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Spanish tortilla with potatoes — a good dinner from three things
A Spanish tortilla with potatoes: potatoes, onion and eggs, cooked low and slow in one pan — a warm dinner from three things you always have in.
Total: 40 min(Prep 12 · Cook 28)4 servingsDinner
Potatoes, onion, eggs. Three things you always have in, turned into a warm dinner that actually fills you up — a thick Spanish tortilla, cooked low and slow, good warm and just as good cold the next day. Exactly the kind of "what's for tea?" solved without a trip to the shop.
Ingredients
- 1 kg potatoes, thinly sliced
- 320 g onion, thinly sliced
- 600 g eggs (about 10–12 eggs)
- 5 tbsp olive oil
- salt
Method
- 1Peel and thinly slice the potatoes and onion. Warm the olive oil in a non-stick frying pan over a low heat.
- 2Cook the potatoes and onion gently in the oil, stirring often, until soft and pale but not browned (about 18 minutes); drain off the excess oil.
- 3Beat the eggs with a pinch of salt, fold in the warm potatoes and onion, and leave to sit for 5 minutes.
- 4Pour into the pan, cook over a low heat until the base sets, then flip with the help of a plate and cook the other side until golden.
Nutrition (per serving)
588
kcal
24 g
protein
48 g
carbs
33 g
fat
Nutrition data sourced from USDA FoodData Central, not estimated.