Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Spanish Omelette (Tortilla Española)
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 28%
CARBS 14G11% OF CAL
2G FIBER0G ADDED1G INTRINSIC12G OTHER1G TOTAL SUGAR
FAT 46G79% OF CAL
8G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Spanish omelette with thinly sliced potatoes and onions bound together with beaten eggs. Tender, savory, and versatile, it can be eaten hot, room temperature, or cold.
mainspanishegg disheggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ⅓ cup olive oil*
- 1 medium (150g) gold/yellow potato (or 2 small potatoes, halved and then sliced ⅛-inch thick (about 1.25 cups))
- ½ cup (55g) chopped yellow onion (optional)
- 4 large eggs
- ¼ teaspoon fine sea salt
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 28%
CARBS 14G11% OF CAL
2G FIBER0G ADDED1G INTRINSIC12G OTHER1G TOTAL SUGAR
FAT 46G79% OF CAL
8G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 430mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 452mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 430MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.