Inspired by my Spanish friends, who make it so effortlessly, this easy Spanish recipe was clearly missing from my blog. It’s also perfect for students or beginner cooks, using just a few basic ingredients for a delicious and affordable meal.
👉 “For more easy meals, take a look at my recipes for students, and if you’re planning a gathering, don’t miss my Greek-inspired aperitif guide for simple ideas to share.”
Ingredients (Serves 4)
- 5–6 eggs
- 4 medium potatoes (Use waxy potatoes (like Charlotte or Yukon Gold) for a soft, creamy texture that holds its shape—avoid floury potatoes that fall apart)
- 1 onion (optional but recommended)
- Olive oil
- Salt & pepper
Instructions
1. Prepare the Potatoes
Peel the potatoes and cut them into thin slices or small cubes.
2. Cook the Vegetables
Heat a generous amount of olive oil in a pan.
Add the potatoes (and onion, if using) and cook on medium heat until soft (not crispy).
3. Mix with Eggs
In a bowl, beat the eggs with salt and pepper.
Drain the potatoes and add them to the eggs. Mix gently.
4. Cook the Tortilla
Heat a little oil in a pan and pour in the mixture.
Cook on medium-low heat until the bottom is set.
Flip the tortilla using a plate, then cook the other side for a few minutes.
Serving, Tips & Variations
- Serve warm or at room temperature
- Perfect with a fresh green salad or as tapas (cut into small squares)
- Great for picnics, quick meals, or sharing with friends
- Add chorizo or cheese for extra flavor
- Skip the onion if you prefer a more traditional version
- Leave the center slightly soft for an authentic Spanish texture
- Keeps well and tastes even better the next day
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