Spanish Tortilla

Name: Spanish Tortilla
Prep time: 10 min
Cook time: 24 min
Total time: 39 min
Ingredients: 4 Egg, beaten; 350 g Potato, peeled and thinly sliced; 100 g Onion, thinly sliced; 40 ml Olive oil; 0.4 tsp Salt; ½ tsp Black pepper, ground

Spanish Tortilla · ready in 39 min · 2 servings · 458 kcal per serving · medium · 6 ingredients

A classic Spanish skillet omelette where tender potato and egg set into a golden slice, equally good warm or cool.

Prep: 10 min
Cook: 24 min
Total: 39 min
Serves: 2
kcal: 458
Difficulty: medium

Breakfast Vegetarian Gluten-free Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4Egg, beaten
350 gPotato, peeled and thinly sliced
100 gOnion, thinly sliced
40 mlOlive oil
0.4 tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, mixing bowl, knife, cutting board, skillet, spatula, plate, fork

Instructions

Prepare Station
Gather eggs, potato, onion, olive oil, salt, black pepper, a bowl, knife, skillet, spatula, and a plate before you start. · 2 min
What to look for: All ingredients and tools are within reach.
Slice Vegetables
Peel the potato, then slice it thinly with the onion so both cook evenly and turn tender without browning. · 5 min
What to look for: Potato and onion slices look thin and even.
Warm Oil
Heat the olive oil in a skillet over medium low heat until it shimmers gently but does not smoke. · 2 min
What to look for: Oil shimmers lightly across the pan.
Cook Potato
Add the potato, onion, and salt, then cook gently, turning often, until the potato is soft and the onion looks translucent. · 14 min
What to look for: Potato bends easily and onion is soft and pale.
Beat Eggs
Beat the eggs with black pepper in a bowl until the yolks and whites are fully blended and lightly foamy. · 2 min
What to look for: Egg mixture is even yellow with small bubbles.
Combine Filling
Lift the potato and onion from the skillet, fold them into the eggs, and rest the mixture briefly so the egg coats every slice. · 3 min
What to look for: Potato slices are fully coated in egg.
Cook First Side
Return a thin film of oil to the skillet, add the egg mixture, and cook on low heat until the edges set and the center is still glossy. · 5 min
What to look for: Edges are firm while the top still looks slightly shiny.
Flip Tortilla
Cover the skillet with a plate, invert the tortilla carefully, slide it back in, and cook until the second side is golden and set. · 3 min
What to look for: Both sides are golden and the center no longer wobbles.
Serve Tortilla
Rest the tortilla for 5 minutes, then slice it into 2 wedges and serve warm, at room temperature, or chilled. · 5 min
What to look for: Slices hold their shape and show layers of potato.

Nutrition (per serving)

kcal	458
Protein	17 g
Carbohydrates	35 g
of which sugars	4 g
Fat	28 g
of which saturated	6 g
Fibre	5 g
Sodium	548 mg

Nutri-ScoreB

Allergens

Contains: eggs

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended
Warm slices gently in a covered skillet over low heat until hot in the center, or serve chilled.

Ingredient substitutions

Egg

Chicken egg: Use the same total weight if egg size varies.

Potato

Waxy potato: Holds shape well and gives the most traditional texture.

Onion

Yellow onion: Keeps the sweet soft flavor expected in tortilla with onion.

Olive oil

Mild olive oil: Use a gentle olive oil if you prefer a softer flavor.

Salt

Fine salt: Fine salt dissolves evenly into the egg mixture.

Black pepper

Fresh black pepper: Freshly ground pepper tastes brighter but stays classic.