Spanish Tortilla (Tortilla Española) Recipe
- Pinch of Mint
- 2 days ago
- 2 min read
Spanish tortilla is one of those dishes that proves simple ingredients can create something truly special. In this post, I’ll show you how I make a classic Spanish tortilla using potatoes, onions, eggs, and a few simple techniques that make all the difference. From slowly caramelising the onions to achieving that perfectly soft, creamy centre, I’ll walk you through the entire process step by step. Whether you’re making tortilla española for the first time or looking to improve your technique, this recipe is simple, satisfying, and incredibly delicious.
Watch The Recipe Video Below
Spanish Tortilla (Tortilla Española) Recipe
Serves 8
Ingredients
6 medium potatoes
4 medium onions
10 eggs
Salt and black pepper, to taste
Olive oil
Oil for frying
Method
Peel and cut the potatoes into quarters lengthwise, then slice thinly (about 2mm). Rinse under cold water to remove excess starch, then drain and dry thoroughly.
Slice the onions thinly. Heat around 30ml olive oil in a frying pan over low heat. Add onions with a pinch of salt and cook gently for 15-20 minutes until soft, sweet, and lightly caramelised.
Heat frying oil to 170°C in a deep, heavy pot. Fry the potatoes in batches until just lightly golden. Remove, drain well, and transfer to a large bowl.Add the cooked onions to the potatoes and mix gently.
In a separate bowl, whisk the eggs with salt and pepper. Pour over the potato-onion mixture, mix, and let sit for 10-15 minutes.
Heat a frying pan over medium-low heat with a generous drizzle of olive oil. Add the mixture and cook slowly for about 5 minutes, until set on the bottom.
Slide onto a plate, then return to the pan to cook the other side for another 5 minutes (or longer if you prefer it fully set). Tuck the edges down with a spatula as it cooks.
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