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Potato tortilla

  • 30 minutes
  • 50 minutes
  • 8
Potato tortilla

The perfect accompaniment to winter casseroles, or served on its own with your favourite chutney for brunch or on a tapas platter.


  • 1½ cups olive oil, virgin olive oil is best here
  • 4 very large floury potatoes, peeled and thinly sliced
  • 1 very large onion, peeled and thinly sliced
  • 8 eggs, well beaten
  • 2 teaspoons minced garlic
  • ½ cup grated fresh Parmesan or Cheddar-style cheese


  1. Preheat the oven to 180ºC. Lightly grease a standard (not springform or loose-bottomed) 23-cm cake tin.
  2. Heat the olive oil in a large heavy-based frying-pan and cook the potatoes and onions for about 7-10 minutes. They should not brown, but rather simmer in the olive oil. Transfer to a colander and allow them to drain well.
  3. Beat the eggs and garlic together and season well with salt and pepper.
  4. Pour about one-third of the egg mixture into the cake tin and arrange half of the potato and onion slices in the egg mixture. Repeat with the remaining egg mixture and potato and onion slices, finishing with the egg. Press all down together firmly so that the potatoes and onions are well submerged in the egg mixture. Sprinkle the cheese on top.
  5. Bake in the preheated oven for 40 minutes or until golden brown and the egg mixture has firmly set. Cut into wedges and serve warm.

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