A Spanish tortilla is a dense, moist omelet, usually made with potatoes. Serve alongside roasted red peppers drizzled with sherry vinegar

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1992


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Add potatoes, peppers and onions. Season with 1/2 teaspoon of the salt and a generous grinding of pepper. Cover and cook for 15 minutes, turning the vegetables occasionally, until potatoes are tender and lightly browned. Set aside to cool slightly.

  • Beat eggs, egg whites, 1/4 teaspoon salt and a generous grinding of black pepper in a large bowl with a whisk or a fork. Add the cooled potato mixture and mix to thoroughly coat the vegetables with eggs. Wipe the skillet clean.

  • Pour the remaining 1 1/2 teaspoons oil into the skillet and heat over medium heat. Add the egg mixture, spreading the vegetables evenly across the pan. Cook for 4 to 5 minutes until the underside is browned. (It should be slightly soft in the center.) Invert a large plate over the pan and turn out the tortilla onto the plate. Slide the tortilla back into the skillet. Cook for 2 to 3 more minutes, or until the underside is brown. The tortilla should be firm but still moist. Transfer to a serving plate and and let stand a minute or two before cutting into wedges. Serve hot or at room temperature.

Nutrition Facts

172.1 calories; protein 7.2g 14% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 2.7g 11% DV; sugars 2.9g; fat 4.9g 8% DV; saturated fat 1.1g 6% DV; cholesterol 93mg 31% DV; vitamin a iu 911.1IU 18% DV; vitamin c 40.7mg 68% DV; folate 36.8mcg 9% DV; calcium 30mg 3% DV; iron 0.9mg 5% DV; magnesium 31mg 11% DV; potassium 490.5mg 14% DV; sodium 360.6mg 14% DV; thiamin 0.1mg 14% DV.