45 min
Spanish Tortilla
Recipe GLPRd178967c7c2d4f
A classic Spanish tortilla is a simple yet satisfying egg and potato cake, cooked gently until golden and creamy. Waxy potatoes and sweet onions are softened in butter and olive oil, then bound together with beaten eggs and fresh parsley. The tortilla is flipped halfway through cooking to achieve an even, golden finish. Served warm or at room temperature with garlic-rubbed toasted baguette slices topped with fresh grated tomato, it makes a perfect main course for lunch or a light dinner.
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Ingredients
1 large white onion, thinly sliced
4 tablespoons olive oil
25 grams butter
400 grams waxy potatoes, peeled and finely sliced
6 garlic cloves
8 large eggs, beaten
1 handful fresh flat-leaf parsley, chopped, plus extra to serve
1 baguette, sliced
4 vine tomatoes, peeled and coarsely grated
Sea salt to taste
Directions
Prepare the tomatoes by scoring a shallow cross on the bottom of each one. Place them in a bowl and pour just-boiled water over them. Let sit for 2-3 minutes, then drain and peel away the skins. Coarsely grate the peeled tomatoes and set aside.
Heat the olive oil and butter together in a large non-stick frying pan over low heat. Add the sliced onion and cook slowly for about 15 minutes, stirring occasionally, until the onion becomes soft and translucent but does not brown.
Add the finely sliced potatoes to the pan and stir gently to coat with the oil. Cover the pan and continue cooking on low heat for 15-20 minutes, stirring occasionally to ensure even cooking. The potatoes should become soft and tender when pierced with a fork.
Crush 2 garlic cloves and stir them into the pan. Pour the beaten eggs over the potato and onion mixture, distributing them evenly. Sprinkle the chopped parsley over the eggs.
Cover the pan again and reduce heat to the lowest setting. Cook for about 20 minutes until the edges and base are golden brown and the top is set but the center still jiggles slightly when the pan is gently shaken.
To flip the tortilla, slide it onto a large plate. Place another plate of the same size on top of the tortilla, then carefully turn both plates over so the tortilla flips. Carefully slide the tortilla back into the pan, cooked side up.
Cook the flipped tortilla for another 2-3 minutes until the second side is also golden and set throughout.
Slide the tortilla onto a serving plate. While the tortilla cooks, warm the baguette slices and poke them all over with a fork. Rub the warm baguette slices with the remaining 4 garlic cloves, then top each slice with a spoonful of the grated tomato. Season with sea salt and a drizzle of olive oil.
Scatter the extra chopped parsley over the tortilla and serve warm or at room temperature alongside the garlic tomato toasts.
