A MEAL YOU CAN MAKE

Spanish potato tortilla

Soft layers of potato and onion held together by a fully cooked omelette.

About 54 minutes · 2 servings · Hob · 20–24 cm lidded non-stick pan · slotted spoon · heatproof plate · food probe

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Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Egg. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~532 kcal · 21g protein · 48g carbohydrate · 30g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Peel and thinly slice potatoes and onion. Beat eggs with salt in a bowl. Slice tomatoes separately.

  2. Soften potatoes and onion

    Warm oil over medium-low heat. Add potatoes and onion, cover loosely and turn gently often until every potato slice is soft. Lower heat if browning too quickly; extend if centres stay firm.

  3. Get everything ready

    Lift potatoes and onion with a slotted spoon into the beaten egg and mix gently. Leave a thin film of oil in the pan.

  4. Set the tortilla

    Return mixture to the pan over low heat. Cover until the base sets. Slide onto a heatproof plate, cover with the pan and invert carefully using gloves, or cut into quarters and turn each with a spatula. Cook until the centre has no liquid egg and reaches 75°C for 30 seconds.

  5. Check and serve

    Cut into wedges and serve with tomatoes. This beginner version cooks the eggs fully.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 15 min · Cooking: about 34 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Spanish-inspired · covered-pan finish. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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