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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
