Pan-Fried Tortilla Española with Caramelized Onions and Potatoes

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 developed and reviewed.

A classic Spanish potato and onion omelette pan-fried to golden perfection with sweet caramelized onions in every bite. This Spanish-inspired vegetarian recipe, ready in about 45 minutes, pairs yellow onion, thinly sliced, 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 320 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: 10 min Cook: 35 min Serves 4 Spanish cuisine 320 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 non-stick skillet over medium heat. Add 3 medium peeled and thinly sliced potatoes and 1 large thinly sliced yellow onion. Cook gently for 20 minutes, stirring occasionally, until potatoes are tender and onions caramelized.
  2. Step 2: In a large bowl, beat 6 large eggs with 1 tsp salt and 1/2 tsp black pepper until combined.
  3. Step 3: Using a slotted spoon, transfer the cooked potatoes and onions to the eggs, mixing gently to coat.
  4. Step 4: Remove excess oil from the skillet, leaving about 1 tbsp. Pour the egg, potato, and onion mixture back into the skillet over medium-low heat.
  5. Step 5: Cook for 5-7 minutes until the edges are set and bottom is golden. Carefully flip the tortilla onto a plate, then slide back into the skillet to cook the other side for another 5 minutes until fully set and golden.
  6. Step 6: Slide tortilla onto a serving plate and let rest for 5 minutes before slicing.

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