Breakfast · 35 min · mediterranean

Spanish Tortilla with Potato and Onion

If you like yukon potatoes, you’ll love this Mediterranean breakfast — 35 minutes from craving to table. It is weeknight cooking that still hits your targets — 13 grams of protein per serving. Naturally vegetarian and mediterranean, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 Yukon potatoes
• 1 Yellow onion
• 5 Eggs
• 1/3 cup Olive oil
• 1 tsp Salt

Steps

1. Slice the potatoes and onion very thinly, about 1/8 inch thick — a mandoline makes this fast and even, and even slices cook evenly.
2. Heat the 1/3 cup olive oil in a 10-inch nonstick skillet over medium-low heat; add the potatoes and onion with the salt and cook gently for 15 minutes, stirring occasionally, until the potatoes are tender enough to cut with a wooden spoon but not browned.
3. Drain the potatoes and onion in a colander set over a bowl (save the oil for another use), then beat the 5 eggs in a large bowl and fold in the warm potatoes and onion; let it rest 5 minutes so the egg soaks into the potatoes.
4. Wipe out the skillet, add 2 tablespoons of the reserved oil, and warm over medium-low heat; pour in the mixture and smooth the top.
5. Cook undisturbed for 5-6 minutes, until the edges are set and golden underneath and the top looks mostly set but still slightly wet.
6. Place a large plate over the skillet and flip the tortilla onto it in one confident motion, then slide it back into the skillet raw-side down.
7. Cook 3-4 minutes more, until the center is just set with a slight wobble when you shake the pan — it firms up as it rests.
8. Slide onto a serving plate and rest 10 minutes before cutting; it's excellent warm or at room temperature.

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