Classic
A classic potato tortilla set with eggs, with onion as an optional preference.
Egg is essential in the classic version. Onion is optional and regional or preference-based.
Spain · Spanish
Spanish Tortilla
A potato-based Spanish tortilla cooked in a pan, with a classic egg version and a distinct vegan chickpea-flour adaptation.
Servings
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Servings
Version
Intolerance / Allergy
Servings: 4 · Version: Classic
Version
Free from
Contains
Ingredients
- 600 g potatoes Peel and slice thinly.
- 120 g onion, optional Onion is optional and depends on regional or personal preference.
- 5 eggs Egg is essential in the classic version.
- 40 ml olive oil
- 5 g fine salt
Cooking method
Pan
- Slice the potatoes
Peel the potatoes and slice them thinly. Slice the onion too if using it.
- Cook until tender
Cook the potatoes and onion gently in olive oil until tender but not browned, then drain off excess oil.
- Prepare the binder
For the classic version, beat the eggs with salt. For the vegan version, whisk chickpea flour, water, oil, salt and optional turmeric until smooth.
- Combine
Fold the warm potatoes into the egg mixture or chickpea batter and let them sit for a few minutes.
- Cook the first side
Pour the mixture into a non-stick pan over medium-low heat and cook until the edges look set.
- Flip and finish
Flip carefully with a plate and cook the other side until set.
- Rest
Let the tortilla rest briefly before slicing so the center settles.