Pan-Fried Potato and Onion Spanish Tortilla

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Spanish omelet featuring tender potatoes and sweet onions, slowly cooked and bound with eggs to create a hearty, satisfying dish. This Spanish recipe, ready in about 50 minutes, pairs medium potatoes, large onion, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/2 cup extra virgin olive oil in a large nonstick skillet over medium heat. Add 4 thinly sliced medium potatoes and 1 thinly sliced large onion, seasoning with 1 tsp salt and 1/4 tsp black pepper. Cook gently, stirring occasionally, for 20 minutes until potatoes are tender but not browned.
  2. Step 2: Meanwhile, crack 6 large eggs into a large bowl and whisk until smooth. Drain the potatoes and onions from the oil and gently fold them into the eggs.
  3. Step 3: Remove excess oil from the skillet, leaving about 1 tbsp. Pour the egg, potato, and onion mixture back into the skillet and cook over medium-low heat for 6-8 minutes until the edges set and bottom is golden.
  4. Step 4: Carefully invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side for 4-5 minutes until fully set and lightly browned. Slide onto a serving plate and let rest for 5 minutes before slicing.

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