Spanish Tortilla

Name: Spanish Tortilla
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 sliced Onion; 4 tbsp Olive Oil; 25g Butter; 400g Potatoes; 6 cloves Garlic; 8 Eggs; Handful Parsley; 1 Baguette; 4 Vine Tomatoes

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Serves 6 400 kcal per serving Prep 20 min Cook 40 min

Ingredients

1 sliced Onion
4 tbsp Olive Oil
25g Butter
400g Potatoes
6 cloves Garlic
8 Eggs
Handful Parsley
1 Baguette
4 Vine Tomatoes

Instructions

Heat a large non-stick frying pan over low heat with the olive oil and butter. Add the sliced onion and cook gently for about 15 minutes until soft and translucent but not coloured.
Add the potatoes, stir gently, cover and cook for a further 15–20 minutes, stirring occasionally, until the potatoes are completely tender and evenly cooked.
Crush two of the garlic cloves and stir them into the pan, then pour in the lightly beaten eggs, spreading them evenly.
Cover and cook gently. After about 20 minutes the base and edges should be golden, the top just set and the centre slightly soft. Slide the tortilla onto a plate, cover with another plate, invert and return it to the pan to cook the other side. Transfer to a plate, scatter with chopped parsley and allow to cool slightly. Serve warm or cold.
To serve, warm the baguette slices, prick them all over with a fork and rub with the remaining garlic. Top with grated tomatoes, season with sea salt and drizzle with olive oil.

Tips

Slice the potatoes and onions thinly and ‘confit’ them in olive oil over low heat until soft but not browned.
Let the cooked potatoes and onions soak in the beaten eggs for at least 15 minutes before frying the final cake; this is the secret to a creamy center.
Use a non-stick pan that is exactly the size you want your tortilla to be to ensure it has a good height.

Variations

Tortilla Paisana: Add diced chorizo and red peppers for a more colorful, meatier version.
With Spinach: Fold in sautéed spinach and a little goat’s cheese for a modern twist.