Breakfast · Spanish
Tortilla Española
Thick Spanish omelet with soft potatoes and onions.
- per serving
- 609 kcal
- Protein
- 27 g
- Total time
- 47 min
- Makes
- 1 serving
- Vegetarian
Instructions
Peel the potatoes, then weigh 250 g. Cut into 3 mm rounds; slice the 80 g of onion.
Heat 12 g of the 16 g of oil in an 18 cm nonstick skillet. Add the potatoes, onion and 50 ml of water; cover and cook for 18 minutes over low heat, gently stirring every 5 minutes.
Uncover and cook for 4 minutes to evaporate the water. The potatoes should be tender when pierced with a knife; cook covered a little longer with 20 ml of water if needed.
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