Plated spice of easy spanish tortilla

Easy Spanish Tortilla

An easy midweek meal that is great for using up leftover cooked potatoes. Delicious served hot or cold. 
Course Easy Midweek Meal
Cuisine Spanish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 244kcal
Author Jacqueline Bellefontaine


  • 1 tbsp olive oil
  • 1 large onion
  • 150 g cooked potatoes sliced
  • 6 free range eggs
  • 2 tbsp milk
  • salt and fresh ground black pepper
  • pinch grated nutmeg


  • Heat the oil in a frying pan and gently fry the onions for 5 to 10 minutes until softened and beginning to colour.
  • Add the potatoes and continue to cook for a few minutes.
  • Meanwhile beat the eggs, milk seasoning and nutmeg together in a bowl with a fork until well combined.
  • Pour the egg mixture over the vegetables. Cook over a low heat and draw the mixture from the edge of the mixture as it begins to set from the edge of the pan to the middle. Easing the remaining runny mixture to the edges,
  • When there is little runny mixture left, cook over the heat for a few minutes until the egg mixture is set.
  • To brown the top, slide out of the pan onto a plate flip over and cook for a few minutes or place the frying pan under a hot grill for a few minutes until browned.
  • Cut into wedges to serve


Note: Nutritional information does not include seasoning as the amount added varies from cook to cook. Therefore sodium levels in the finished dish will be higher than those stated.


Calories: 244kcal | Carbohydrates: 17g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 226mg | Potassium: 371mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 7.7mg | Calcium: 59mg | Iron: 1.4mg