Spanish tortilla

Spanish tortilla

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 30 mins Cook: 50 mins

More effort

Serves 4
This classic omelette, filled with pan-fried potatoes and onion, makes a delicious light vegetarian meal or tapas bite

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal404
  • fat27g
  • saturates8g
  • carbs22g
  • sugars4g
  • fibre3g
  • protein16g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 large white onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g waxy potatoes, peeled, quartered and finely sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 6 garlic cloves
  • 8 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful flat-leaf parsley, chopped, plus extra to serve

To serve (optional)

  • 1 baguette, sliced
  • 4 vine tomatoes, peeled and coarsely grated (see tip)
  • drizzle of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Add the potatoes, cover the pan and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly.

  2. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.

  3. Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking. Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley.

  4. To accompany, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on grated tomatoes and season with sea salt and a drizzle of olive oil.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Aug, 2015
I know it is not authentic but it turned out very good
Angel Doval
7th Apr, 2015
The actual spanish tortilla ingredients are potatoes, eggs, onions (optional) and good olive oil, and nothing else, don't use butter, garlic or parsley. When the potatoes are soft and the onion is shiny Remove from the pan with a slotted spoon or spatula and allow oil to drain and mix whith the the beaten eggs on a large mixing bowl, add salt. Pour 1-2 Tbsp of olive oil into a non-stick frying pan and heat on medium-high heat. Poor the egg, potato and onion on the pan and cook it just 3-4 minutes minutes each side.
17th Nov, 2016
I don't understand why so much value has been put on 'authenticity'. Any dish has variations within it own country of origin, because food is made by people and tastes vary. I see food names as more of a category than an absolute, there are lots of recipes that could be classed as a tortilla. Surely the most important thing is that they are enjoyable, more than whether they fit some text book description. Food is art not science.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
9th May, 2016
Three things: Could the ingredients be changed so that there are 2 cloves of garlic in the main recipe and 4 cloves of garlic in the to serve optional part of the recipe to avoid confusion. The size of egg would be good, I used smallish eggs but still had far too much to fit in the pan. At the request of my husband I did not put any onions in, nor did I add parsley or the butter and it still turned out tasting really good.