Potato and onion tortilla

Ingredients

• 4 largepotatoes, peeled and thinly sliced
• 1onion, thinly sliced
• 1 largered pepper, cut into strips
• 5–6eggs, depending on whether they are medium or large
• to tastemerquén
• to tastesalt
• to tasteground black pepper
• for fryingoil

Instructions

1. 1

   Fry the potatoes

   Heat plenty of oil in a frying pan and fry the potato slices in batches.

2. 2

   Drain the potatoes

   Let the potatoes drain on kitchen paper, then set them aside.

3. 3

   Fry the onion

   In a separate pan, fry the onion until golden.

4. 4

   Mix the ingredients

   Beat the eggs and add salt, then mix in the potatoes, onion and red pepper strips.

5. 5

   Season the mixture

   Taste and adjust the salt, then season with ground black pepper.

6. 6

   Heat the pan

   Heat a large, preferably non-stick frying pan with a little oil, then pour in the mixture.

7. 7

   Cook both sides

   Cook for about 3 minutes on each side.

8. 8

   Serve with merquén

   Serve hot and sprinkle with merquén to taste.

What is potato and onion tortilla?

Spanish tortilla is a thick omelette traditionally built around eggs and potatoes, often with onion. It is associated with Spain, where it is served in wedges as a meal, a snack or a tapas dish.

This version adds red pepper and Chilean merquén, a seasoning that brings a smoky, spicy note. Frying the potatoes first gives them a tender centre, while the egg binds the ingredients into a sliceable dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 16g protein, 58g carbs, 20g fat.

The potatoes provide most of the carbohydrate, while the eggs supply much of the protein and some of the fat. Frying oil is the main source of added fat; serve a wedge with salad or vegetables to balance the plate.

Choosing the ingredients

Potatoes: thin, even slices cook more consistently and are easier to fold through the beaten egg. Keep the batches manageable so they fry rather than crowd the pan.

Red pepper: cut it into strips as directed so it is distributed through the tortilla. Merquén and black pepper give the dish its seasoning, so adjust the salt carefully before cooking.

Frying the potatoes and onion

Potatoes: fry them in batches, then drain them on kitchen paper before combining them with the eggs. This removes excess surface oil and makes the mixture easier to handle.

Onion: cook it separately until golden, as the method specifies. It should be soft and browned before it goes into the egg mixture.

Getting the texture right

Egg mixture: stir gently after adding the potatoes, onion and pepper so the ingredients are coated without breaking the potatoes up too much. Taste and correct the salt and black pepper before pouring it into the pan.

Doneness: cook for about 3 minutes per side, as directed. The outside should be set and browned; if the centre still looks very loose, it needs more time.

Cooking and turning the tortilla

Pan: a large non-stick frying pan helps the tortilla release more easily. Use just a little oil for this stage, after the potatoes and onion have already been fried.

Turning: the recipe calls for cooking both sides, so take care when flipping the tortilla. A broad plate can help support it during the turn, though the method does not specify a particular turning tool.

Serving ideas

Serve the tortilla hot, finished with merquén to taste. Cut it into wedges for a main meal or smaller pieces for sharing.

A crisp green salad or simply dressed vegetables make a fresh contrast to the fried potatoes and eggs. Bread can make the meal more filling.

Recipe notes & tips

• Slice the potatoes evenly so they cook at a similar rate.
• Fry the potatoes in batches rather than crowding the pan.
• Let the fried potatoes drain before adding them to the eggs.
• Taste the egg mixture for seasoning before it goes into the pan.
• Use a non-stick pan for the final cooking stage if available.
• Add the merquén at the end so its flavour stays distinct.

Variations

• Add herbs: Stir chopped parsley into the egg mixture for a fresh note.
• Make it milder: Use a small amount of merquén or leave it off the finished tortilla.
• Add cheese: Mix in a little grated cheese before pouring the mixture into the pan.
• Change the pepper: Use a mild green pepper in place of the red pepper.
• Serve it cold: Let the cooked tortilla cool before cutting it into small sharing pieces.

Common mistakes to avoid

• Crowding the pan: The potatoes may cook unevenly; fry them in batches as directed.
• Skipping the drain: Excess oil can make the mixture greasy; drain the potatoes on kitchen paper.
• Uneven slices: Thick pieces may stay firm while thin ones soften; slice the potatoes evenly.
• Under-seasoning: The tortilla can taste flat; check the salt and black pepper before cooking.
• Overcooking: The tortilla can become dry; begin checking after about 3 minutes per side.
• Rushing the turn: The mixture can break apart; make sure the first side is set before flipping.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a frying pan or microwave until hot, or serve chilled.

Frequently asked questions