Description
A classic Spanish tortilla recipe featuring slow-cooked onions and potatoes enveloped in fluffy eggs, garnished with fresh parsley and served alongside garlic-rubbed baguette topped with freshly grated vine tomatoes. This traditional dish is perfect for any meal and can be enjoyed warm or cold.
Ingredients
Scale
Main 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
For Serving
- 1 baguette, sliced
- 4 vine tomatoes, peeled and coarsely grated
- drizzle of olive oil
Instructions
- Cook the onions: Place a large non-stick frying pan on low heat. Add the olive oil and butter, then cook the sliced onions slowly for about 15 minutes until they are soft but not browned.
- Cook the potatoes: Add the peeled, quartered, and finely sliced potatoes to the pan with the onions. Cover and cook for 15-20 minutes, stirring occasionally to ensure even frying and that the potatoes become soft and tender.
- Add garlic and eggs: Crush 2 of the garlic cloves and stir into the pan. Pour in the beaten eggs evenly over the potatoes and onions. Replace the lid and cook gently for 20 minutes until the edges and base are golden and the top is mostly set but still slightly wobbly in the middle.
- Flip the tortilla: Carefully slide the tortilla onto a large plate. Place another plate on top, invert the tortilla onto the second plate, then slide it back into the pan to cook the other side until fully set and golden.
- Serve the tortilla: Transfer the cooked tortilla onto a serving plate. Sprinkle with chopped parsley and serve warm or cold.
- Prepare the baguette and tomatoes: Warm the baguette slices. Pierce them all over with a fork, rub with the remaining 4 garlic cloves, then top with coarsely grated peeled vine tomatoes. Season with sea salt and drizzle with olive oil.
- Serve together: Serve the Spanish tortilla alongside the garlic-rubbed baguette with grated tomatoes for a complete, authentic meal.
Notes
- To peel the tomatoes easily, score the skins with a cross, immerse them in just-boiled water for 2-3 minutes, then drain and peel the skins away before grating.
- The tortilla can be served warm or cold, making it versatile for any occasion.
- Use waxy potatoes as they hold their shape better during cooking compared to flours or starchy varieties.
- For best results, cook the tortilla slowly over low heat to ensure even cooking without browning or burning.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Spanish
Keywords: Spanish tortilla, tortilla española, Spanish omelette, traditional Spanish dish, potato omelette, tapas recipe
