Tortilla de Patatas y Cebolla

Tortilla de Patatas y Cebolla is a classic Spanish dish that features tender potatoes and sweet onions set in a fluffy, golden egg base. This savory omelet is perfect for a light lunch or as a tapas dish to share.

Ingredients

• Potatoes - 300 grams
• Onion - 150 grams
• Eggs - 4 large
• Olive oil - 4 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Peel and thinly slice the potatoes (about 2-3 mm thick) and onion.
2. In a large frying pan, heat 3 tablespoons of olive oil over medium heat.
3. Add the sliced potatoes and onions to the pan, sprinkle with salt, and cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and slightly golden.
4. In a mixing bowl, beat the eggs and season with black pepper.
5. Once the potatoes and onions are cooked, drain them from the oil and add them to the bowl with the beaten eggs. Mix gently to combine.
6. Wipe the frying pan clean, add the remaining tablespoon of olive oil, and heat over medium-low heat.
7. Pour the potato, onion, and egg mixture into the pan, spreading it evenly.
8. Cook for about 5-7 minutes until the bottom is set and lightly golden. Use a large plate to flip the tortilla, cooking the other side for another 5-7 minutes until fully set.
9. Slide the tortilla onto a serving plate, let it cool for a few minutes, and cut into wedges to serve.

Nutrition

• Calories: 350
• Protein: 12 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: 18 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from olive oil which can support heart health.
• Provides a good source of carbohydrates for energy from potatoes.

Tags