Dinner

Spanish Tortilla with Waxy Potatoes and Fresh Tomato Raita Recipe

Name: Spanish Tortilla with Waxy Potatoes and Fresh Tomato Raita Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 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

ByBen Miller November 28, 2025November 28, 2025

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Introduction

The Spanish tortilla is a classic, comforting dish made with potatoes, onions, and eggs. This simple yet flavorful omelette is perfect for any meal, served warm or cold alongside crusty bread and fresh tomatoes.

A round Spanish tortilla is cut into four thick triangular slices placed on a white parchment paper on a wooden cutting board; the tortilla has a golden-brown top layer with a slightly crisp texture, and inside shows multiple pale yellow layers made of cooked potatoes and eggs stacked evenly. One slice is served separately on a round white plate with a light brown rim, showing the same layered texture and golden top. A knife with a brown wooden handle rests on the cutting board beside the tortilla. The whole setup is 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
Drizzle of olive oil

Instructions

Step 1: Heat a large non-stick frying pan on low heat and cook the sliced onion slowly in olive oil and butter until soft and translucent, about 15 minutes, without browning.
Step 2: Add the sliced potatoes to the pan, cover, and cook gently for 15-20 minutes. Stir occasionally to ensure even cooking and frying.
Step 3: When the potatoes are tender and the onions glossy, crush 2 garlic cloves and stir them in. Then add the beaten eggs and mix gently.
Step 4: Cover the pan again and let the tortilla cook on low heat for about 20 minutes. The edges and base should be golden, and the top mostly set but still slightly wobbly in the center.
Step 5: To flip the tortilla, slide it onto a plate, cover with another plate, invert carefully, and slide it back into the pan to cook the other side until fully set and golden.
Step 6: Transfer the cooked tortilla to a plate and scatter with chopped parsley. Serve warm or cold.
Step 7: For the accompaniment, warm the baguette slices, prick all over with a fork, rub with the remaining garlic cloves, top with coarsely grated peeled tomatoes, season with sea salt and drizzle with olive oil.

Tips & Variations

To peel tomatoes easily, score their skin with a cross, immerse in just-boiled water for 2-3 minutes, then drain and peel off the skin before grating.
Waxy potatoes hold their shape better in the tortilla; avoid floury varieties for the best texture.
Add chopped chorizo or bell peppers for a flavorful variation.

Storage

Store the Spanish tortilla in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or reheated gently in a pan or microwave until warm.

How to Serve

A round, thick Spanish omelette with a golden-brown top sits on a wooden board lined with parchment paper; it is cut into four large triangular slices, showing several layers of yellow cooked eggs and pale potato slices inside. One slice is placed on a small white plate with a beige rim, displaying its layered texture clearly. A small knife with a wooden handle rests on the board next to the omelette. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Spanish tortilla ahead of time?

Yes, the tortilla actually tastes great when made ahead and served cold or at room temperature. Simply refrigerate and reheat as needed.

How do I know when the tortilla is cooked through?

The edges and base should be golden, and the top mostly set but slightly wobbly before flipping. After cooking the second side, the tortilla should be firm and cooked through but still moist inside.