Recipe – Spanish Tortilla

Recipe - Spanish Tortilla

The Spanish tortilla is the traditional style of Spanish omelet.


  • 300 g (11 oz) Yukon Gold potatoes
  • 1 small onion (1/2 cup thin sliced)
  • 4 tablespoons cooking oil
  • 5 large or jumbo eggs


  • Peel the potatoes, then slice thin.
  • Peel the onion, then slice thin.
  • Add two tablespoons of cooking oil to an oven-safe non-stick frying pan on medium-high, and then add the sliced onion and potatoes.
  • Stir the onion and potato until coated with oil and the oil begins to sizzle.
  • Then reduce the cooking temperature to medium-low and cook for 25 to 30 minutes or till the onions are translucent and light golden brown and the potatoes are fully cooked.
  • Drain off the excess oil and set aside to allow the onions and potatoes cool enough to be mixed with the eggs.
  • Break the eggs into a mixing bowl, then whisk together.
  • Add cooled onions and potatoes to whisked eggs and gently fold together.
  • Add 2 tablespoons cooking oil and reheat the frying pan to medium-low heat, then pour the mix into the frying pan.
  • Shake occasionally, to ensure the mixture does not stick to the frying pan.
  • Preheat the oven broiler on high.
  • Cook for around 12 to 15 minutes, or until the eggs are nearly fully cooked.
  • Move the frying pan to the oven and broil about 2 minutes or until the top of the tortilla is just cooked.
  • Remove from the oven and ensure the sides are free by passing the spatula around the age.
  • Using protective mittens or potholders, cover the frying pan with a plate and carefully, turn the frying pan, shaking gently to free the tortilla.
  • Let cool to just warm or to room temperature.
  • Then, cut serving, garnish (if desired) and serve.

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