Spanish Tortilla de Patatas

This classic Spanish tortilla is easy to make and so tasty and it makes a satisfying light lunch. The focus is on the potatoes and onions rather than the eggs and the tortilla can be eaten hot or cold. Simple yet so delicious.


  • 300g potatoes sliced thinly
  • 1 onion thinly sliced
  • 6 eggs (600 g)
  • 2 tablespoons  olive oil
  • 2 Tblsp of Parsley chopped
  • salt and freshly ground black pepper


  1. Using a 10 cm non stick skillet that is about 4cm deep skillet and a mandolin slicer to slice the potatoes. If you don’t have one use a good sharp knife
  2. Slice the potatoes thinly using a mandolin slicer or carefully with a sharp cooks knife
  3. Peel and cut the onion in half and slice thinly
  4. Crack the eggs into a large bowl and season with a little salt and freshly ground black pepper
  5. Add the chopped parsley  to the beaten eggs and and using a fork, gently  beat the eggs and set aside
  6. Heat the oil on medium high in the skillet  with a small knob of butter and put a slice in slice to test if it is hot enough.
  7. Add the rest of the potatoes and cook for about 10 minutes
  8. Lower the heat to medium and add the sliced onions and stir them through the potatoes, cooking them for a further 10 minutes  until the potatoes are golden and crisp and the onions cooked
  9. Remove the potatoes and onions from the skillet to the bowl with the beaten eggs, gently stirring through
  10. Heat the skillet again on high adding an extra olive oil if needed
  11. Add the egg mixture and cook on high for one minute then lower the heat to low and cook until the eggs have nearly set, about 20 mins. When you lift the bottom of the tortilla it should be golden brown
  12. Give the pan a good shake to release the tortilla and then take a large plate that will cover the skillet or a flat lid if the skillet has one and invert the tortilla into it and then slide the tortilla back into the skillet
  13. Cook for a further 10 minutes or until the bottom of the tortilla is a nice golden brown
  14. Slide onto a serving plate and serve with a green garden salad and some crusty sourdough bread


Growing your ingredients:

organic-14525_640-onion harvest

Growing Onions

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