Authentic Spanish Potato Tortilla

Hasta Luego 151

"A Spanish classic. Delicious hot or cold - as a snack or main meal. A staple tapas in Spanish bars etc."
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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. In a large frying pan, fry the potatoes in plenty of extra virgin olive oil (60ml plus);
  2. Fry over a low heat in a covered pan for some 10 minutes;
  3. It is very important that the potatoes are soft and not crunchy;
  4. In a large bowl, beat the eggs with some salt and freshly ground black pepper;
  5. When the potatoes are soft, remove from the pan and drain the oil;
  6. Mix them well with the beaten eggs and let stand for 5 or so minutes;
  7. While the mixture of eggs and potatoes are resting, chop half an onion into small pieces and fry with a little oil for 5 or so minutes until softened;
  8. When ready, pour into the egg/potato mixture and stir to mix;
  9. Pour 2 tbsp of oil back into the frying pan and heat until hot; Pour in the egg mixture and fry over medium heat;
  10. After a couple of minutes in the pan turn the tortilla over (be careful here but using a plate is probably the easiest and most secure way); When turning you add another tbsp oil to ensure the tortilla doesn’t burn or stick; When done on both sides serve hot whole or in slices or can leave to cool and serve cold;



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