Potato and Onion Tortilla

5 from 5 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 442 kcal


  • 2 large Potatoes
  • 2 large Onions
  • 2 tbsp Extra virgin olive oil
  • 6 Eggs
  • 4 tbsp Mineral water
  • Pepper from the grinder
  • Salt
  • 2 tbsp Extra virgin olive oil


  • First quarter the peeled potatoes, then cut into slices that are not too thin. Halve the onions and cut into large pieces. Heat 2 tablespoons of oil in a pan and fry the potatoes and onions (seasoned with pepper and salt) for 15 minutes.
  • Put the eggs in a sufficiently large bowl and stick them together thoroughly with the mineral water, pepper and salt. Fold in the potato and onion mixture.
  • Heat the olive oil in the pan again, add the egg mixture, put a lid on the pan and cook the tortilla over a mild heat for about 8 minutes. Turn it over and let it brown appetizingly on the top as well.
  • I served my tortilla today with onion slices and tart olives garnished with leaf spinach ... really Spanish !!.


Serving: 100gCalories: 442kcalCarbohydrates: 0.1gFat: 50g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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