Vegetarian

Tortilla Española

Vegetarian
Authentic Spanish
Authentic European
Portions2 peopleChangeTiming 50 minsView
Ingredients6 IngredientsViewSwitzerland100 % localView
  • 4  eggs
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 0.5  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 250  grams potatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 0.25  teaspoon salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2.5  tablespoons sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 30  millilitres whole milk
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 250 grams potatoes and cut them into slices of about 0.5 cm thickness
Add the potato slices to a medium-sized saucepan, cover them with water and heat up the water over high heat until it is boiling
Peel 0.5 fresh onion, cut it into slices of 1 cm and separate the resulting onion rings
Boil the potatoes over medium heat for about 10 minutes
Add 1 tablespoon sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the onion rings to the frying pan and sauté them for about 5 minutes until they start to brown
Remove the onion rings from the frying pan and set them aside on a plate
Drain the potato slices in a colander and pat dry them with a kitchen papers
Add 1 tablespoon sunflower oil to the frying pan and heat up again over medium heat until the oil is hot
Add the potato slices to the frying pan and fry them for about 10 minutes while stirring regularly to brown all the potatoes
Add 4 eggs, 30 millilitres whole milk and 0.25 teaspoon salt to a large bowl and mix them with a fork until the ingredients are well combined
Add the fried potatoes and onions to the bowl and stir well
Add 0.5 tablespoon sunflower oil to the frying pan and heat up again over medium heat until the oil is hot
Pour the tortilla mixture into the large frying pan, cover the frying pan with a lid and fry the tortilla on medium heat for about 5 minutes
Separate the tortilla from the frying pan with a spatula, cover the frying pan and turn over the entire pan so that the tortilla is on the lid and then let the flipped tortilla slide back into the frying pan
Cover the frying pan again and fry the tortilla on the other side for about 5 more minutes
Cut the tortilla española into pieces and serve slices on plates
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Tortilla Española

Spanish flag
Spain

A white plate with two pieces of Spanish Tortilla held together with a toothpick in the form of a grey sword
Timing 50 mins
Portions2 people
Ingredients6 Ingredients

Ingredients

  • 4  eggs
  • 0.5  fresh onion
  • 250  grams potatoes
  • 0.25  teaspoon salt
  • 2.5  tablespoons sunflower oil
  • 30  millilitres whole milk

Scan for more details

Tools

  • 1 large frying pan
  • 1 medium-sized saucepan
  • 1 large frying pan with lid
  • 1 cutting board
  • 1 spatula
  • 1 knife
  • 1 colander
  • 1 large bowl
  • 1 kitchen papers

Tortilla Española

Spanish flag
Spain

Instructions

Peel 250 grams potatoes and cut them into slices of about 0.5 cm thickness
Add the potato slices to a medium-sized saucepan, cover them with water and heat up the water over high heat until it is boiling
Peel 0.5 fresh onion, cut it into slices of 1 cm and separate the resulting onion rings
Boil the potatoes over medium heat for about 10 minutes
Add 1 tablespoon sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the onion rings to the frying pan and sauté them for about 5 minutes until they start to brown
Remove the onion rings from the frying pan and set them aside on a plate
Drain the potato slices in a colander and pat dry them with a kitchen papers
Add 1 tablespoon sunflower oil to the frying pan and heat up again over medium heat until the oil is hot
Add the potato slices to the frying pan and fry them for about 10 minutes while stirring regularly to brown all the potatoes
Add 4 eggs, 30 millilitres whole milk and 0.25 teaspoon salt to a large bowl and mix them with a fork until the ingredients are well combined
Add the fried potatoes and onions to the bowl and stir well
Add 0.5 tablespoon sunflower oil to the frying pan and heat up again over medium heat until the oil is hot
Pour the tortilla mixture into the large frying pan, cover the frying pan with a lid and fry the tortilla on medium heat for about 5 minutes
Separate the tortilla from the frying pan with a spatula, cover the frying pan and turn over the entire pan so that the tortilla is on the lid and then let the flipped tortilla slide back into the frying pan
Cover the frying pan again and fry the tortilla on the other side for about 5 more minutes
Cut the tortilla española into pieces and serve slices on plates