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Potato And Onion Tortilla

One of the signature dishes of Spain, this delicious thick potato and onion omelette is eaten there at all times of the day, hot or cold. Try it hot for supper with fresh tomato sauce and thin, crisp French fries, or cold for lunch with cherry tomatoes or salad.

Image of Potato And Onion Tortilla

300 ml/ pint/ 1 cups olive oil
6 large potatoes, peeled and sliced
2 Spanish onions, sliced
6 large eggs
Salt and freshly ground black pepper
Cherry tomatoes, halved, to serve


Serves: 4


Heat the oil in a large non-stick frying pan. Stir in the potato, onion and a little salt. Cover and cook gently for 20 minutes until soft.

Beat the eggs in a large bowl. Remove the cooked onion and potato from the pan with a slotted spoon and add to the eggs. Season with salt and pepper to taste and mix together gently. Pour off some of the oil, leaving about 60ml/4 tablespoons in the pan. (Reserve the leftover oil for other cooking.) Heat the pan again.

When the oil is very hot, carefully pour in the egg mixture. Cook for 2-3 minutes until the underside is golden brown and the egg is almost set. Cover the pan with a plate and invert the omelette on to it. Slide it back into the pan and cook for 5 minutes more, or until golden brown underneath and still moist in the middle. Serve hot or cold in wedges, with the cherry tomatoes.

NUTRITION NOTES Per portion:- Energy 808kcals/3356kj, Protein 16.5g, Fat 62.1g, Saturated Fat 10.1g, Carbohydrate 48.7g, Fibre 4g, Sugars 4g, Calcium 72mg

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