Spanish Potato and Onion Tortilla

Silky potatoes, onion and eggs make a thick Spanish-style tortilla for four.

This recipe makes 4 servings and takes about 20 minutes to prepare plus 30 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out 24 cm non-stick frying pan, mixing bowl, plate larger than pan. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: waxy potatoes, thinly sliced: 700 g (1 lb 9 oz); onion, thinly sliced: 200 g (7 oz); olive oil: 90 ml (6 tbsp); eggs: 8 large (8 large); smoked paprika: 2 g (1 tsp); flat-leaf parsley, chopped: 15 g (½ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• waxy potatoes, thinly sliced — 700 g / 1 lb 9 oz
• onion, thinly sliced — 200 g / 7 oz
• olive oil — 90 ml / 6 tbsp
• eggs — 8 large / 8 large
• smoked paprika — 2 g / 1 tsp
• flat-leaf parsley, chopped — 15 g / ½ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Cook potato slices and onion gently in olive oil over low heat for 18 minutes, turning often, until potatoes are tender without becoming crisp. Drain, reserving one tablespoon oil.

Step 2

Beat eggs with smoked paprika, then fold in the warm potatoes and onion. Leave for 5 minutes so the potato absorbs egg.

Step 3

Heat reserved olive oil in the pan, add the egg mixture, and cook over low heat for 8 minutes until the base is set and the top is still softly wet.

Step 4

Invert onto a plate, slide back into the pan, and cook for 4 to 6 minutes until the eggs are set through. Rest for 5 minutes and scatter with parsley.

Cooking and safety check

Cook until no liquid egg remains in the centre; for vulnerable diners, cook eggs fully set. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use sweet smoked paprika for a milder tortilla. Use chives instead of parsley. Egg replacement products change the set and should be chosen specifically for egg allergy.

• Use sweet smoked paprika for a milder tortilla.
• Use chives instead of parsley.
• Egg replacement products change the set and should be chosen specifically for egg allergy.

Allergen notes

This recipe contains or may contain egg. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Keep the heat low so potatoes soften without browning.
• Use a truly non-stick pan for a clean flip.
• If nervous about flipping, finish under a moderate grill instead.

Leftovers and storage

Refrigerate cooled tortilla within two hours and use within two days. Serve cold or reheat slices until hot throughout; do not leave egg dishes at room temperature for extended periods.

Serving ideas

These sides and finishes suit spanish potato and onion tortilla without changing the recipe itself.

• Serve with tomato salad.
• Add alioli.
• Pack slices for a picnic with chilled storage.

Frequently asked questions

Must a tortilla be runny?

No; this version is cooked until set for a reliable safety cue.

Why rest it?

Resting lets the eggs firm up, making the tortilla easier to slice.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.

How this route differs from the closely related record

This skillet recipe uses the recorded eggs-and-potatoes ingredient route. Compare the linked record only when its named food state, ingredient role, or recipe ingredient and method matches the decision in front of you.