Spanish tortilla

Sam and Eddie Hart present a simple and tasty recipe for the famous Spanish omelette
By Sam and Eddie Hart
Spanish tortilla
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • light olive oil
  • 700 g onions, peeled and finely sliced
  • 700 g potatoes
  • 5 eggs

Tips and Suggestions

Sam and Eddie prefer to eat tortilla hot, but say a good tortilla will also be enjoyable cold or at room temperature.


1. Heat olive oil to a depth of 1-1.5cm in a medium frying pan. Add the onions and cook slowly for about 20 - 30 minutes until soft and golden. In the meantime, peel the potatoes and slice into 1cm rounds.

2. Add the potatoes to the onions and turn up the heat a little. Cook until the potatoes are soft and golden, but not crispy, breaking them up with a spatula, stirring the mixture frequently. This will take around 15 - 20 minutes. When the mixture has become a dark brown mush, take off the heat and drain well on kitchen paper. Leave to cool slightly.

3. Beat the eggs in a bowl. Add the potato and onion mix and season well with sea salt and freshly ground black pepper. Heat 1 teaspoon of olive oil in a non-stick blini pan or small frying pan over a medium heat and add a quarter of the mixture. Cook for about 2 minutes, gently pushing the back of the spoon around the edge of the tortilla to create a rounded edge.

4. Once the edges are dried out, invert the tortilla onto a plate. Slide it back into the pan and cook on the other side for approximately 2 minutes more, again using the back of a spoon to round the edges. The tortilla should still be nice and runny in the middle. Turn out on to a warm plate and keep warm. Repeat to make the rest of the tortillas.

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