Spanish Tortilla – a delicious recipe with onion, cooking spray, olive oil, eggs, salt, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Slice the onion into half moons. Dice the potato and place it in water with salt.
2
Heat a small skillet and spray with cooking oil over low heat. Add the onions to caramelize. Once golden, remove from the heat and set aside.
3
Drain the potatoes and pat dry with absorbent paper.
4
In the same saucepan the onions were cooked in, add 1 teaspoon olive oil and the potatoes. Cook until golden and soft. Remove from the stove and set aside.
5
Beat the eggs slightly, then season with salt and pepper to taste. Add the potatoes and onions.
6
In the same saucepan, add 1 teaspoon olive oil and pour the eggs in. Cook over medium-low heat until the bottom is golden brown.
7
Turn over to cook on the other side.
8
Plate and serve.
200
kcal
Calories
14
g
Fat
6
g
Carbs
14
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 7 ingredients. The key ingredients include: 1/2 onion large, 1 potato medium, cooking spray, 1 tablespoon olive oil, and more.
Yes, Spanish Tortilla 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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