See all recipes

Spanish Tortilla

Equipment needed

  • Frying pan 12-14 cm diameter
  • large saucepan
  • sharp chopping knife
  • pan with lid
  • chopping board
  • mixing bowl
  • whisk (or fork)
  • cooker with grill
Print Friendly, PDF & Email
Spanish tortilla
(Serves 2-3)
Preparation time: 15 minutes
Cooking time: 25-30 minutes


  • 350g/1 lb waxy potatoes peeled and sliced to ½ cm thickness
  • 2 large onions thinly sliced
  • 4 large eggs
  • 2 tbsp olive or rapeseed oil
  • Black pepper (to taste)
  • Salad vegetables to serve (e.g. salad greens, sliced red pepper, tomatoes)


  1. Put the sliced potatoes in a pan and cover with water. Bring to the boil then turn down the heat and simmer until just tender but still a firm shape (4-5 minutes). Drain and set aside.
  2. Meanwhile, heat 1 tablespoon of oil in a large heavy frying pan and when hot but not smoking add the onions. Give them a good stir, reduce the heat to low, and cook very slowly for about 10 minutes until lightly browned and softened, stirring occasionally to prevent burning. Leave to cool.
  3. Break the eggs into a mixing bowl, season with black pepper and whisk. Add the onions and potatoes and mix together.
  4. Pour the remaining oil into the frying pan, and set to a high heat. When the oil begins to smoke, pour the mixture in with one hand whilst shaking the pan with the other to even out the mixture. Cook for 3-5 minutes, until the underside is golden brown. While this is cooking, heat up the grill.
  5. Place the pan under the grill until the top is golden brown and the tortilla is cooked through and firm (around 5 mins).
  6. Remove from the pan and slide onto a plate. Allow to cool for a few minutes before serving. Divide between plates and serve with a side salad.

Budget tips: Any potato can be used however waxy varieties such as Charlotte, Anya or Maris Piper tend to hold their shape better.

Storage: Can be frozen or can be stored in the fridge for three days.

Swaps and additions: Use up any leftover vegetables in this dish; courgettes, aubergines, peas, spring onions go particularly well.

Serving suggestions: Can be served hot or cold with salad or vegetables. Is great for lunch boxes.