Becky’s Spanish Tortilla


Who doesn’t like a Spanish tortilla? Up there with Jamon, the tortilla could well be one of Spain’s greatest gifts to the culinary world. When visiting Spain I eat a wedge of tortilla for breakfast each day I’m there, usually with a ‘cana’ – a glass of fine Spanish beer. I recently visited a couple of my Spanish friends who have packed up their lives and relocated to an island paradise off the coast of Brazil where I was treated to a perfectly cooked tortilla almost every day. So I thought I’d share Rebecca’s recipe; it’s quick, simple and delicious.


4 medium potatoes, peeled

3 large eggs

1 medium onion, diced

300ml olive oil

Salt, to taste


1. In a small, non-stick frying pan, heat the oil until it’s hot. Using a paring knife cut the potatoes and onions into small thin wedges. Add these to the hot oil, season with some salt, turn down the heat and gently cook until the potatoes are soft.

2. Next, lightly beat the eggs in a bowl and set aside. Remove the potatoes and onions form the oil with a slotted spoon and put into the bowl with the eggs. Gently mix the potatoes through the egg mixture. Drain the oil from the pan (you can keep the oil to use again whenever the mood for a tortilla strikes) and pour the egg mixture back into the pan and cook over a medium heat. Do not stir the mixture once it’s in the pan – you are trying to get a golden crust on your tortilla and stirring the mix will fuck it up (French technical term).

3. When the tortilla can be gently pulled away from the sides of the pan, it’s time to flip it. Herein lies the greatest challenge of making a tortilla. Place a plate that is slightly bigger than the frying pan over the pan. Place your hand on top of the plate and, using all your dexterity, flip the pan over in a single, smooth action. If everything has gone to plan you should have a half cooked tortilla on the plate. If it hasn’t gone to plan, you’ll be having scrambled eggs with potato and onion. Now put the pan back on the heat and slide the tortilla off the plate back into the pan to cook the other side. Cook for a few minutes further, or until the tortilla is just cooked through. Tuck the sides of the tortilla in using a spatula so you have a neat, cylindrical cake.

4. Once cooked, slide out and onto a clean plate and allow to cool for about 30 minutes. Serve with Spanish cutlery (bread) and a glass or two of beer. Olé!


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