Tortilla de Patatas

Tortilla de Patatas is a classic Spanish dish made with simple ingredients that create a deliciously fluffy potato and egg omelette. Perfect for breakfast, this gluten-free recipe is hearty and satisfying, showcasing the rich flavors of Spain.

Ingredients

• Large eggs - 4
• Potatoes (Yukon Gold or similar) - 300 grams
• Onion (medium) - 1, finely chopped
• Olive oil - 4 tablespoons
• Salt - 1 teaspoon
• Black pepper - to taste

Steps

1. Peel the potatoes and slice them thinly (about 3-4 mm thick).
2. Heat 3 tablespoons of olive oil in a non-stick frying pan over medium heat.
3. Add the sliced potatoes and chopped onion to the pan, sprinkling with salt, and cook gently for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.
4. While the potatoes are cooking, crack the eggs into a large bowl and whisk them until combined. Add salt and pepper to taste.
5. Once the potatoes and onions are cooked, drain them from the oil and gently fold them into the egg mixture.
6. In the same frying pan, add the remaining tablespoon of olive oil and heat over medium-low heat.
7. Pour the potato and egg mixture into the pan, spreading it evenly. Cook for about 5-7 minutes until the bottom is set and lightly golden.
8. Using a large plate, carefully flip the tortilla over to cook the other side. Slide it back into the pan and cook for another 5-7 minutes until fully set.
9. Once cooked, slide the tortilla onto a plate, let it cool for a few minutes, and then cut into wedges to serve.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in protein from eggs, which aids in muscle repair and growth.
• Potatoes provide essential vitamins and minerals, including vitamin C and potassium.

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