February 24, 2017

The ever-popular Spanish omelette makes for a filling and tasty lunchtime treat, and of course is perfect as part of a tapas table for a dinner party. While parboiled potatoes work fine, if you have the time cut the spuds into dice and fry slowly in olive oil with onions and garlic before adding to the tortilla pan. Spanish tortilla is generally very 'basic', so for this recipe we have added a few touches of our own – purists of course may skip these steps.


1In a heavy pan heat a generous amount of olive oil. Fry the potatoes slowly along with the onions and garlic, keeping the heat low, until the potato is softened and the onion and garlic stewed.

2Add the red pepper, thyme and smoked paprika and mix well.

3In a heavy frying pan (it is very, very important to make sure your pan is nonstick!) heat a little more olive oil, meanwhile break the eggs into a bowl or jug and beat them, adding salt and pepper to taste.

4Add cooked potatoes to the bowl of eggs. You can leave the potatoes in the eggs for them to take on the flavour of the onion and garlic (maybe 10-20 minutes). Then add this mixture to the heavy frying pan.

5Keep the heat moderate, and give the pan a few more gentle shakes along the way.

6When the tortilla is almost set, you have two choices – the confident can slide the omelet onto a plate and turn it over back into the pan, the scared can simply place the pan in a warm oven and leave till the top of the tortilla is completely set.

7Once the tortilla is ready, slide out of the pan and leave it to sit for 10 minutes before serving with a big salad and some nice crusty bread.


6 eggs

2 medium potatoes, diced

1 mild white onion, diced

2 cloves garlic, minced

1 red pepper, diced

1tsp dried thyme

2tsp sweet smoked paprika