Spanish Tortilla

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Serves 4 · Ready in 45 min

Simple, hearty, and packed with comforting flavor, this Spanish Tortilla is a classic dish that’s all about humble ingredients done really well.

Recipe

Serves 4 · Total 45m

Ingredients

• 600g potatoes, peeled and sliced 5mm thick
• 1 onion, peeled and finely sliced
• 6 eggs
• 100ml olive oil
• Sea salt and cracked black pepper

Method

1. Heat the olive oil in a large non-stick frying pan (about 24cm) over medium heat. Add the potatoes and onion and cook gently for 20–25 minutes, stirring occasionally, until the potatoes are tender but not browned. Season with sea salt and cracked black pepper.
2. In a separate bowl, beat the eggs with a little more salt and pepper. Add the potatoes and onion, and gently mix to combine, avoiding overmixing and breaking up the potatoes too much.
3. Heat the same frying pan over medium heat. Pour in the egg mixture and cook gently for 6-8 minutes until the base is golden and the edges are set but the centre is still slightly runny.
4. Place a plate over the pan, flip the tortilla carefully onto the plate, then slide it back into the pan to cook the other side for 4–5 minutes until just set.
5. Slide onto a plate and rest for 5 minutes before slicing. Serve warm or at room temperature.