Spanish Tortilla

An egg an potato based tortilla



Prep time


Cook time

40 minutes

A Spanish based dish consisting of egg, potato and onion. It pairs well with aioli, fresh salad or any other Spanish tapas dish.  


1 large potato, peeled and grated
5 large eggs
1 medium onion
2 tbsps olive oil
salt and pepper to taste


1. Heat the olive oil in a frying pan on a medium heat 

2. Add the grated potato and onions, cook for 20 – 25 minutes until they soften and brown 

3. crack and whisk the eggs into a mixing bowl, add salt and pepper to taste 

4. scoop the cooked potato and onions into the mixing bowl with the egg and gently stir the mixture together with a spoon 

5. Pour the mixture back into the pan, place a lid on top and cook on a low – medium heat for 20 – 25 minutes, or until there is no runny egg remaining on top of the tortilla.

Chef’s tips

Make sure to remove excess water from the grated potato by placing it in a kitchen towel and squeezing it out over the sink. Before adding the potato to the egg, taste it to make sure its soft and completely cooked through. The tortilla can be eaten both hot and cold. 


Join our mailing list