Spanish tortilla

Ingredients

• 113 gpotatoes, peeled and cut into pieces
• 28 gonion, thinly sliced
• 113 geggs, beaten
• 2 pinchessalt
• 1 pinchblack pepper
• 75 mlolive oil, for frying

Instructions

1. 1

   Prepare the vegetables

   Peel the potatoes and onion. Cut the potatoes into small pieces and slice the onion into thin rings.

2. 2

   Soften the potatoes

   Warm plenty of olive oil in a deep frying pan. Fry the potatoes and onion for about 20 minutes, until soft but not browned. Lift them out and leave to drain on kitchen paper.

3. 3

   Mix with eggs

   Beat the eggs with a little salt and pepper, then combine thoroughly with the cooled potato and onion mixture.

4. 4

   Cook both sides

   Pour away all but a small amount of oil from the pan. Add the tortilla mixture and smooth the surface. Cook the first side until well set, then turn the tortilla out onto a plate and slide it back into the pan to cook the second side, about 20 minutes per side.

What is Spanish tortilla?

Spanish tortilla, also called tortilla española, is a traditional Spanish potato-and-egg dish, distinct from the thin flatbreads called tortillas in Mexico. It is commonly served in wedges as a tapa, starter or side.

This version softens the potatoes and onion in oil before mixing them with beaten egg. Cooking the mixture in a pan gives it a cohesive, gently set centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 7g protein, 8g carbs, 19g fat.

The potatoes provide most of the carbohydrate, while the eggs contribute protein and the olive oil supplies much of the fat. Serve a wedge with salad or vegetables to add freshness and make the plate more substantial.

Choosing the ingredients

Potatoes: cut them into small, similar-sized pieces so they soften evenly during frying.

Onion: thin rings cook readily alongside the potatoes and add sweetness without needing a separate cooking stage.

Eggs: beat them with the seasoning before folding in the cooled vegetables, so the mixture is easy to combine.

Softening without browning

Gentle frying is central to this method: the potatoes and onion should become tender, not crisp or deeply coloured. Keep the heat moderate and stir occasionally so the pieces cook evenly.

Drain the vegetables on kitchen paper before mixing them with the egg. Letting them cool first also helps keep the egg from starting to set in the bowl.

Turning the tortilla

A plate slightly wider than the pan makes the flip easier. Hold it firmly over the pan, turn the tortilla onto it, then slide it back into the pan to cook the other side.

Take care with the hot pan and oil, and keep the plate close to the pan as you turn. If the tortilla is still loose in the centre, move it gently rather than shaking the pan.

Checking doneness

The stated method allows about 20 minutes per side, but the tortilla’s thickness and the heat of the hob affect how quickly it sets. Keep the heat controlled and check that the edges are firm before turning.

The finished tortilla should hold together when moved and have a set surface. A longer, gentler cook gives a firmer centre; stop cooking sooner if you prefer it less set.

Serving ideas

Serve the tortilla warm or at room temperature, cut into wedges or small squares. It works as a tapa, starter or simple side dish.

For a more balanced plate, add a crisp green salad or cooked vegetables. Their freshness contrasts with the soft, rich texture of the tortilla.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they soften at a similar rate.
• Keep the oil at a gentle frying temperature to avoid browning the vegetables.
• Drain the potatoes and onion well before combining them with the egg.
• Use a plate wider than the pan to make turning the tortilla more secure.
• Let the tortilla rest briefly before cutting so the wedges hold their shape.

Variations

• Add garlic: cook a little finely chopped garlic with the onion for extra savoury flavour.
• Add herbs: stir chopped parsley into the egg mixture before combining it with the vegetables.
• Add peppers: soften thinly sliced red pepper with the potatoes and onion.
• Make it cheesier: fold a small amount of grated cheese into the egg mixture.
• Serve with aioli: offer a spoonful alongside each wedge for a richer tapa.

Common mistakes to avoid

• Browning the vegetables: lower the heat and cook gently until the potatoes are soft.
• Uneven potato pieces: cut them to a similar size so they finish cooking together.
• Mixing while hot: let the drained vegetables cool before adding them to the beaten egg.
• Flipping without support: use a plate wider than the pan and hold it securely.
• Cooking over high heat: reduce the heat so the outside does not set too quickly before the tortilla is cooked through.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a frying pan or microwave, or serve at room temperature.

Frequently asked questions