Spanish Tortilla

I based this recipe on Delia’s as I thought it sounded quite good. I was looking for a clean basic tortilla recipe and this one is really worth giving a go. You can eat tortilla hot or cold, as a main dish or started. I think they have it for breakfast in Spain. It’s also great with BBQ.

I hope you enjoy it!


  • 500g new potatoes (try and buy fresh loose ones, not the pre-packed ones, makes a huge difference)
  • 8 large eggs
  • 1 medium to large onion
  • 1 garlic clove
  • lots of olive oil
  • salt and pepper
  • basil for the top 😉
You will also need a large flat pan (23 inch would do the job).

Cooking method:

First you need to wash and clean the potatoes. Then slice them into very thin almost see through slices. Slice the onion into thin half moons as well. Put the grill on high.

Heat about 4-5 tbsp olive oil and add the potatoes and the onion. Crush and add the garlic on top and stir well. You need to almost cover the potatoes with the oil and cook them slowly on low heat and covered for 15 minutes or until soft. Don’t stir them too much or they’ll turn into a mush. Just shake the pan instead and gently move them around.

Meanwhile whisk the eggs together with salt and pepper to taste. When the potatoes are cooked pour over the egg mixture and let it cook for about 5 minutes or until all moisture is almost gone. Here you can try and turn the tortilla over with the help of a plate, but I prefer to use the grill. Put the pan under the grill and cook for further 5 minutes or until browned on top. Once the tortilla is ready score a spoon around the edges to help it move and carefully turn it over a plate. Garnish with basil on top and serve. I served mine with my summer bean salad.

I know this recipe has a lot of oil in it but if you use good quality olive oil it is actually good for you. I wouldn’t use vegetable or sunflower oil.


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