Cooking Time
40 Mins
Category
breakfast
Spanish-Style Tortilla with Tomato Salad
Why it helps
This Spanish potato and egg omelette provides a balance of protein from eggs, carbohydrates from potatoes, and some fibre from onions. Serving it alongside a fresh tomato salad adds vitamin C and antioxidants without extra cooking fat. This simple, traditional dish fits well into a balanced breakfast or brunch pattern found across Spain and much of Southern Europe.
Ingredients
4 medium potatoes, peeled and thinly sliced
1 onion, thinly sliced
4 tablespoons olive oil, divided
6 large eggs
Salt, to taste
2 tomatoes, sliced
1 tablespoon extra virgin olive oil, for the salad
1 teaspoon red wine vinegar
Fresh basil or parsley, for garnish
Methods
Heat 3 tablespoons of olive oil in a nonstick pan over medium-low heat. Add the sliced potatoes and onion, and cook gently for 15 to 18 minutes, stirring occasionally, until soft but not browned.
Drain the potatoes and onion, reserving the oil, and let cool slightly.
In a large bowl, whisk the eggs with a pinch of salt. Add the cooked potatoes and onion, and mix gently to combine.
Heat the remaining tablespoon of olive oil in the same pan over medium heat. Pour in the egg and potato mixture, spreading it evenly.
Cook for 4 to 5 minutes, until the edges are set. Place a large plate over the pan and carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side for another 4 to 5 minutes.
While the tortilla finishes cooking, toss the sliced tomatoes with the extra virgin olive oil and red wine vinegar for the salad.
Slice the tortilla into wedges and serve warm or at room temperature with the tomato salad, garnished with fresh basil or parsley.