Tortilla Española al Horno (Healthy Spanish Omelette Wedges)

This lighter, budget-friendly twist on Spain’s most iconic tortilla delivers satisfying protein and fiber with less oil, making it a nourishing, grab-and-go snack.

Ingredients

• 500g potatoes (about 3 medium), peeled and thinly sliced (2–3mm)
• 1 medium brown onion, thinly sliced
• 6 large eggs
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

• 1

  Step 1: Prep & heat the oven

  Preheat oven to **200°C / 390°F (180°C fan)**. Lightly oil a **20cm / 8-inch** oven-safe skillet or cake pan with **1/2 tbsp** olive oil (or line with baking paper for easiest release).

• 2

  Step 2: Soften the potatoes and onion (less oil, same comfort)

  Heat **1 1/2 tbsp** olive oil in a large nonstick pan over medium heat. Add onion with a pinch of salt and cook until **soft and sweet, 5 minutes**. Add potatoes and **2 tbsp water**, cover with a lid, and cook **10–12 minutes**, stirring twice, until potatoes are **tender but not falling apart** (a knife should slide in easily). Uncover for **1–2 minutes** to evaporate excess moisture.

• 3

  Step 3: Whisk the eggs

  In a large bowl, whisk eggs with **1/2 tsp salt** and **pepper** until smooth and slightly foamy.

• 4

  Step 4: Combine

  Tip warm potatoes/onion into the eggs. Gently fold and let stand **3 minutes** (this helps the tortilla set evenly and taste richer).

• 5

  Step 5: Bake (hands-off and reliable)

  Pour mixture into the prepared pan. Bake **14–18 minutes** until **just set** in the center (it should jiggle slightly but not look wet). For light browning on top, grill/broil **1–2 minutes**—watch closely.

• 6

  Step 6: Cool, slice, snack

  Rest **10 minutes** (important for clean slices). Cut into **8 wedges** or small squares. Eat warm or room temp—classic Spanish snack style.

Tips

• **Why it’s healthier:** Baking uses far less oil than the traditional pan-fry, while potatoes + onions provide satisfying carbs and fiber, and eggs add high-quality protein.
• **Texture cue:** Don’t overbake—pull it when the center is just set; it will finish setting as it rests.
• **Budget protein swap:** Replace **2 eggs** with **4 egg whites** if you want even leaner macros (still tastes great).
• **Make-ahead/storage:** Keeps **3 days** in the fridge. Slice and store in a container for easy grab-and-go snacks. Best eaten at room temperature.
• **Serve it like in Spain:** Pair with a simple **tomato rub** (grated tomato + salt + pepper) or enjoy as-is for a clean, portable bite.

Nutrition (per serving, estimate)