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This classic apparently is found at many a Tapas bar in Spain. ‘Tis a dense and satisfying large cake, or a frittata or omelet? Call it what you want but it’s delicious, easy to make and certainly another way to eat spuds.

Potato Tortilla

1 lb of small potatoes, peeled and sliced thinly with a mandoline
1 Tbsp butter + 1 Tbsp olive oil
1 medium onion, halved and thinly sliced
1 large tomato, diced
1/4 each of red, green, yellow pepper, sliced
1/2 cup of mushrooms, sliced
2 tsp of fresh thyme
4 large eggs
1/4 cream + 1/4 cup milk
1/3 cup grated smoked Gruyere
salt & pepper
flat leaf parsley for garnish

Using a mandoline, slice your peeled potatoes into thin slices. Now do the same with your onion. Heat your oil & butter in a heavy, ovenproof frying pan.

  1. Add the onions, peppers and mushrooms, some salt & pepper over a low heat to soften for 5-10 minutes. Add your potatoes and cook over low heat for another 10 minutes or until the potatoes are just tender. Add your thyme and mix well.
  2. In a large bowl, beat together the eggs, cream, milk and cheese. Add it to the pan with the potato mixture and mix well.
  3. Place the frying pan into a pre-heated 375F oven for 30 minutes or until the tortilla’s set (should wiggle a tad).
  4. Remove from the oven and let it cool for 15 minutes before slicing.

10 Responses

  1. Hey Peter…I have to have this for supper!! It is similar in theory to roesti which is one of my childhood favourites…with a kick!!

  2. Yours is beautiful and I would guess delicious… but the classic Tortilla Espanol is only potatoes and eggs. The purists don’t even add
    And it is everywhere… gas staions, bars, cafes, restaurants, take-out…. even in a sliced baguette for a sandwich!

  3. Geia sou Peter,
    Pote erxesai Ellada? Your tortilla looks A_M_A_Z_I_N_G. Makin’ it tonight . Yum yum Yum.

    Ioanna

  4. Wow, wouldn’t this be magnificent on MY plate!! Looks good and all those ingredients are good for me too. Thanks a lot for posting this and the photos are great.

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