Spanish Tortilla

The tortilla (Spanish Omelette) can be served hot or cold and makes a tasty tapa (snack) for any lunch-time - or an appetizer to a main meal.

Serves: 6
Prep Time: 15 minutes
Cook Time: 30 - 40 minutes


  1. 3 tbsp of Olive Oil or Melted Margarine
  2. 6 Large Eggs
  3. 1 Onion (thinly sliced)
  4. 2 Garlic Clove (thinly sliced)
  5. 300g Waxy Potatoes (peeled, thinly sliced)
  6. 40g Mature Cheddar Cheese (grated)
  7. Salt and Pepper to taste

Serving Suggestion

You can add almost anything to a tortilla such as red pepper, shredded chicken, cooked bacon or even cooked sausage. It is a great way to use up some leftovers from your fridge.


  • Dry the sliced potatoes and onions with a clean tea towel.
  • Beat the eggs in a large mixing bowl, season with salt and pepper and add the grated cheese. Leave aside.
  • Add the Olive Oil (or Melted Margarine) to a small non-stick frying pan and set to medium heat.
  • Add the Onion and Potato slices and reduce the heat to low.
  • Cook the Onion and Potato slices for 15 - 20 minutes or until the Onions are beginning to turn golden brown and the potato slices are cooked through.
  • Carefully remove the Onion and Potatoes with a slotted spoon and add them to the egg mixture.
  • Remove the excess oil from the pan and set aside, leaving only a tablespoon amount at most in the pan.
  • Add the egg mixture to the pan, cover and cook for 10 - 15 minutes until there is almost no runny egg on top and the edges are slightly golden.
  • Slide the Tortilla out of the pan and onto a plate, add a little of the oil set aside to the pan.
  • Place another plate on top of the Tortilla and carefully turn both plates over then slide the Tortilla back into the pan.
  • Cover and cook for a further 5 - 7 minutes until golden and cooked through. Slide the Tortilla onto a warmed plate and cut into six slices.


Tortilla is great for a lunch when served with a side salad and fresh baby plum tomatoes.

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