Tortilla Española with Caramelized Onions
A traditional Spanish potato and egg omelet elevated with sweet caramelized onions for a rich, savory brunch or tapa. This spanish-inspired vegetarian ready in about 60 minutes pairs medium large onions, thinly sliced, divided 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.
Ingredients
- 3 medium (about 1 lb) large potatoes, peeled and thinly sliced
- 2 medium large onions, thinly sliced
- 1/2 cup, divided olive oil
- 6 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Tortilla Española with Caramelized Onions take to make?
Total time is about 60 minutes (15 min prep + 45 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 Tortilla Española with Caramelized Onions?
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 divided olive oil from drying out.
Can I substitute ingredients in Tortilla Española with Caramelized Onions?
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 Tortilla Española with Caramelized Onions 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 Tortilla Española with Caramelized Onions?
Spanish vegetarian 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.
