Tortilla Española with Caramelized Onions

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 traditional Spanish potato and egg omelet elevated with sweet caramelized onions for a rich, savory brunch or tapa. This Spanish-inspired vegetarian recipe, ready in about 60 minutes, pairs large onions, thinly sliced, 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: 15 min Cook: 45 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/4 cup olive oil in a large nonstick skillet over medium-low heat. Add 2 medium thinly sliced onions and 3/4 tsp salt; cook for 20 minutes, stirring occasionally, until onions are deeply caramelized and soft.
  2. Step 2: Increase heat to medium, add 3 medium thinly sliced peeled potatoes and remaining 1/4 cup olive oil. Cook for 15 minutes, stirring gently until potatoes are tender but not browned.
  3. Step 3: In a large bowl, beat 6 large eggs with 1/4 tsp salt and 1/2 tsp black pepper. Drain excess oil from the skillet, then add the potatoes and onions to the eggs, mixing gently.
  4. Step 4: Heat the skillet over medium heat and pour the egg mixture back into it, spreading evenly. Cook for 6-8 minutes until the edges are set and golden.
  5. Step 5: Carefully invert the tortilla onto a large plate, then slide it back into the pan to cook the other side for 4 minutes until fully set.
  6. Step 6: Slide the finished tortilla onto a serving plate, let rest 5 minutes, then cut into wedges and serve warm or at room temperature.

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