Egg Tortilla Recipe. Calorie, chemical composition and nutritional value.

Spanish tortilla or omelette with potatoes: classic recipe

Hi all! Vika Leping is with you, and today I present to your attention the Spanish Tortilla - an omelette with potatoes, the recipe for which I will tell you. Spanish Tortilla with Potatoes is one of my favorite omelettes since childhood. I remember my uncle prepared it for me when I was little. It was, of course, different from the original, but it was also incredibly tasty. Today's recipe will be an unsurpassed classic, consisting of only three ingredients, not counting oil and salt.


Classic Tortilla - omelette with potatoes. Not to be confused with the Mexican dish, this is not the corn tortilla Tortilla , which I already told you about. It is, of course, also incredibly tasty and highly recommended by me, but today we are not talking about it. Today we are preparing a Spanish dish of potatoes and eggs! And onions, by the way. This is the very third ingredient. Without its caramelized sweetness, the dish cannot be called complete.

In general, the Spanish omelette with potatoes is not the only one on my blog, I highly recommend checking out the Italian Frittata with Parmesan cheese, and our omelette, regular and with sour cream , and the Israeli Shakshuka with peppers and tomatoes , and stunningly beautiful eggs in the clouds , and avocado toast and fried eggs ! All these egg dishes are very, very tasty, because they are collected from the national cuisines of different countries. But today there will be eggs in Spanish!

So, Totrilla is a Spanish omelette, step-by-step recipe with photos. Or how to make Tortilla!


  • potatoes - 3 large pieces
  • egg - 6 pcs
  • onion - onion - 1 large piece
  • vegetable oil - olive
  • sea ​​salt

Cooking method

To begin with, I will share with you some visual evidence. I'll show you my video recipe from my YouTube channel!

