Dairy-Free Spanish Tortilla (Potato Omelet)
A classic Spanish tortilla, or potato omelet, made without dairy. This version relies on olive oil for richness and moisture.
Ingredients
- about 910 g Potatoes
- 1 large Onion
- 1 cup Olive oil
- 8 large Eggs
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and thinly slice the potatoes and onion.
- 2Heat olive oil in a large skillet over medium heat. Add the potatoes and onion and cook until softened and slightly golden, about 20 minutes, stirring occasionally.
- 3Drain the potatoes and onion, reserving the olive oil.
- 4In a large bowl, whisk the eggs with salt and pepper.
- 5Add the potatoes and onion to the eggs and mix well.
- 6Heat a small amount of the reserved olive oil in the skillet over medium heat. Pour the egg mixture into the skillet.
- 7Cook for 5-7 minutes, or until the bottom is set. Place a plate over the skillet and carefully flip the tortilla onto the plate.
- 8Slide the tortilla back into the skillet and cook for another 5-7 minutes, or until the other side is set.
- 9Serve warm or at room temperature.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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