20-Min Spanish Potato Tortilla
Crispy-bottomed Spanish omelette loaded with thinly sliced potatoes and caramelized onions, finished under the broiler. Slice into wedges and serve warm or at room temperature — it's a weeknight dinner that feels like a tapas bar.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 1
Peel and thinly slice potatoes into 1/8-inch rounds. Slice onion into thin half-moons.
Step 2
Heat oil in a 10-inch nonstick skillet over medium. Add potatoes and onion, stir gently, and cook until potatoes soften and start to turn golden, ~10 minutes.
Step 3
While potatoes cook, whisk eggs in a bowl with salt and pepper until well combined.
Step 4
Pour eggs over potato mixture, stirring gently to distribute evenly. Cook without stirring until the bottom sets and edges pull away from the pan, ~3 minutes.
Step 5
Move skillet to the broiler and broil 3–4 minutes until the top is set and lightly golden.
Step 6
Slide onto a plate, let cool 2 minutes, then slice into wedges and serve warm or at room temperature.
Tools you’ll need
- 10-inch nonstick skillet
- cutting board
- knife
- whisk
- bowl
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