This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Potato tortilla (Spanish omelette)
Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham.
Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
1 hour 20 min.
Easy
6 people
8 IngredientsLast modified on: February 21th 2011
1 
1 
1 kg 
6 
1 glass 
2 slices smoked ham
Times for this recipe
Preparation: 45 min.
Resting: 3 min.
Cooking: 35 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
Cut 2 slices smoked ham into thin strips.
Stage 3 - 5 min.
Stage 4 - 5 min.
Pour 1 glass olive oil into a large pan, to give ½ cm ( ¼ inch) in the bottom. This seems a lot, but don't worry it's fine.
When oil is hot, add potaoes and garlic, salt and mix to distribute oil over potatoes.
When oil is hot, add potaoes and garlic, salt and mix to distribute oil over potatoes.
Stage 5 - 25 min.
Cook covered, stirring from time to time, until potatoes are just soft (about 25 minutes).
Stage 6 - 5 min.
Stage 7
It doesn't matter, whatever many other recipes might say, if potatoes are browned, on the contrary it's even better.
Stage 8 - 3 min.
Tip potaoes + onion and ham into a strainer to drain off excess olive oil.
Stage 10 - 3 min.
Add potatoes and mix.
Stage 11 - 10 min.
Put a frying pan on medium heat, pour in 4 tablespoons olive oil saved from cooking potatoes.
When oil is hot, add potato-egg mixture, then with a wooden spatula, scrape bottom of pan to help eggs cook.
Do this until only a little liquid egg remains.
When oil is hot, add potato-egg mixture, then with a wooden spatula, scrape bottom of pan to help eggs cook.
Do this until only a little liquid egg remains.
Stage 12 - 3 min.
Turn down heat, cover and leave to cook for 3 minutes.
Stage 13
Your tortilla is almost cooked now, and should be turned over.
Stage 14 - 2 min.
Using an oven glove to protect your hand, press firmly on lid and with a smart gesture turn upside down.
Tortilla is now on the lid .
Tip: if the inside of your lid is not smooth, line with aluminium foil. By the way, if you can manage this, you're ready for a tart tatin.
Tortilla is now on the lid .
Tip: if the inside of your lid is not smooth, line with aluminium foil. By the way, if you can manage this, you're ready for a tart tatin.
Stage 15 - 3 min.
Slide tortilla back into pan, and leave to stand for 2 or 3 minutes off the heat to just cook the bottom.
Stage 16
Serve cut into wedges like a tart, hot or cold, if possible with a green salad and French dressing (vinaigrette).
Remarks
For the ham, if possible use one of those great spanish hams (Jamon Iberico).
If you are worry about turning tortilla upside down, leave it on the first side, still covered, 5 minutes off the heat to finish cooking top.
There are infinite ways of filling tortillas, from this recipe let your imagination guide you. Don't hesitate, when they're in season, to use spring onions.
If you are worry about turning tortilla upside down, leave it on the first side, still covered, 5 minutes off the heat to finish cooking top.
There are infinite ways of filling tortillas, from this recipe let your imagination guide you. Don't hesitate, when they're in season, to use spring onions.
And to drink?
A spanish wine of course!
If you can, try "Villa Narcisa", a great red wine from Javier Sanz, wine maker in Valladolid (Spain), or "Orden Tercera", also from Javier (contact www.jsviticultor.com).
If you can, try "Villa Narcisa", a great red wine from Javier Sanz, wine maker in Valladolid (Spain), or "Orden Tercera", also from Javier (contact www.jsviticultor.com).
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 200 RDI=20 % | 150 RDI=20 % | 2,450 RDI=120 % | 10,260 RDI: 120 % |
| Per 100 g | 4 RDI=2 % | 10 RDI=1 % | 9 RDI=1 % | 150 RDI=8 % | 640 RDI: 8 % |
| Per person | 10 RDI=4 % | 30 RDI=3 % | 30 RDI=4 % | 410 RDI=20 % | 1,710 RDI: 20 % |
How much will it cost?
- For 6 people : 3.45 €
- Per person : 0.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Comtoise tart for Seàn, Smoky potato and potimarron gratin, Super-green, super-thrifty soup, "Haute patate" green beans, Salt cod brandade, ... See them all 83
Egg
Like these other recipes: Half-cooked chocolate cake with raspberry coulis, Brownies, Surprise eggs, Caramel rice pudding, Hamburger buns, ... See them all 237
Smoked ham
Like these other recipes: Cauliflower "moelleux" in ramekins, Beurre d'escargot, Bistro-style red endive salad, Sautéd broccoli with ham, Crème de foie gras, ... See them all 30
Onion
Like these other recipes: Moussaka, Onion fondue, Tartiflette, Broken eggs with mushrooms, Spinach and chick peas "à la milanaise", ... See them all 147
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.67 M 74.3 4 hours 40 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011326 K3.7 1 hour 15 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.27 M 64.2 4 days 15 hours 50 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011306 K4.1 1 hour 25 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways. February 21th 2011359 K4.3 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 3 comments already posted on this recipe