Spanish tortilla

Potato tortilla
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Mary Cadogan’s basic potato tortilla recipe has only five ingredients but it is packed with flavour.

Simmering the potatoes with the onions in olive oil gives them a creamy texture and of course, they soak up all the wonderful flavours from the oil and onions. Although the recipe calls for new potatoes I have found that any smallish waxy potatoes will work just as well.

You can add other ingredients to the potato and onion mixture as well, like diced chorizo or chopped, smoked bacon or ham. Not only will this add more flavour to the potato, but, once drained, you are left with a very tasty oil to use in other dishes.

If you’re nervous about inverting the tortilla on to a plate to turn it over you can always cook it over a lower heat, so as not to burn it on the underside, until it is almost set, then finish it off under the grill.

Serves 4


500 g new potatoes
1 onion , preferably white
150 ml extra-virgin olive oil
3 tablespoons chopped flatleaf parsley,
6 eggs


Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened.

Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).

Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper.

Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape.

Slide on to a plate and cool for 10 minutes before serving.

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