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Spanish Tortilla

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Adjust Servings:
1 large white onion, sliced
4 tbsp olive oil
25 g butter
400 g waxy potatoes, peeled, quartered and finely sliced
6 garlic cloves
8 eggs, beaten
handful flat-leaf parsley, chopped, plus extra to serve
To serve (optional)
1 baguette, sliced
4 vine tomatoes, peeled and coarsely grated
drizzle of olive oil

Nutritional information

11.4 g
6.5 g
13.3 g
56.3 mg
177. mg

Spanish Tortilla

  • Eggetarian
  • 50 mins
  • Serves 4
  • Easy


  • To serve (optional)

How to make Spanish Tortilla

  • Use a large non-stick frying pan on a low heat to cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
  • Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
  • Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
  • Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.


 In Mexico and Central America, a tortilla is a type of thin, flat bread, made from finely ground maize (corn). The word tortilla comes from the Spanish word “torta” which means round cake.

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