Spanish Tortilla Recipe

Not to be confused with the Mexican Tortilla, Spanish Tortilla is a wonderful tapas dish you can get absolutely everywhere in Spain. Made with potatoes and egg, it’s great with olives, chorizo, some crusty bread and a Cerveza! It takes a little time as you need to confit the potatoes, but the effort is worth it.

Makes 1kg Tortilla


  • 600g Nicola potatoes, peeled and sliced to 5mm thickness
  • 300g thinly sliced brown onions
  • 6 large eggs
  • 2 tsp salt
  • 750ml La Chinata Extra Virgin Olive Oil (buy here)


  1. Heat olive oil in a medium sized non-stick saucepan until bubbling lightly and consistently.
  2. Add potatoes and stir to ensure potato slices are separated.
  3. Cover and cook for 15 minutes, ensuring that oil is consistently bubbling at a low-medium heat.
  4. Add sliced onion to saucepan with potato and olive oil.
  5. Cover and cook for a further 10 minutes or until onion is soft, stirring very carefully from to time to ensure even cooking.
  6. Remove potato and onion from heat and drain.  Set aside to cool.
  7. Beat eggs and add salt. Add to cooled potato and onion mixture, gently mixing through to ensure all potato slices are coated with egg.
  8. Transfer mixture to a Spanish Tortilla Pan (available for purchase in our online shop) over a low - medium heat.
  9. Use a fork to gently press down on potato and onions, creating a smooth, even surface and cook for approx. 10 minutes on one side.
  10. Flip the tortilla using the double sided pan and cook on the other side for 10 minutes.
  11. Again, use a fork to gently press down on the top and sides of the tortilla to ensure a smooth surface on top and a rounded edge. 
  12. Flip the tortilla again using the double sided pan and ensure it is golden brown on both sides.