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Spanish tortilla

Course: Main Course
Cuisine: Spanish


  • Around 1 kilo of potatoes
  • 6 free range eggs
  • 1 onion
  • 1 garlic clove
  • Olive oil
  • 1 pepper optional
  • Salt


  • Peel the potatoes and chop them finely in a bowl, around 2 mm thick.
  • Chop the onions and add it to the potatoes, add salt to taste and mix it. Put a large non-stick frying pan on a high heat, add olive oil until it covers the base (yes, we use a lot of olive oil). Add the potato mixture and the garlic in the oil until soft but not brown – this should take about 20-25 mins. Do not forget to stir the mixture, crushing sometimes the potatoes, this will help the starch to thicken the mixture. You know it will be ready when the potatoes are soft.
  • Beat the eggs in a bowl. Separate the potato mixture from the oil and add the potatoes to the eggs and mix well. Using the same pan, with a drizzle of olive oil put it on high heat and wait until it is hot, then add the eggs and potatoes.
  • Move the pan to prevent from sticking in the base and when the edges are starting to be cooked (about 2-3 minutes) turn it over with a plate and put it back to the pan. Move from time to time the pan and when you see the tortilla moving from the base it means it is ready.
  • Transfer the tortilla to a plate and wait 10 minutes, it will allow the tortilla to cook from inside and preventing from drying it completely. You can serve it as a tapa with a fresh beer or wine or a main course with a bit of salad.