Description
This classic Spanish tortilla is a delicious and hearty dish made with slow-cooked onions, tender potatoes, and fluffy eggs. Served warm or cold, it is perfectly complemented by garlicky toasted baguette topped with fresh grated tomatoes and a drizzle of olive oil. A traditional and comforting recipe showcasing the simplicity and rich flavors of Spanish cuisine.
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
- Prepare the onion: Put a large non-stick frying pan on a low heat. Add the olive oil and butter, then cook the sliced onion slowly until soft but not browned, about 15 minutes.
- Cook the potatoes: Add the finely sliced potatoes to the pan, cover, and cook for 15-20 minutes, stirring occasionally to ensure even frying until the potatoes are soft and the onion is glossy.
- Add garlic and eggs: Crush 2 garlic cloves and stir into the potato and onion mixture. Then pour in the beaten eggs, mixing gently to combine them all.
- Cook the tortilla: Cover the pan and allow the tortilla to cook gently for 20 minutes until the edges and base are golden and the top is mostly set but slightly wobbly in the center.
- Flip the tortilla: Carefully slide the tortilla onto a plate, place another plate on top, invert the pan and plate to flip it over, then slide it back into the pan to finish cooking on the other side.
- Serve the tortilla: Once cooked through, transfer the tortilla to a serving plate. Garnish with chopped parsley and serve warm or cold.
- Prepare the tomato baguette: Lightly warm the baguette slices, stab them with a fork, then rub with the remaining garlic cloves. Top with grated peeled tomatoes, season with sea salt, and drizzle with olive oil.
Notes
- To easily peel tomatoes, score the skin with a cross, soak in just-boiled water for 2-3 minutes, then peel off the skins and grate.
- The tortilla can be served warm or cold, making it versatile for any meal or occasion.
- Using waxy potatoes helps the slices hold their shape during cooking.
- Be gentle when flipping the tortilla to keep it intact.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Frying
- Cuisine: Spanish
Keywords: Spanish tortilla, potato omelette, traditional Spanish recipe, easy tortilla recipe, Spanish tapas, garlic tomato baguette
