| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 medium potatoes, diced
- 2 small onions, coarsely chopped
- 1/2 teaspoon salt, plus 1/2 teaspoon
- 2 tablespoons sunflower oil, plus 2 tablespoons
- 7 eggs
- 1/4 cup milk
- Serving suggestion: tomato salad drizzled with olive oil
Instructions
- In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
- Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
- Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
- Clean the frying pan and return to stove.
- Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
- When it’s cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 352 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 188 mg |
| Sodium | 477 mg |
Reviews
Easy and delicious!
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the instructions aren’t clear enough. ex: turn temp up and cook for several minutes. how high? how many minutes? also the serving is huge. barely fit into my two largest pans and i halved the recipe
Bigger pan !!!
Good but you need a very large pan and it was hard to flip
This was true to the recipe and easy to make. I did however double the amount of salt and used olive oil not sunflower oil. Tasted just like the tortilla they serve in Spain.
Looks great!!! But for authentic spanish tortilla you have to use extra virgin olive oil like this for example: https://www.homedelicatessen.com/en/products/see/Pradolivo-Suprem-Extra-Virgin-Olive-Oil-29
This recipe takes a bit of chef’s intuition. In my experience it needed a bit more of olive oil, a bit more salt and a bit more time to cook. But the finished product is quite good and adaptable to whatever extra ingredients you might like to add.
It had good flavor. But I found the recipe vague. I was unsure of how long to cook it, at what temperature etc…
I ended up looking at another recipe and followed it’s cooking instructions because they were clearer.
My family loves this recipe. We add other ingredients too.