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Spanish Tortilla

This tortilla has just a handful of ingredients and is excellent for any time of day. It also transports well (think of it like a frittata) and is ideal for picnics and winter adventures. We use a well-seasoned cast iron pan for this.

Prep Time

10 mins

Cook Time

20 mins





Quick & Easy





2 large (about 500g) potatoes, peeled and very thinly sliced

1 tsp salt

3 tbsp extra-virgin olive oil

1 large red onion, thinly sliced

1 tsp smoked paprika

8-10 eggs, see note

freshly ground black pepper, to taste


Preheat the grill function on your oven to high.

Place the sliced potatoes in a pot with ¼ tsp salt and water to cover. Bring to a gentle boil, then strain and set aside to cool.

While the potatoes are cooling, heat 2 tbsp oil in a heavy-based 26cm/10in ovenproof frying pan on medium-low heat.

Add the onions and ¼ tsp salt and cook, stirring, until onions are completely softened and translucent (6–8 minutes).

Stir smoked paprika into the onions and cook for another minute until aromatic. Remove from the heat and set aside.

Whisk eggs in a bowl with remaining ½ tsp salt and pepper.

Add in the sliced cooked potatoes and onions, mixing to combine.

Give your pan a wipe, then add remaining 1 tbsp oil and heat over medium-low heat.

Pour in egg mixture, pressing down if needed to form a flat top, with potatoes evenly distributed.

Cook, undisturbed, until edges are set (5 minutes).

Then place the pan in the oven to finish cooking until the top is golden and eggs are just set (about 5 minutes).


Enjoy this as is, or with some crunchy greens, a tangy vinaigrette, and fresh bread.

The amount of eggs you use will be dependent on how big your pan is and how large your eggs are.

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