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Spanish Tortilla with Tomato Recipe

Spanish · Main course · 45 min total

A classic Spanish omelette with tender potatoes and onions, topped with a fresh tomato sauce for a vibrant twist.

Ingredients

• 4 large eggs
• 2 medium potatoes (about 400g), peeled and thinly sliced
• 1 small onion, thinly sliced
• 1/2 cup olive oil
• Salt to taste
• 2 ripe tomatoes, grated (or 1 cup crushed tomatoes)
• 1 garlic clove, minced
• 1 tablespoon olive oil (for sauce)
• Fresh parsley for garnish (optional)

Instructions

1. In a large bowl, beat the eggs with a pinch of salt. Add the sliced potatoes and onion, mix well, and let sit for 10 minutes.
2. Heat 1/2 cup olive oil in a non-stick skillet over medium heat. Add the potato-egg mixture, spreading evenly. Cook for 8-10 minutes until the bottom is golden and set.
3. Carefully flip the tortilla using a plate or lid. Cook the other side for 5-7 minutes until golden and cooked through. Slide onto a serving plate.
4. For the tomato topping, heat 1 tablespoon olive oil in a small pan. Sauté garlic for 30 seconds, then add grated tomatoes and salt. Cook for 5-7 minutes until thickened.
5. Spoon the tomato sauce over the tortilla, garnish with parsley if desired, and serve warm or at room temperature.

Tips

• Use a non-stick skillet for easy flipping.
• The tortilla can be served warm or at room temperature.
• Store leftovers in the fridge for up to 2 days.

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