Spanish Tortilla Recipe – Spanish Special
The Spanish Tortilla recipe is a beloved vegetarian tapa that’s both hearty and elegant. Slow-cooked onions and waxy potatoes mingle with garlic in olive oil and butter before being bound together by beaten eggs, resulting in a golden, thick potato omelette with a gently jiggly center. Served warm or at room temperature, this tortilla makes an ideal light dinner or appetizer, perfect for weekend gatherings or casual tapas nights.
- Prep Time30 min
- Cook Time50 min
- Total Time1 hr 20 min
Spanish Tortilla Ingredients :
- 1 large white onion, thinly sliced
- 4 tablespoons olive oil
- 25 grams butter
- 400 grams waxy potatoes, peeled, quartered, and thinly sliced
- 6 garlic cloves, minced
- 8 eggs, beaten
- A handful of chopped flat-leaf parsley, plus extra for garnish
- To serve (optional):
- 1 baguette, sliced
- 4 vine tomatoes, peeled and roughly grated
- Drizzle of olive oil
How to Make Spanish Tortilla
Place a large non-stick frying pan over low heat. Slowly cook the onion in the olive oil and butter until softened, about 15 minutes. While the onion cooks, prepare the tomatoes (if using) by scoring the skins with a cross, placing them in a bowl, pouring over just-boiled water, and letting them sit for 2-3 minutes. Drain and peel away the skins, then coarsely grate the tomatoes.
Add the sliced potatoes to the pan, cover, and continue cooking for another 15-20 minutes, stirring occasionally to ensure even frying. When the potatoes are tender and the onion is glossy, crush 2 garlic cloves and mix them in, followed by the beaten eggs.
Cover the pan again and allow the tortilla to cook gently. After 20 minutes, the edges and base should be golden, the top set but the center slightly jiggly. To flip it over, slide the tortilla onto a plate, place another plate on top, flip the entire pan over, and slide the tortilla back into the pan to finish cooking.
Once cooked through, transfer the tortilla to a serving plate and serve warm or cold, garnished with chopped parsley. For serving alongside the tortilla, prepare slices of warmed baguette. Prick the bread slices all over with a fork, rub them with the remaining garlic clove, top with the grated tomatoes, and season with sea salt and a drizzle of olive oil.
Recipe Notes:
Use waxy potatoes like Yukon Gold for creamy, tender slices that hold shape.
Slow-cook onions in a mix of olive oil and butter to develop sweetness and depth.
Garlic can be added gently to infuse flavor without overpowering the dish.
Maintain a slightly jiggly center—this ensures a moist, custardy texture.
To flip the tortilla, slide it onto a plate, invert another plate on top, and carefully flip—it’s the classic flip technique.
Serve warm or room temperature with a grated tomato baguette topped with olive oil for an authentic Spanish touch.
Garnish with flat-leaf parsley for a pop of freshness.
