Spanish tortilla

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Prep time:

Cook time:

Serves: 4

By Goldberry



  • 5 medium potato peeled and thinly sliced

  • 2 medium onion finely sliced

  • 1 salt and pepper

  • 1 olive oil

  • 1 tsp paprika or more, to taste

  • 5 large eggs


  1. Fry the onions gently in plenty of olive oil in a non-stick frying pan for about 20 minutes, until soft and brownish but not burnt.
  2. Add the potatoes to the pan and cook on a low heat for 30 minutes. Beat the eggs in a large bowl and season them with salt and pepper and pimenton if using.
  3. Tip the potatoes into the egg mixture and wash or wipe the frying pan. Add another tbsp of oil to the pan, then pour the mixture back into the pan, stir well, then cook gently without stirring for about 10 minutes, until a brown crust has formed on the bottom.
  4. Clamp a plate over the pan, then turn the pan over, leaving the omelette upturned on the plate, then slide it into the pan to cook the other side. Serve warm or cold, but not hot.

Additional Information

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Snack

  • Main Course

  • Side

  • Lunchbox

  • Budget

  • Kids can help

  • Make Ahead

  • Egg Free

  • spanish

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  • Goldberry 17/03/11 16:59