Spanish Tortilla

This thick Spanish potato omelet is a satisfying meal for any time of the day and is usually served with a green salad on the side.

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6 eggs
200 ml olive oil
500 g  potatoes, peeled, rinsed and thinly sliced with a mandoline , if possible
1 tbs chopped fresh parsley
green salad, to serve
2 onions, sliced



  • Steam the potatoes until almost tender.
  • ​Heat the oil in a deep oven proof frying pan.
  • Add the onions and cook over a medium heat for about 10 minutes until tender, but not brown.​ 
  • Beat the eggs lightly in a large bowl, then mix in the potatoes, parsley, salt and pepper.
  • Add the mixture to frying pan with the onions and cook for about 10 minutes.
  • Bring the pan to a preheated oven and broil for 5 minutes. Serve hot or at room temperature.


Use any spring vegetable instead of potatoes, such as asparagus, peas etc
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