Leftover Potato Spanish Tortilla
Use up your leftover roast potatoes in this easy and cheap Spanish tortilla that can be served warm or cold.
Equipment
- 1 small frying pan 21.5cm / 8.5"
- 1 plate larger than the frying pan
Ingredients
- 1 small onion (optional but recommended!) ($0.45 / £0.10)
- ½ tablespoon olive oil (to cook the onion in) ($0.08 / £0.04)
- 4 eggs, large ($1.40 / £0.72)
- pinch salt ($0.01 / £0.01)
- 200-230g (7 - 8 oz) leftover roast potatoes ($0.50 / £0.10)
- ½ tablespoon olive oil (to fry the tortilla) ($0.08 / £0.04)
Instructions
- Slice the onion thinly in to half-moon shapes.
- Fry the onion in ½ tablespoon olive oil in a small frying pan (21.5cm / 8.5" in diameter) over a low heat for 10-15 minutes, stirring every so often, until softened and caramelised.
- Remove from the heat and leave to cool slightly.
- Slice the roast potatoes in to ½ cm (⅕ inch) thick slices
- Whisk the eggs in a large mixing bowl and add a pinch of salt. Stir in the sliced potatoes and cooked onions.
- Wipe the frying pan with a piece of kitchen paper towel then add the other ½ tablespoon of olive oil and pour the egg and potato mixture in to the pan.
- Cook over a low-medium heat for 6-8 minutes.
- Once the edges become firm and start to look cooked, use a spatula to ease the tortilla gently away from the edge of the pan then place a plate over the frying pan (use a plate that is larger than the frying pan).
- Carefully tip the frying pan over so the tortilla comes out on to the plate, cooked side up.
- Carefully slide the tortilla back in to the pan, raw side down. (Some raw egg will remain on the plate - this is OK!)
- Cook the other side for 3-4 minutes until cooked all the way through.
- You can serve the tortilla warm or cold. Store any leftovers in the fridge.
Video
Notes
Estimated costs: Australia $2.52. Per serve = $0.63.
UK £1.01. Per serve = £0.26.
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :)
Nutritional information calculated on potatoes that haven't been roasted.
If not using onion, just miss out that step, mix the potatoes with the eggs and cook as per the recipe.
Potatoes - any leftover roast potatoes will do, crispy or not so crispy! Although I recommend not using super crispy to the point of being burnt roasties in this omelette.
If you have leftover boiled potatoes, jacket potatoes cut into slices and fry with the onion for the last 5 minutes to get a little colour - this adds flavour. Same with leftover mashed potato.
Onion - optional in traditional Spanish tortilla, however I have always eaten with with onions in Spain, and love the flavour it gives to the dish. You can use white or brown onion or a red onion, 2-3 spring onions / scallions.
Salt - salt is important in this recipe! It really brings out the flavour of both the potatoes and eggs. If you've heavily salted your roast potatoes then keep this in mind when you salt the eggs.
Oil - I like to use olive oil, but you can use canola oil or vegetable oil if you prefer.
Don't use too many potatoes otherwise the tortilla can become dry. If you have an abundance of leftover roast potatoes then either make two potato omelets, or turn them into patatas bravas by reheating them in the oven at 180˚C / 360˚F and serving with bravas sauce.
To turn the tortilla espanola over, once the egg is cooked at the edges, place a plate that is slightly larger than your frying pan over the top of the pan and carefully using a tea towel, quickly flip the pan over so the tortilla is on the plate. Place the pan down then carefully slide the tortilla back in to the pan, uncooked side down. There will be a little raw egg on the plate.
You have to be confident when you flip the tortilla! Doing it quickly and firmly means the tortilla is less likely to break.
Heat - don't be tempted to cook the potato omelette over too high a heat as it can become rubbery.
Nutrition
Calories: 143kcalCarbohydrates: 12gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 164mgSodium: 67mgPotassium: 311mgFiber: 2gSugar: 2gVitamin A: 239IUVitamin C: 12mgCalcium: 37mgIron: 1mg
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