Tortilla de patatas



A classic and simple Catalonian omelette. Traditionally this dish contains just potatoes, onion and egg, but you can add spring onions, herbs or a nice serrano ham to pack in the flavour. We opted for handfuls of parsley to brighten the tortilla.

As you can see, ours wasn’t particularly attractive – we’ll just say that this is an authentic tortilla. It tasted bloody great.

Time: 45 mins   /   Serves: 6   /   DIFFICULTY: Easy

500g new potatoes, sliced
1 onion, finely sliced
6 medium eggs
A handful of chopped flat-leaf parsley
Olive oil
Salt & pepper
  • 1.

    Heat the olive oil in a large frying pan and add the sliced potatoes. You'll want the potatoes to be partially covered in oil, so don't hold back.

    Stew for 20 minutes.

  • 2.

    Add the sliced onions and cook for a further 10 minutes. Add more oil if the potatoes are starting to brown.

  • 3.

    Take the onions and potatoes off the heat and strain through a colander, then put into a large bowl.

  • 4.

    Beat the eggs in a separate bowl, then add to the onion and potatoes. Stir in the parsley and season with salt and pepper.

  • 5.

    Add a little of the strained oil into a smaller frying pan over a moderate heat then pour in the mixture. Use a spatula to shape the tortilla. Cook for 8-10 minutes on this side. Invert onto a plate and slip back into the pan to cook the other side for another 5-8 minutes. Repeat this process a couple more times, shortening the cooking time on each side.

  • 6.

    Take the tortilla off the heat and let it cool for 10-30 mins before serving.

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