Spanish Tortilla

Servings: 4
Prep. Time: 10 minutes
Cook Time: 20 minutes

Spanish Tortilla is a signature dish in Spanish Cuisine and is loved across the world! It is traditionally served at room temperature but can be enjoyed hot or cold too - perfect for any meal of the day.


  • 1 onion, peeled and cut into quarters
  • 600g potatoes, peeled and cut into quarters
  • 500ml olive oil
  • 5 medium eggs
  • Salt


  1. Using a fine slicing disc, in your food processor, slice the onion.
  2. Replace the slicing disc with a medium disc and slice the potatoes.
  3. In a 24cm non-stick frying pan, heat the olive oil over a medium to high heat. Carefully place the sliced onions and potatoes into the oil and spread out evenly. The oil should almost cover the mixture. Season with salt. Reduce the heat and allow to gently cook for 10 to 12 minutes, until tender.
  4. Drain in a colander, reserving the oil to be used another time.
  5. Whisk the eggs lightly in a bowl and season with salt. Add the cooked onion and potatoes and stir gently, until thoroughly combined.
  6. Heat your frying pan (add a little olive oil, if needed) over a medium to high heat. When ready, pour the egg and potato mixture into the frying pan. Reduce the heat to medium to low. Gently pat down into the pan. Turn with a spatula to allow a little of the cooked egg to come to the top. Cook for approximately 5 to 6 minutes, shaking the pan a little to ensure it doesn’t stick.
  7. Flip your tortilla by placing a large plate over the frying pan, flip the pan over allowing the tortilla to land on the plate. Slide the tortilla back into the frying pan and continue to cook for a further 2 to 4minutes.
  8. Gently tip out onto a plate and serve warm.