Spanish-Style Tortilla with Mixed Green Salad

Name: Spanish-Style Tortilla with Mixed Green Salad
Total time: 25 min
Yield: 1 serving
Cuisine: Spanish
Ingredients: 2 medium eggs; 1 small potato, peeled and thinly sliced; 1/4 small onion, thinly sliced; 1 cup mixed salad greens (lettuce, arugula, spinach); 1 teaspoon olive oil (for tortilla); 1 teaspoon olive oil (for salad dressing); 1/2 teaspoon white wine vinegar; Salt and pepper to taste

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25 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

2 medium eggs
1 small potato, peeled and thinly sliced
1/4 small onion, thinly sliced
1 cup mixed salad greens (lettuce, arugula, spinach)
1 teaspoon olive oil (for tortilla)
1 teaspoon olive oil (for salad dressing)
1/2 teaspoon white wine vinegar
Salt and pepper to taste

Ingredient substitutions

White wine vinegar Use the same amount of apple cider vinegar for a similarly sharp salad dressing.
Mixed salad greens Use the same volume of tender lettuce or baby spinach.
Yellow onion Use the same amount of thinly sliced shallot.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein13 g

Carbohydrates34 g

Fat17 g

Fiber 4 g · Sugar 3 g · Sodium 430 mg

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A light and classic Spanish tortilla made with eggs, potatoes, and onions, served alongside a fresh mixed green salad dressed with a simple vinaigrette. This balanced dinner combines comforting flavors with a crisp, healthy side.

Salad Spanish

Steps

Heat 1 teaspoon olive oil in a small non-stick skillet over medium heat.
Add the sliced potatoes and onions, season with a pinch of salt, and cook gently until potatoes are tender but not browned, about 8-10 minutes.
In a bowl, beat the eggs with a pinch of salt and pepper.
Pour the eggs over the cooked potatoes and onions in the skillet, spread evenly, and cook on low heat until the eggs are mostly set, about 5 minutes.
Carefully flip the tortilla using a plate, and cook the other side for 2-3 minutes until fully set and lightly golden.
Remove from heat and let it cool slightly.
In a small bowl, whisk together 1 teaspoon olive oil, white wine vinegar, salt, and pepper.
Toss the mixed greens with the dressing just before serving.
Serve the tortilla warm or at room temperature with the dressed mixed green salad on the side.

Tips for Spanish-Style Tortilla with Mixed Green Salad

A well-set tortilla should feel cohesive when gently pressed, with tender potato slices and no wet egg in the center.
A skillet with a snug-fitting plate makes flipping steadier; choose a plate wider than the pan.
Dress the greens at the last moment so they stay crisp, and allow a few minutes for the tortilla to settle before slicing.

Drink pairing

A crisp, dry Spanish rosé
Its fresh acidity complements the tender potato and egg while matching the bright vinaigrette and greens.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftover tortilla and salad separately within 2 hours; keep for 3–4 days. The greens are best eaten fresh, and the tortilla is best served warm or at room temperature.