Spanish Tortilla de patatas - Potato Omelette with Onion
Spain's national dish in its honest form: potato, onion, egg, oil, salt. Still slightly creamy inside rather than cooked through - that is how a good tortilla is judged in Spain.
- 45 minutes
- 4 servings
- Main course
- vegetarian
- gluten-free
- nut-free
- lactose-free
- high in protein
- supports the nerves
- energy
- microbiome-friendly
Ingredients
- 700 g Potatoes (waxy, in thin slices)
- 330 g Eggs (six, beaten)
- 200 g Onion (in fine strips)
- 50 g Olive oil (for confiting; the excess is poured off and can be reused)
- 4 g Salt
Instructions
- Cut the potatoes into thin slices and the onion into strips.
- Cook both in the olive oil over low heat for 20 to 25 minutes. This is not frying but confiting - the potato stays pale and gives way under light pressure.
- Drain the potatoes and onions, saving the oil.
- Beat the eggs, season with salt, fold in the warm vegetables and let the mixture stand for ten minutes - the starch binds it.
- In a pan with two spoons of the saved oil, set over medium heat for four to five minutes until the edge is firm and the middle still soft.
- Turn out onto a plate, slide back into the pan and finish for three minutes. Serve lukewarm.
Die Kartoffel wird konfiert, nicht frittiert
At 130 to 140 degrees the potato cooks through without forming a crust. It takes up far less fat than deep-frying at 180 degrees, because no steam escapes explosively and leaves open pores behind. The oil can be poured off afterwards and used again.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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