Spanish tortilla

Tortilla is a great way to use leftover potatoes and any tomatoes that need to be eaten up. Delicious with a dish of fried chorizo slices and a salad on the side.

  • 1 hr cooking
  • Serves 6
  • Print


Spanish tortilla
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 medium (400g) desiree potatoes, peeled, chopped into 1.5cm cubes
  • 1/2 teaspoon paprika
  • 2 medium (300g) brown onions, coarsely chopped
  • 1 medium (200g) red capsicum, coarsely chopped
  • 6 free-range eggs
  • 1/4 cup coarsely chopped fresh flatleaf parsley
  • 2 tablespoon extra virgin olive oil, extra


Spanish tortilla
  • 1
    Heat oil in a small frying pan (base measures 20cm). Add potato; cook over a medium heat 10 minutes, stirring occasionally.
  • 2
    Add paprika; cook, stirring occasionally, a further 5 minutes, or until potato is tender. Season with sea salt. Transfer potato to a medium bowl with a slotted spoon.
  • 3
    Add onion and capsicum to same pan; cook, stirring, 10 minutes, or until soft. Transfer vegetables to same bowl as potato. Wipe out pan with absorbent paper.
  • 4
    Lightly beat eggs in a large bowl; season with sea salt and ground white pepper. Add eggs to vegetable mixture with parsley; stir well.
  • 5
    Heat extra oil in same frying pan. Add egg mixture to pan; cook over a medium heat about 8 minutes, or until egg is almost set.
  • 6
    Meanwhile, preheat an oven grill. Cover pan handle with foil.
  • 7
    Grill tortilla about 5 minutes, or until set and golden brown.
  • 8
    Serve cut into thick wedges with warm crusty bread.

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