Potato and Onion Tortilla Recipe (serves four).

Some people are put off making tortillas because they think they have to flip them over, and this does require some skill. I cheat and cook the bottom and then grill the top. It is up to you how firm you like the eggs to be cooked. The more cooked the eggs the easier to turn the tortilla out at the end of cooking. Either way they do take a little practice but they are all the more satisfying for that I think. Don’t panic about the amount of oil. You strain it and can then use it again.

Potato and Onion Tortilla recipe from Romilla

  • 250g waxy potatoes, peeled and cut into dice
  • 300g olive oil 1 medium onion, peeled and thinly sliced
  • Salt
  • Pepper
  • 6 large eggs
  • (I use a 20cm diameter frying pan/skillet)
  • N/A

Prep: 30 mins
Cook: 15 - 20 mins

Serves: 4


Step 1

1. Dry the potatoes on some kitchen paper.

Step 2

2. Heat the oil in the pan. Add the potatoes and onion and cook on a low heat, covered for 30 minutes until the potatoes feel tender to the tip of a knife.

Step 3

3. Drain in a colander, reserving the oil for future use.

Step 4

4. Spread the potatoes and onions on a piece of kitchen paper and sprinkle them with salt and pepper.

Step 5

5. In a bowl beat the eggs lightly and then add the potatoes and onions. Mix.

Step 6

6. Heat a little of the olive oil in the frying pan and heat until it starts to smoke. Add the egg mixture and turn the heat to low. Cook on a medium heat for about 6 minutes. and then place it under the grill to finish cooking. Cook for about 5 minutes more and then turn out onto a board or plate to serve with some fresh salad leaves. If you are brave enough to flip the tortilla do this onto a concave lid and then add a little more oil to the pan and slide the tortilla back into the pan to finish the cooking instead of using the grill.