Egg Tortilla Recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Tortilla with eggs”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie content243.8 kcal1684 kcal14.5%5.9%691 g
Squirrels11.5 g76 g15.1%6.2%661 g
Fats13.6 g56 g24.3%10%412 g
Carbohydrates18.3 g219 g8.4%3.4%1197 g
Organic acids0.2 g~
Water27.7 g2273 g1.2%0.5%8206 g
Ash0.768 g~
Vitamin A, RE112.4 mcg900 mcg12.5%5.1%801 g
Retinol0.106 mg~
beta carotene0.037 mg5 mg0.7%0.3%13514 g
Vitamin B1, thiamine0.026 mg1.5 mg1.7%0.7%5769 g
Vitamin B2, riboflavin0.171 mg1.8 mg9.5%3.9%1053 g
Vitamin B4, choline80.88 mg500 mg16.2%6.6%618 g
Vitamin B5, pantothenic0.442 mg5 mg8.8%3.6%1131 g
Vitamin B6, pyridoxine0.055 mg2 mg2.8%1.1%3636 g
Vitamin B9, folates4.684 mcg400 mcg1.2%0.5%8540 g
Vitamin B12, cobalamin0.322 mcg3 mcg10.7%4.4%932 g
Vitamin C, ascorbic acid0.07 mg90 mg0.1%128571 g
Vitamin D, calciferol0.796 mcg10 mcg8%3.3%1256 g
Vitamin E, alpha tocopherol, TE0.242 mg15 mg1.6%0.7%6198 g
Vitamin H, biotin6.621 mcg50 mcg13.2%5.4%755 g
Vitamin K, phylloquinone0.3 mcg120 mcg0.3%0.1%40000 g
Vitamin RR, NE1.7789 mg20 mg8.9%3.7%1124 g
Niacin0.081 mg~
Potassium, K53.47 mg2500 mg2.1%0.9%4676 g
Calcium, Ca110 mg1000 mg11%4.5%909 g
Magnesium, Mg7.47 mg400 mg1.9%0.8%5355 g
Sodium, Na127.58 mg1300 mg9.8%4%1019 g
Sera, S80 mg1000 mg8%3.3%1250 g
Phosphorus, Ph113.3 mg800 mg14.2%5.8%706 g
Chlorine, Cl180.74 mg2300 mg7.9%3.2%1273 g
Iron, Fe0.895 mg18 mg5%2.1%2011
Yod, I6.32 mcg150 mcg4.2%1.7%2373 g
Cobalt, Co3.158 mcg10 mcg31.6%13%317 g
Manganese, Mn0.0197 mg2 mg1%0.4%10152 g
Copper, Cu31.47 mcg1000 mcg3.1%1.3%3178 g
Molybdenum, Mo1.895 mcg70 mcg2.7%1.1%3694 g
Selenium, Se11.221 mcg55 mcg20.4%8.4%490 g
Fluorine, F17.37 mcg4000 mcg0.4%0.2%23028 g
Chromium, Cr1.26 mcg50 mcg2.5%1%3968 g
Zinc, Zn0.7189 mg12 mg6%2.5%1669 g
Digestible carbohydrates
Mono- and disaccharides (sugars)0.2 gmax 100 g
Essential amino acids0.901 g~
Arginine*0.324 g~
Valin0.421 g~
Histidine*0.264 g~
Isoleucine0.292 g~
Leucine0.544 g~
Lysine0.445 g~
Methionine0.189 g~
Methionine + Cysteine0.306 g~
Threonine0.289 g~
Tryptophan0.133 g~
Phenylalanine0.334 g~
Phenylalanine+Tyrosine0.627 g~
Nonessential amino acids1.498 g~
Alanin0.287 g~
Aspartic acid0.531 g~
Glycine0.173 g~
Glutamic acid1.043 g~
Proline0.371 g~
Serin0.42 g~
Tyrosine0.294 g~
Cysteine0.114 g~
Sterols (sterols)
Cholesterol189.26 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids2.6 gmax 18.7 g
6:0 Kapronovaya0.011 g~
8:0 Caprylic0.041 g~
10:0 Kaprinovaya0.133 g~
12:0 Lauric0.122 g~
14:0 Miristinovaya0.267 g~
15:0 Pentadecane0.034 g~
16:0 Palmitinaya1.299 g~
17:0 Margarine0.029 g~
18:0 Stearic0.634 g~
20:0 Arakhinovaya0.029 g~
Monounsaturated fatty acids2.374 gmin 16.8 g14.1%5.8%
14:1 Myristoleic0.041 g~
16:1 Palmitoleic0.174 g~
17:1 Heptadecene0.003 g~
18:1 Oleic (omega-9)2.004 g~
20:1 Gadoleic (omega-9)0.013 g~
Polyunsaturated fatty acids0.469 gfrom 11.2 to 20.6 g4.2%1.7%
18:2 Linolevaya0.419 g~
18:3 Linolenic0.019 g~
20:4 Arachidonic0.032 g~
Omega-6 fatty acids0.6 gfrom 4.7 to 16.8 g12.8%5.3%

The energy value of Tortilla with eggs is 243.8 kcal.

  • Serving = 190 g (463.2 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Step-by-step recipe with photos

And yet, how to cook Spanish Tortilla? Place the frying pan over high heat and generously pour olive oil into it. While the oil is heating, peel the onion and potatoes, cut the onion in half and into thin half rings. Throw the onion into the pan and fry, stirring, over high heat. We also cut the potatoes in half, then again in half and into thin pieces 3 millimeters thick. Add to the onion and mix.

Spanish potato and egg dishes are often fried for a long time. We also fry these ingredients for 10-15 minutes, stirring 2-3 times so that the vegetables caramelize and crust. I explained what caramelization is in my article on how to caramelize carrots and other foods , be sure to read it.

But let's return to the Potato Tortilla dish. To be honest, I cheated a little and this time used already boiled potatoes left over from dinner. If you don’t yet know how to boil potatoes , read the link. If you have the same situation, fry only the onions for 10-15 minutes, and add the potatoes later! This is how beautiful the bow should be, like in the photo! It becomes sweet and very tasty.

Add potatoes to the already fried onions, if you cheated like me. (If not, follow the original plan!) Fry the boiled potatoes for another 5 minutes until golden brown. A Spanish-style potato omelet can be made from both raw and boiled potatoes, so choose for yourself.

While the vegetables are frying, let's take care of the eggs, and with them the Spanish-style potato tortilla will come together. We break them all into a bowl and set aside. When the potatoes and onions are ready, transfer them using a slotted spoon (to get rid of excess oil) into a bowl with eggs, add salt to taste and slowly, carefully, lightly mix so that the eggs envelop the vegetables. Cover with foil and let sit for 15 minutes to allow the caramelization of the vegetables to permeate the egg mixture. After the required time, remove the foil and stir the mixture again.

