Potato Spanish Tortilla (Tapas) – a delicious recipe with eggs, onions, potatoes, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel and cut the potatoes in cubes; cut the onions in thin slices (or as you wish).
2
Beat the eggs in a bowl and set aside.
3
Heat the oil in a deep skillet and, in low heat, saute the potatoes and onions for about 10-15 minutes. Season as you wish; remove excess oil from potatoes n onions then mix these into the eggs.
4
In a separate skillet, heat 4 tablespoons of olive oil and when hot enough, add egg mixture. Let it set for around 5 minutes (until it starts to harden -- ). You have to flip it (probably the most troublesome part -- I use a large plate to help myself flip the tortilla) and then cook the other side pretty well (for about 5 minutes).
5
You can serve hot or cold because it's a tapa! :D.
411
kcal
Calories
26
g
Fat
23
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 6 eggs, 2 onions, 4 -5 potatoes, 3 tablespoons olive oil, and more.
Yes, Potato Spanish Tortilla (Tapas) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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