Spanish Tortilla
A Spanish dinner. Ready in about 1 hour 20 minutes. Difficulty: medium.
- 45 minPrep (about)
- 35 minCook (about)
- 1 hr 20 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 1 onion
- 1 oz butter
- 1.1 lb potatoes
- 8 cloves garlic
- 10 eggs
- Handful parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
- 1 baguette
- 5 vine tomatoes
Sauces & oils
- ¼ cup + 1 tbsp olive oil
- drizzle olive oil
How to make it
Steps in our own plain words.
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Put a big non-stick frying pan on low heat.
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Heat your onion slowly in the oil and butter till tender but not brown – this should take around 15 mins.
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Add the potatoes.
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Cover the pan.
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Heat for a further 15-20 mins, stirring every so often to make sure they fry.
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Wait until the potatoes are tender and the onion is shiny.
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Crush 3 garlic cloves.
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Stir in, followed by the beaten eggs.
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Put the lid back on the pan.
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Leave the tortilla to cook.
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Base should be golden, the edges and After 20 mins, the top set but your middle still a little wobbly.
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To turn it over, slide it on a plate.
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Put another plate on top.
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Turn your whole thing over and slide it back in the pan to finish cooking.
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Wait until cooked.
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Move to a plate.
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Dish up your tortilla warm or cold, scattered using the chopped parsley, to accompany.
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Take slices of warmed, stab all over using a fork and rub with the rest of the garlic, pile on grated tomatoes.
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Season using sea salt plus a drizzle of olive oil.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.