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Spanish · Dinner

Spanish Tortilla

Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Soften thinly sliced potatoes and onion before adding beaten eggs. Finish the thick omelette gently under a grill.

Prep
20 min
Cook
40 min
Rest
5 min
Total
65 min
Servings
4
Difficulty
Medium
Cuisine
Spanish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of spanish tortilla
Representative whole potato omelette; this recipe includes onion. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Seasoning and finishing

Equipment

24 cm ovenproof nonstick frying pan; lid; large bowl; fork; spatula; oven gloves.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soften the vegetables · About 25 min

  1. Heat 4 tbsp olive oil and 25 g butter in the frying pan over medium-low heat.
  2. Add 1 large thinly sliced white onion and 400 g peeled waxy potatoes, thinly sliced.
  3. Cover the pan.
  4. Cook for 20–25 minutes, turning every 5 minutes.

    Check: The potato slices should be fully tender without deep browning.

  5. Add 2 cloves minced garlic.
  6. Cook for 1 minute.

Add the eggs · About 10 min

  1. Heat the grill to medium.
  2. Put 8 whole eggs, beaten, 2 tbsp chopped parsley and ½ tsp salt in the bowl.
  3. Mix the eggs with a fork.
  4. Pour the egg mixture over the potatoes.
  5. Move the potato slices gently to distribute the egg.
  6. Cook over low heat for 8–10 minutes.

    Check: The edges should set while the top remains slightly wet.

Finish under the grill · About 5 min

  1. Place the ovenproof pan under the grill, following the pan manufacturer’s heat limit.
  2. Grill for 3–5 minutes.

    Check: The top should set and the centre should contain no runny egg.

  3. Remove the pan with oven gloves.
  4. Rest the tortilla for 5 minutes.
  5. Loosen the edges with the spatula.
  6. Slide the tortilla onto a plate.

Tips

  • Use a plate larger than the pan for turning.

Substitutions

  • Use a little extra potato instead of onion if preferred.

Storage

  • Get perishable Spanish Tortilla into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Spanish Tortilla within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Spanish Tortilla to 74°C / 165°F, stirring or turning it for even heating. When Spanish Tortilla is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare potatoes ahead; cook the egg mixture close to serving.

FAQ

How firm should eggs be?

This recipe sets eggs fully for a clear doneness check.

Why rest before slicing?

It holds together better after a short rest.

How should I store spanish tortilla?

Get perishable Spanish Tortilla into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Spanish Tortilla within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Miriam Nice: Spanish tortilla.

Omits the source’s separate tomato-bread accompaniment; garlic quantity adjusted accordingly.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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