Tortilla Espanola
A traditional Spanish potato-and-egg omelet made with baby yellow potatoes, fresh yellow onion, and olive oil.
- appetizer
- breakfast
- brunch
- budget friendly
- comfort food
- dairy free
- dinner
- eggs
- family friendly
- gluten free
- Gluten-Free
- lunch
- main course
- meal prep
- mediterranean
- nut free
- omelet
- onions
- packed lunch
- potatoes
- soy free
- spanish
- spanish omelet
- stovetop
- tapas
- tortilla espanola
- vegetarian
- Cuisine
- Spanish
Shopping options
Check ingredients to include themPackage used · most used first
baby yellow potatoes · 24 Ounce
Private Selection® Petite Gold Gourmet Potatoes
Sale
100%
Details
fresh yellow onion · 8 Ounce
Fresh Cut In Store Julienne Yellow Onion
100%
Details
large eggs · 6 Each
Kroger® Grade A Large White Eggs
50%
Details
olive oil · 1 Cup
Kroger® Extra Virgin Olive Oil
47%
Details
fresh flat-leaf parsley · 2 Tablespoon
Parsley - Italian
13%
Details
fine sea salt · 1.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
2%
Details
ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- baby yellow potatoes-24 oz
- large eggs-6 each
- fresh yellow onion-8 oz
- olive oil-1 cup
- fresh flat-leaf parsley-2 tablespoons
- fine sea salt-1 1/2 teaspoons
- ground black pepper-1/4 teaspoon
Wash and dry the potatoes, then slice them into 1/8-inch rounds. Thinly slice the onion and chop the parsley.
Keep fingers curled back and the knife blade angled away while slicing the potatoes and onion.
Heat the olive oil in the skillet over medium-low heat. Add the potatoes, onion, and 1 teaspoon salt, then cook gently until the potatoes are tender but not browned, 18 to 22 minutes.
Add the potatoes and onion carefully to the hot oil to reduce splattering.
Use a slotted spoon to lift the potatoes and onion into a mixing bowl. Reserve 2 tablespoons of the cooking oil and set the remaining oil aside for another use.
Let excess hot oil drain back into the skillet before transferring the potatoes and onion.
Beat the eggs with the remaining salt and black pepper until fully blended. Fold in the warm potatoes and onion, then let the mixture rest for 5 minutes.
Wipe the skillet clean, add the reserved oil, and heat over medium heat. Pour in the egg mixture, spread it evenly, and cook until the edges are set and lightly golden, 5 to 7 minutes.
Use caution when adding the egg mixture to the hot oiled skillet.
Loosen the edges with a spatula, place a large plate over the skillet, and carefully invert the tortilla onto the plate. Slide it back into the skillet and cook until the center is set with no liquid egg remaining, 3 to 5 minutes, or until an instant-read thermometer inserted in the center reads 160°F.
Use a plate larger than the skillet and keep a firm grip when flipping to avoid spills from the hot skillet and oil.
Cook until no liquid egg remains or the center reaches 160°F.
Transfer to a plate, sprinkle with parsley, and rest for 5 minutes before slicing. Serve warm or at room temperature.
Do not leave the tortilla at room temperature for more than 2 hours.
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