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This substantial omelette, known in Spain as the ‘Tortilla’ is a vital part of the traditional Spanish tapas. Warm, freshly cooked tortilla is delicious on its own or with grilled meat and fish. Slices of cold tortilla, served with a green salad, make excellent picnic fare.

Image of Tortilla

450 g potatoes, peeled and sliced
1 onion, peeled and chopped (optional)
4 tablespoons olive oil
4 large eggs
Salt and pepper to taste


Serves: 4


Gently fry the potatoes and the onion (if using) in 3 tablespoons of the oil in a large non-stick frying pan for 20 minutes, until the potatoes start to break up. Avoid browning or burning them.

Whisk the eggs in a bowl and season with salt and pepper. Transfer the cooked potatoes while still hot - to the bowl containing the eggs and mix well, ensuring the potatoes are thoroughly coated with the egg mixture. (The trick with making a proper tortilla is to place the hot potatoes into the eggs, not vice versa.)

Heat the remaining oil in a smaller (20 cm) non-stick frying pan and spread the mixture evenly over the base by gently shaking the pan. (The eggs and potatoes are, traditionally, placed back into the original frying pan, but the method given here results in a thicker, more moist omelette.)

Gently cook the tortilla over low heat for 10 minutes. Once the first side is browned, place a plate over the tortilla and then turn the frying pan upside down, then slide the tortilla back into the frying pan with the cooked side facing up. Or cook the second side under a hot grill, but ensure the omelette does not burn. Allow to cool a little before serving.

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