Does Spanish tortilla need onion?

There's a long-running Spanish debate about whether onion belongs in a tortilla. We're firmly in the onion camp, but you can leave it out if you prefer.You can also add a little sliced chorizo, piquillo pepper or Manchego, although don't go mad. The potatoes, eggs and olive oil should still be doing most of the work.

What do you serve with Spanish tortilla?

Spanish tortilla is just as good at room temperature as it is warm, so it's a brilliant dish for feeding a crowd.Serve it with pan con tomate, roasted peppers, a few pintxos and a simple green salad. Or cut it into small squares and serve as part of a larger Spanish spread.

What's the difference between Spanish tortilla and Mexican tortilla?

Spanish tortilla is also known as tortilla española or tortilla de patatas. Unlike a Mexican tortilla, it isn't a flatbread. It's a thick Spanish omelette made principally from potatoes, eggs and olive oil.For the best texture, make it on the day you want to eat it and keep the centre soft rather than cooking the eggs until completely firm.

Recipes / _chef-tresillian-foodie-retreat

Spanish Tortilla

Name: Spanish Tortilla
Prep time: 20 min
Cook time: 50 min
Yield: 6–8
Ingredients: 1kg potatoes; 1, around 200g large brown onion; 7 large eggs; 250ml Spanish extra virgin olive oil; 1½ tsp fine sea salt; 24cm ovenproof frying pan or skillet; Large mixing bowl; Large plate for turning the tortilla

This classic Spanish tortilla, or tortilla de patatas, is made with potatoes, eggs, onion and plenty of good olive oil. The potatoes are cooked gently in the Charlie Oven until tender, then mixed with the eggs and finished closer to the charcoal. You're looking for a lightly golden outside and a soft, almost creamy centre. It's simple food, but getting the potatoes and final cook right makes all the difference. Serve warm or at room temperature as part of a Spanish spread, with pan con tomate, pintxos or simply a good salad.

Tresillian HouseCharlie Oven Retreat, Cornwall

Baking

Prep20 minutes

Cook50–60 minutes

Serves6–8

DifficultyMedium

Ingredients

1kg potatoes
1, around 200g large brown onion
7 large eggs
250ml Spanish extra virgin olive oil
1½ tsp fine sea salt

Equipment

24cm ovenproof frying pan or skillet
Large mixing bowl
Large plate for turning the tortilla

Method

Set up your Charlie Oven

Light your Charlie Oven with lumpwood charcoal and bring it to 170–180°C.
Position a rack around the middle of the oven to start. You'll move the tortilla lower and closer to the charcoal for the final cook.

Cook the potatoes

Cook the potatoes
Peel the potatoes and cut into slices around 5–7mm thick.
Put them into an ovenproof pan with enough olive oil to coat them generously. You want the potatoes to cook gently in the oil rather than roast or become crisp.
Place on the middle rack of the Charlie, close the door and cook for 25–35 minutes.
Gently turn the potatoes a couple of times during cooking. They should be completely tender but still holding their shape, with very little colour.

Cook the onion

Cook the onion
Thinly slice the onion and put it into a separate ovenproof pan with 2–3 tablespoons of olive oil.
Cook in the Charlie for around 20 minutes until completely soft and sweet.
20 min

Mix the tortilla

Mix the tortilla
Crack the eggs into a large bowl, add the salt and beat lightly.
Drain the excess oil from the potatoes, then gently fold the warm potatoes and cooked onion through the eggs. Try not to break the potatoes up too much.
Leave the mixture to sit for around 15 minutes.
15 min
Why this mattersThis gives the potatoes time to absorb some of the egg and helps create the lovely soft texture you want in a Spanish tortilla.

Cook the tortilla

Cook the tortilla
Move a rack lower in the Charlie, closer to the charcoal.
Why this mattersUse the different heat zones in the Charlie to your advantage. Cook the potatoes gently on the middle rack, then move the tortilla closer to the charcoal for the final few minutes. You get colour on the outside without having to overcook the middle.
Add a little olive oil to your 24cm pan if needed, then pour in the tortilla mixture.
Cook for around 3–5 minutes until the bottom has set and taken on a little colour, while the centre remains soft.
Place a large plate over the pan and carefully turn the tortilla out onto it. Slide it back into the pan and return it to the Charlie.
Cook for another 2–4 minutes on the second side.
The outside should be set and lightly golden, but the middle should still have a slight wobble.
Why this mattersDon't wait until the centre feels completely firm. The tortilla will continue cooking as it rests.
Remove from the pan and leave to rest for 5–10 minutes before slicing.

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The cook

Tresillian House

Charlie Oven Retreat, Cornwall

Tresillian House is a beautiful country house in Cornwall and the home of our annual Charlie Oven retreat. With great food, warm hospitality and a stunning setting, it’s the perfect place to cook, connect and be inspired.

More recipes by Tresillian House

Frequently asked questions

Does Spanish tortilla need onion?

There's a long-running Spanish debate about whether onion belongs in a tortilla. We're firmly in the onion camp, but you can leave it out if you prefer.
You can also add a little sliced chorizo, piquillo pepper or Manchego, although don't go mad. The potatoes, eggs and olive oil should still be doing most of the work.
What do you serve with Spanish tortilla?

Spanish tortilla is just as good at room temperature as it is warm, so it's a brilliant dish for feeding a crowd.
Serve it with pan con tomate, roasted peppers, a few pintxos and a simple green salad. Or cut it into small squares and serve as part of a larger Spanish spread.
What's the difference between Spanish tortilla and Mexican tortilla?

Spanish tortilla is also known as tortilla española or tortilla de patatas. Unlike a Mexican tortilla, it isn't a flatbread. It's a thick Spanish omelette made principally from potatoes, eggs and olive oil.
For the best texture, make it on the day you want to eat it and keep the centre soft rather than cooking the eggs until completely firm.