Light Spanish potato omelette (tortilla)

The Spanish omelette, reworked to be lighter: soft potatoes and eggs, cooked in the oven or in a frying pan with a minimum of oil. Filling and inexpensive, it can be eaten hot or cold, at home or on a picnic.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 315 kcal · 14 g protein · 30 g carbohydrate · 15 g fat

Ingredients

• 4 potatoes
• 6 eggs
• 1 onion
• 2 tbsp olive oil
• salt, pepper

Method

1. Slice the potatoes thinly and cook them gently in a frying pan with the onion (instead of frying them).
2. Beat the eggs and add the potatoes.
3. Pour into the pan and let it set over a low heat.
4. Flip it, or finish it in the oven, until the tortilla is set.

Nutritional benefits

A traditional tortilla is fried in a lot of oil; here, gentle cooking with a minimum of oil makes it much lighter. Eggs provide complete protein, and potatoes provide carbohydrate and potassium. A filling, inexpensive dish that is naturally gluten-free and perfect cold in a lunchbox.

Variations and substitutions

• With vegetables: pepper, courgette, spinach.
• More protein: add ham or cheese.
• With sweet potato.
• Mini version in muffin tins.

Storage and making ahead

Keeps for 3 days and is good cold: ideal for a picnic or lunchbox.

💡 Good to know

Cook the potatoes gently (without frying them) to soften them: the tortilla stays tender but is much lighter.

Read more

Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes.

The foods in this recipe: potatoes · eggs · onion · olive oil · salt.

You might also like these recipes: Vanilla chia pudding · Buckwheat galettes with ham, cheese and egg · Quinoa tabbouleh.