Authentic Tortilla

Tortila      There are a few variations of this authentic Spanish tortilla and no matter which you choose you are sure to make a delicious offering for your guests. Eaten hot or cold, as a tapas with a glass of wine or as a main meal this recipe is always a winner.

Why not pack a freshly made tortilla into your picnic basket and have it sandwiched between to sides of baguette?

Prep Time: 10 minutes. Cook Time: 25 minutes, Serves 6 as a main or many more as tapas.


  • 6-7 medium potatoes, peeled
  • 1 whole yellow onion
  • 5-6 large eggs
  • 2-3 cups of olive oil for pan frying
  • Salt to taste

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8″ thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.

Peel and chop the onion into 1/4″ pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.

Break the eggs into a large bowl and beat by hand with a fork. Pour in the potato onion mixture. Mix together with a large spoon.

Pour 1-2 Tbsp. of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn.

When hot, stir the potato onion mixture once more and pour into the pan. Spread out evenly. Allow the egg to cook around the edges.

Lift up one side of the omelette to check if the egg has browned. The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side.

Place a large dinner plate (12”) upside down over the frying pan

With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over so that it falls onto the plate. Place the frying pan back on the heat and put just enough oil to cover the bottom and sides of the pan

Let the pan warm for 30 seconds or so. Now slide the omelette into the frying pan. Use the spatula to shape the sides. Allow to cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

Slide the omelette onto a plate to serve. If eating as a main course, cut it into 6-8 pieces like a pie. Delicious!



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