive oil - 4 tablespoons
• salt - 1 teaspoon
• black pepper - 1/2 teaspoon
• fresh cilantro - 2 tablespoons (for garnish)

Steps

1. Peel the potatoes and slice them thinly (about 2-3 mm thick).
2. In a large skillet, heat 3 tablespoons of olive oil over medium heat.
3. Add the sliced potatoes to the skillet and cook for about 10 minutes, stirring occasionally until they are tender but not browned.
4. While the potatoes are cooking, finely chop the onion.
5. Add the chopped onion to the skillet with the potatoes, season with salt and pepper, and cook for an additional 5 minutes until the onion is soft.
6. In a bowl, beat the eggs and add the cooked potato and onion mixture. Stir to combine and let it sit for a few minutes.
7. Wipe the skillet clean and add the remaining tablespoon of olive oil. Heat it over medium heat.
8. Pour the egg mixture into the skillet, spreading it evenly. Cook for about 5 minutes until the bottom is set.
9. Carefully flip the tortilla using a plate: slide it onto a plate, then invert it back into the skillet to cook the other side for another 5 minutes.
10. Once both sides are golden and cooked through, remove from the skillet and let it cool slightly before slicing.
11. Garnish with fresh cilantro and serve warm.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in protein from eggs, supporting muscle health.
• Provides essential vitamins and minerals from potatoes and onions.

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