Spanish tortilla

Spanish tortilla: a thick potato and onion omelette, golden on both sides. Cheap, filling and delicious hot or cold, it is the ultimate dish to share.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Medium

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 346 kcal · 14 g protein · 30 g carbohydrate · 18 g fat

Ingredients

• 6 eggs
• 4 potatoes
• 1 onion
• 3 tbsp olive oil
• salt pepper

Method

1. Cut the potatoes into thin slices and cook them gently with the onion in the oil.
2. Beat the eggs and stir them into the potatoes.
3. Pour into the frying pan and cook over a low heat.
4. Flip it using a plate and finish cooking on the other side.

Nutritional benefits

A complete, balanced dish: protein from the eggs and filling carbohydrate from the potatoes. Cooked with a moderate amount of olive oil and served with a green salad, tortilla makes a light, inexpensive meal that is perfect to take away cold.

Variations and substitutions

• With peppers or courgettes.
• With spinach.
• With chorizo (spicier).
• Lighter version (potatoes boiled in water).

Storage and making ahead

Keeps for 3 days in the fridge; excellent cold, ideal in a lunch box and cut into cubes as a party snack.

💡 Good to know

Cook the potatoes over a low heat so they soften without frying, and leave the centre of the tortilla slightly runny: it stays moist.

Read more

Discover more vegetarian recipes · high-protein recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: eggs · potatoes · onion · olive oil · salt.

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