Tortilla Espanola
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 30 min · vegetarian, dairy-free, low-carb
324 cal
12g protein
24g carbs
20g fat
per serving · estimated
Ingredients
- 3 large eggs
- 1/2 lb waxy potatoes
- 1 medium yellow onion
- 1 cup for frying extra virgin olive oil
- 1/2 tsp fine sea salt
Method (tap to check — screen stays awake)
- Peel potatoes and slice 1/8 inch thick; slice the onion thinly.
- Heat olive oil in a nonstick pan over medium-low and gently poach potatoes and onion for 12 minutes until soft but not browned, then drain, reserving 2 tbsp oil.
- Beat the eggs with the salt in a bowl, fold in the drained potatoes and onion, and rest 2 minutes.
- Heat 2 tbsp reserved oil in a 9-inch pan over medium heat, pour in the mixture, and cook 4 minutes until the edges set.
- Cover with a plate, flip the tortilla, slide it back in, and cook 3 more minutes for a slightly juicy center.
- Rest 3 minutes and cut into wedges.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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