Spanish Tortilla

Name: Spanish Tortilla
Yield: 4 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; drizzle Olive Oil

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Onion1
Olive Oil4 tbsp
Butter25 g
Potatoes400 g
Garlic6 cloves
Eggs8
Parsley
Baguette1
Vine Tomatoes4
Olive Oil

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Add the potatoes, cover the pan and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly.
2
When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
3
Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking. Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley.

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