Spanish Tortilla

Spanish Tortilla

Spanish Tortilla

Prep Time
10 Minutes
Cook Time
15 Minutes
  • 275 gram (10 ounce) potatoes, peeled and cubed

  • 1 tablespoons olive oil

  • 1 onion, thinly sliced

  • 125 millilitre (4 fluid ounce) milk

  • 6 eggs

  • 1 teaspoon Garlic Granules

  • 1 tablespoons Flat Leaf Parsley

  • pinch Chilli Flakes , (optional)

  • ¼ teaspoon Smoked Paprika

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Garlic Granules

Product Information

£ 1.90/unit,47g
Flat Leaf Parsley

Product Information

£ 1.70/unit,3g
Schwartz product packaging

Product Information

£ 2.00/unit,29g
Smoked Paprika

Product Information

£ 2.00/unit,40g


  • 1 Place potatoes in a saucepan of water and bring to the boil, simmer for 5-6 minutes, or until potatoes are just cooked through.
  • 2 Meanwhile, heat the olive oil in a medium sized non-stick pan and fry the onion over a medium heat until softened. When the potatoes are cooked, drain and add to the pan with the onions.
  • 3 In a large jug season the eggs and milk with Salt and Pepper add the Garlic Granules, Parsley and Crushed Chilles (if using) and lightly beat together.
  • 4 Pour the egg mixture into the pan with the potatoes and onion. Stir continuously until the eggs begin to set, allow to continue to cook in the pan for 4-5 minutes, after which time the tortilla will be cooked on the bottom, but still slightly runny on the top. Finish under a hot grill for a further 2 minutes or until completely set.
  • 5 Using a flexible spatula carefully loosen the sides of the pan, then slide out onto a plate. Sprinkle with the Smoked Paprika to finish then cut into squares and serve.