Tortilla española (Spanish tortilla)
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This classic Spanish tortilla recipe from Barrafina head chef Angel Zapata Martin will give you a perfect version of this iconic tapas dish. You're looking for a harmonious blend of flavours and ingredients with a slightly gooey centre and beautifully golden exterior.
First published in 2017
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Ingredients
Metric
Imperial
Spanish tortilla
- 2 potatoes
- 2 Spanish onions
- 6 eggs, free-range
- vegetable oil, for deep-frying
- olive oil
- flaky sea salt
SAVE RECIPE
Equipment
- Tortilla pan
- Deep-fryer
- Mandoline
Method
1
Julienne the onion very finely. Cook slowly in a little olive oil until very soft and a little caramelised. Set aside
2
Peel the potatoes and cut into very thin slices using a mandoline (or by hand if you don't have one)
- 2 potatoes
3
Preheat a deep-fryer to 175°C
- vegetable oil, for deep-frying
4
Deep-fry the potatoes until completely tender. Drain and set aside
5
Crack the eggs into a jug and beat together until smooth and combined
- 6 eggs, free-range
6
Add a dash of oil to a pan and place over a very low heat. Add the potatoes and onions, mix well then add the egg slowly until you get a nice creamy consistency. Allow the mixture to rest until the potato has absorbed some of the egg mixture
- olive oil
7
Add a small amount of olive oil to a small tortilla pan and place over a medium heat. Add the tortilla mixture to the pan and cook until golden on the underside. Flip over carefully and cook the other side until it is light brown in colour. The inside should remain slightly runny
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