Pan dishes
Tortilla Española
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
The Spanish potato and egg omelette is an everyday classic. Delicious warm or cold – Sven's version with plenty of potato and patient cooking.
Timing
- Preparation: approx. 15 minutes
- Cooking time: approx. 30 minutes
- Total: approx. 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 300 kcal
- Protein
- ≈ 14.1 g
- Carbohydrates
- ≈ 37.6 g
- Fat
- ≈ 9.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 6 eggs · ≈ 300.0 g
- olive oil · ≈ 10 g
Unspecified frying oil: 10 g assumed per recipe.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g potatoes
- 1 onion
- 6 eggs
- olive oil
- salt
Instructions
- Peel the potatoes and slice thinly.
- Cut the onion into fine strips.
- Cook the potatoes and onion in olive oil over medium heat until tender.
- Beat the eggs, season and mix with the potatoes.
- Pour into a pan and set over low heat as a thick omelette.
- Flip with a plate and finish cooking on the other side.
