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Spanish Tortilla

A tasty classic Spanish dish that can also be served as a Tapas dish in smaller amounts. A variety of different vegetables can be used when making a tortilla and is ideal for using up any left-overs.


6  eggs
4 large potatoes (peeled and finely sliced)
1 large onion (finely chopped)
1 small green or red pepper (finely chopped)
300 ml  olive oil
Salt & Pepper

Heat the olive oil in a heavy non-stick frying pan. Fry the potatoes gently until they begin to soften,about 10 minutes. Add the chopped onion and pepper and cook for a further five minutes. Using a large slotted spoon, remove the potatoes. Mix the eggs in a separate bowl and add the potatoes. Season to taste. Heat a spoonful of the olive oil in the frying pan and add the egg mixture. Stir with a wooden spoon and cook until golden brown on the bottom. Place a large plate over the mixture and carefully turn the tortilla over. Return to the frying pan and continue to cook slowly until the tortilla is firm in the centre. Slide the tortilla on to a large plate. Leave the tortilla to rest for 10 minutes before serving.

Small portions can be served as tapas dishes. This recipe can also be used with a variety of cooked vegetables of your choice, just add any vegetables along with the egg and potatoes. Cooke diced potatoes can also be used in this recipe. It is really a very versatile dish that you can adapt to your taste.

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