Tortilla Espanola

This dish has been inspired by Spanish produce from Brindisa. Brindisa is a tribute to the people who create the remarkable cheeses, hams, meats,fish, and a huge selection of other ingredients. A wholesale business providing hundreds of different products to many of the country’s finest restaurants, delis and food halls.

View the recipe card here


Serves 4.

4 medium eggs
400g white potatoes
3 onions, peeled and sliced
Olive oil
Pinch of salt

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 252Kcal/1053kJ

  1. Peel the potatoes, cut in half, and slice into ½ cm thick.

  2. Caramelise the onions: Heat the oil in a frying pan then add the onions and cook over a high heat. Once the onions start to soften and caramelise turn the heat to medium/low, season with salt and cook for 30 minutes. The onions should be very soft, sweet, and slightly caramelised. The oil should start to split out. Strain the onions and reserve the oil.

  3. Add the potatoes and season with half a teaspoon of salt, cook turning over regularly and covering with a lid until potatoes are cooked through and starting to caramelise.

  4. Drain the potatoes and reserve the oil.

  5. Beat the eggs with the caramelised onions and 1 teaspoon of salt then add the potatoes and mix thoroughly.

  6. Cover the mixture and leave at room temperature for 15 minutes.

  7. Reheat the same non-stick frying pan that was previously used with some of the reserved oil.

  8. Add the egg mix and cook over a medium heat for around 5 minutes.

  9. For an authentic finish, flip the tortilla onto a board/large plate, then slide back into the pan and cook the other side shaping the edges to make them rounded.

  10. Alternatively, this could be baked in a pan/tray.