Spanish tortilla
- Miriam Nice
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Serves 4
More effort
Prep: 30 mins
Cook: 50 mins
A star rating of 3.5 out of 5.39 ratingsRate
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Make this Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish
Gluten-free
Vegetarian
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Miriam's tips for making Spanish tortilla:
- You need to use waxy potatoes for this recipe, as they hold their shape well and give the tortilla a lovely texture.
- If you’d like to add a little extra flavour, try including a handful of chopped red pepper or a sprinkle of smoked paprika when you add the potatoes.
- Cook the potatoes gently until they're tender, rather than letting them brown too much. This gives the tortilla its classic soft texture.
- Spanish tortilla is just as delicious served warm, at room temperature or even chilled, so I often make it ahead for picnics, packed lunches, or as part of a tapas spread. It keeps well in the fridge for up to two days.
Ingredients
Nutrition
Units:
MetricUS
-
1 large white onion
sliced
-
4 tbsp olive oil
-
25g butter
-
400g waxy potatoes
peeled, quartered and finely sliced
-
6 garlic cloves
-
8 eggs
beaten
-
handful flat-leaf parsley
chopped, plus extra to serve
To serve (optional)
-
1 baguette
sliced
-
4 vine tomatoes
peeled and coarsely grated
-
drizzle of olive oil
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Nutrition: per serving
- kcal404
- fat27g
- saturates8g
- carbs22g
- sugars4g
- fibre3g
- protein16g
- salt0.5g
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Method
-
step 1
Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
-
step 2
Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
-
step 3
Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
-
step 4
Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.
Miriam Nice
Miriam is a food writer, recipe developer and author of Cooking Without a Kitchen and co-author of The Art of Drinking Sober. During seven years at BBC Good Food, she presented the brand's podcast, wrote a regular drinks column and developed over 400 recipes. Alongside writing for publications including Great British Chefs, Miriam also runs her own food blog and has extensive experience in catering. Discover more of Miriam's recipes
Recipe from Good Food magazine, March 2015
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A star rating of 3.5 out of 5.39 ratings
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