Get ready to transport yourself to the vibrant streets of Spain with this mouthwatering Tortilla Ei Zwiebeln Kartoffeln - a classic Spanish potato and egg dish that's about to become your new obsession! Imagine a golden, fluffy omelet packed with tender potatoes and caramelized onions that melts in your mouth, bringing the warmth of Spanish home cooking right to your kitchen. This isn't just a recipe; it's a culinary journey that will transform your everyday meal into an extraordinary experience.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 large eggs
- 2 medium potatoes
- 1 large onion
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Wash and peel the potatoes and onion. Cut potatoes into thin, even slices approximately 1/8 inch thick. Dice the onion finely.
- Heat olive oil in a large non-stick skillet over medium heat. Add potato slices and diced onions. Cook slowly, stirring occasionally to ensure even cooking and prevent burning, for about 10-12 minutes until potatoes are soft and slightly golden.
- Meanwhile, crack eggs into a large mixing bowl. Whisk thoroughly until well combined. Season with salt and pepper to taste.
- Once potatoes and onions are cooked, drain excess oil using a slotted spoon, reserving a small amount in the pan. Transfer potato and onion mixture to the egg mixture, gently folding to combine.
- Return the skillet to medium-low heat. Pour the egg and potato mixture back into the pan, spreading evenly.
- Cook slowly for about 5-6 minutes, occasionally lifting the edges to allow uncooked egg to flow underneath. When the bottom is golden and set, carefully flip the tortilla using a large plate.
- Slide the tortilla back into the pan, uncooked side down, and cook for an additional 3-4 minutes until fully set and golden brown.
- Remove from heat, let rest for 2-3 minutes. Slide onto a serving plate and cut into wedges. Serve warm or at room temperature.
Tips
- • Use a non-stick skillet to ensure easy flipping and prevent sticking • Cut potatoes and onions uniformly for even cooking • Cook potatoes and onions on medium-low heat to prevent burning • Drain excess oil but keep a small amount for flavor and preventing sticking • The key is patience - cook slowly to develop rich, caramelized flavors • Use a large plate for flipping to avoid breaking the tortilla • Let the tortilla rest briefly after cooking to help it set • Serve at room temperature for the most authentic Spanish experience • Pair with a simple green salad or crusty bread for a complete meal
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 190mg
