Dinner

Spanish Tortilla with Waxy Potatoes and Grated Tomatoes Recipe

Name: Spanish Tortilla with Waxy Potatoes and Grated Tomatoes Recipe
Prep time: 20 min
Cook time: PT-490150H38M40S
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 1 large white onion, sliced; 4 tbsp olive oil; 25g butter; 400g waxy potatoes, peeled, quartered and finely sliced; 6 garlic cloves; 8 eggs, beaten; handful flat-leaf parsley, chopped, plus extra to serve; 1 baguette, sliced; 4 vine tomatoes, peeled and coarsely grated; drizzle of olive oil

BySophie Carsel November 29, 2025November 29, 2025

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Introduction

Spanish tortilla is a classic, comforting dish made with potatoes, onions, and eggs, perfect for any meal of the day. This simple yet flavorful recipe delivers a tender, golden omelette that is delicious served warm or cold.

A round thick Spanish tortilla sliced into four large wedges sits on a white parchment paper atop a wooden cutting board. The tortilla has a golden brown, slightly crispy top layer with visible cooked potato slices layered evenly inside, showing a light yellow color with a soft texture. One wedge is placed on a small white plate with a brown rim in front of the board, clearly showing three to four layers of thin potato inside the bright yellow egg base. A knife with a wooden handle rests on the cutting board next to the tortilla. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large white onion, sliced
4 tbsp olive oil
25g butter
400g waxy potatoes, peeled, quartered and finely sliced
6 garlic cloves
8 eggs, beaten
Handful flat-leaf parsley, chopped, plus extra to serve
1 baguette, sliced
4 vine tomatoes, peeled and coarsely grated (see tip)
Drizzle of olive oil

Instructions

Step 1: Put a large non-stick frying pan on low heat. Cook the sliced onion slowly in the olive oil and butter until soft but not browned, about 15 minutes.
Step 2: Add the sliced potatoes to the pan, cover with a lid, and cook for 15-20 minutes, stirring occasionally to ensure they cook evenly and don’t brown.
Step 3: When the potatoes are soft and the onions shiny, crush 2 garlic cloves and stir them into the pan, then add the beaten eggs, mixing gently to combine.
Step 4: Replace the lid and let the tortilla cook gently for about 20 minutes. The edges and base should turn golden, the top set but still slightly wobbly in the center.
Step 5: To flip the tortilla, slide it onto a plate, place another plate on top, invert carefully, and slide it back into the pan to finish cooking the other side.
Step 6: Once fully cooked, transfer the tortilla to a plate and scatter with chopped parsley. Serve warm or cold.
Step 7: For the accompaniment, warm the baguette slices, stab them all over with a fork, rub with the remaining garlic, top with grated tomatoes, season with sea salt, and drizzle with olive oil.

Tips & Variations

To easily peel tomatoes, score the skins with a cross, pour over boiling water, then drain after 2–3 minutes. The skins will slip off, making grating simpler.
Use waxy potatoes to ensure the tortilla holds its shape better and has a creamy texture.
Try adding a pinch of smoked paprika or some chorizo for an extra flavorful twist.

Storage

Store any leftover Spanish tortilla in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated in a pan over low heat until warmed through.