Pan-Fried Potato and Onion Spanish Tortilla
A classic Spanish omelet featuring tender potatoes and sweet onions, slowly cooked and bound with eggs to create a hearty, satisfying dish. This spanish-inspired spanish ready in about 50 minutes pairs (about 150g), thinly sliced large onion, (120ml) extra virgin olive oil, large eggs 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.
Ingredients
- 4 (about 800g), peeled and thinly sliced medium potatoes
- 1 (about 150g), thinly sliced large onion
- 1/2 cup (120ml) extra virgin olive oil
- 6 large eggs
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Potato and Onion Spanish Tortilla take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Potato and Onion Spanish Tortilla?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Pan-Fried Potato and Onion Spanish Tortilla?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Potato and Onion Spanish Tortilla for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Potato and Onion Spanish Tortilla?
Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