Take a frying pan with a non-stick coating. Now, in my opinion, all frying pans are like this. Place on high heat. When it heats up, pour the still “raw” omelette with potatoes into the frying pan and fry for 1 minute, then reduce the heat to low and fry for another 2 minutes. And we turn it over! Using a plate! It's very simple. Place a large plate on top of the pan.

Recipe Details

This dish is widespread in Mexico, Central America and the USA. In Mexico, tortilla is the national dish.

This flatbread is used for many treats. When preparing dishes such as enchiladas, burrittos, fajitas, tacos, quesadillas, a variety of fillings are wrapped in a tortilla. Tortillas are often served as bread for many dishes.

It is used as a base for pies, sandwiches, rolls, and canapés. In addition, these flatbreads are often fried, baked, or served plain without filling. Crispy pieces of flatbread are added to soups.

For many Mexicans, tortilla replaces a spoon and fork. It is used to scoop up sauces and soups, hold pieces of meat and vegetables, and at the end of the meal it is usually eaten.

Tortillas are baked over an open fire in round clay pans called comals. When heated, the clay heats up, and due to this, the cake bakes quickly and does not turn out dry and brittle.

So, how to prepare this treat yourself at home?

Classic Mexican tortilla recipe


Pour flour, baking powder and table salt into a container. Mix everything;

Add vegetable oil and grated butter to the mixture;

Rub the entire mass with your hands until crumbs form;

After this, divide the dough into small balls shaped like chicken eggs. Place them on a board and cover with a towel. Leave for half an hour for the dough to rise;

Then sprinkle the work surface or cutting board with flour. Roll out each ball into a thin pancake with a diameter of 17-20 cm;

Place a frying pan without oil on the stove and heat it up. Place each pancake on a hot frying pan. Fry on each side for 40-60 seconds. After frying, the pancake should be placed on a towel and wrapped;

Serve the tortillas immediately hot or warm.

Brief recipe: Spanish Tortilla or omelette with potatoes

  1. We clean and wash the onions and potatoes.
  2. Place the pan over medium-high heat and generously add olive oil.
  3. Cut the onion into thin half rings, put it in a frying pan and fry, stirring.
  4. Quickly cut the potatoes into quarters and slices, and then into thin 3 mm pieces.
  5. Add the potatoes to the onions and fry for 10-15 minutes until the vegetables are caramelized and golden brown.
  6. If you are not using raw potatoes, but boiled ones, first fry the onion for 10 minutes, then add the potatoes and fry for another 5 minutes until golden brown.
  7. Break the eggs into a bowl and use a slotted spoon to transfer the potatoes and onions into the bowl over the eggs, skimming off excess oil.
  8. Add salt to taste and mix very carefully so that the eggs coat the rest of the ingredients.
  9. Cover the bowl with foil and leave for 15 minutes to allow the vegetable caramel to soak into the egg mixture.
  10. After 15 minutes, put a non-stick frying pan on high heat and heat it up.
  11. Stir the egg-potato mixture carefully again and pour into the pan.
  12. Fry over high heat for 1 minute, then reduce heat to low and cook for another 2 minutes.
  13. Turn over the Spanish Tortilla using a large, flat plate: pry the edge of the omelette with potatoes, cover the frying pan with the plate, quickly turn it over, remove the frying pan (the Tortilla remains on the plate), push the omelette back into the frying pan with the unfried side.
  14. Turn the heat to high, fry for 1 minute, then reduce to low and fry for another 2 minutes.
  15. Remove the frying pan from the heat, transfer the potato omelet to a plate, cut into pieces and arrange in portions.
  16. Now you know how to make Spanish Tortilla!

So the Spanish Tortilla is ready, the recipe for which has also come to an end. It's very simple to prepare, with just three ingredients, not including oil and salt. I really like to make it when I have boiled potatoes left over in the morning. Especially the young one, the summer one! By the way, how is your summer going? Seryozha and I are leaving for Crimea the other day for a couple of weeks, to visit his parents and our friends. At the same time at sea

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